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Recipes

Knafeh Nabulsiyeh (Nablus-Style Sweet Cheese Pastry)

Palestine's most famous dessert — shredded kataifi dough layered over sweet cheese, baked until golden, and soaked in orange-blossom syrup.

10 servings (default)

Ingredients

Servings
10
  • 1 lb kataifi (shredded phyllo dough), thawed if frozen
  • 1 lb akkawi cheese or mozzarella (or a mix of both), shredded or sliced
  • 1 cup semolina
  • 1 cup clarified butter (ghee) or unsalted butter, melted
  • ¼ cup orange blossom water
  • ¼ cup rose water
  • 2 cups sugar
  • 1 cup water
  • 1 tbsp lemon juice
  • ½ cup pistachios, finely ground, for garnish

Method

  1. 1

    Prepare the syrup

    10 min

    Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and stir in orange blossom water and rose water. Let cool completely.

  2. 2

    Prepare the cheese

    3 hr

    If using akkawi, soak in water for several hours, changing water occasionally to reduce saltiness. Drain and shred or slice thinly. If using mozzarella, no soaking needed.

  3. 3

    Prepare the dough

    Place kataifi in a large bowl. Using your hands, shred it further and mix with semolina. Pour melted butter over the dough and work it through with your fingers until every strand is coated. This is crucial for the right texture.

  4. 4

    Layer

    Preheat oven to 375°F (190°C). In a large round baking pan (traditionally copper), press half the buttered kataifi firmly into the bottom to form an even layer. Arrange cheese evenly over the dough. Top with remaining kataifi, pressing down firmly.

  5. 5

    Bake

    50 min

    Bake for 40-50 minutes until the bottom is deeply golden and crispy. You can check by lifting the edge with a knife.

  6. 6

    The flip

    This is the dramatic moment. Place a large round platter over the pan. Flip quickly and confidently. The golden bottom should now be on top.

  7. 7

    Soak and garnish

    Immediately pour the cooled syrup evenly over the hot knafeh. Let it absorb for a few minutes. Garnish generously with ground pistachios.

  8. 8

    Serve

    Cut into slices and serve warm. The contrast of crispy exterior, melted cheese, and sweet syrup is the hallmark of great knafeh.