Palestinian
Knafeh Nabulsiyeh
A beloved Palestinian knafeh from Nablus, made with buttery fine shredded pastry, melted desalted Nabulsi cheese, and fragrant sugar syrup. It is served hot, with a crisp orange-gold top and pistachios scattered over the syrupy cheese.
Ingredients
- Nabulsi cheese, sliced180g
- Fine kataifi dough, thawed120g
- Clarified butter or samneh, melted60g
- Orange knafeh coloring1 small pinch
- Granulated sugar1/2 cup
- Water1/4 cup
- Fresh lemon juice1/2 tsp
- Orange blossom water1 tsp
- Ground pistachios1 tbsp
Method
- Soak the sliced Nabulsi cheese in cold water for 2 hours, changing the water every 30 minutes, until pleasantly mild but still flavorful.
- Drain the cheese well, pat it dry, and shred or crumble it into small pieces.
- Make the syrup by combining the sugar and water in a small saucepan over medium heat, stirring only until the sugar dissolves.
- Bring the syrup to a gentle boil, add the lemon juice, and simmer for 6 to 7 minutes until slightly thickened.
- Remove the syrup from the heat, stir in the orange blossom water, and keep it warm.
- Finely chop the kataifi dough with a knife until it is very short and soft, closer to traditional na'ameh-style texture.
- Mix the melted clarified butter with the orange knafeh coloring, then rub it thoroughly into the chopped kataifi until every strand is coated.
- Grease a 20 cm round pan with a little clarified butter and spread the buttered kataifi evenly across the bottom, pressing it firmly into a compact layer.
- Scatter the drained cheese evenly over the pastry, leaving a narrow border around the edge so the cheese does not burn.
- Set the pan over low to medium-low heat and cook for 12 to 15 minutes, rotating the pan often, until the pastry is deep golden underneath and the cheese has melted.
- Loosen the edges with a thin spatula, place a serving plate over the pan, and carefully flip the knafeh so the crisp orange pastry is on top.
- Pour warm syrup over the hot knafeh, using as much as you like, then sprinkle with ground pistachios.
- Serve immediately while the cheese is soft and stretchy.
Common questions
Can I substitute Nabulsi cheese in Knafeh Nabulsiyeh?
Yes, but choose a mild, salty, meltable cheese. Akkawi is the closest common substitute; mozzarella can work if you add a little feta or ricotta for flavor. Soak, drain, and dry it well so the knafeh doesn’t turn watery.
How far in advance can I make the syrup and cheese mixture?
The syrup can be made 3 to 5 days ahead and kept covered in the fridge, then rewarmed slightly before serving. The soaked, drained cheese is best used the same day for the best texture and clean melt.
What are the most common mistakes when baking knafeh?
The biggest mistakes are using cheese that’s too salty or wet, overloading the pan with butter, and baking too hot. Also, don’t press the kataifi too firmly. You want a crisp base that releases easily and browns evenly.
How should I store leftover knafeh and reheat it?
Store leftovers covered in the refrigerator for up to 3 days. Reheat uncovered in a 160°C/325°F oven until warmed through and crisp again, about 10 to 15 minutes. Avoid microwaving if you want to keep the pastry from turning soggy.
How do I serve knafeh for the best texture and flavor?
Pour warm syrup over the hot knafeh right after baking, then let it sit 2 to 3 minutes so it absorbs without becoming soggy. Finish with ground pistachios and serve immediately while the cheese is still stretchy and the pastry crisp.