Knafeh Nabulsieh

Name: Knafeh Nabulsieh
Yield: 15
Cuisine: Palestine
Ingredients: Kataifi pastry (shredded phyllo), thawed if frozen — 500 g (1 lb 2 oz); Butter, melted — 115 g (4 oz); Nabulsi cheese (or a mild, low-salt mozzarella), sliced — 500 g (1 lb 2 oz); Semolina — 30 g (1 oz); Sugar, for the syrup — 400 g (14 oz); Water, for the syrup — 240 ml (8 fl oz); Lemon juice, for the syrup — 1 tbsp; Rosewater, for the syrup — 1 tsp; Crushed pistachios, to garnish — 2 tbsp; Drops orange food colouring (optional, for traditional appearance) — a few

The Quirky Foodster Team

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Servings

Ingredients

Kataifi pastry (shredded phyllo), thawed if frozen — 500 g (1 lb 2 oz)
Butter, melted — 115 g (4 oz)
Nabulsi cheese (or a mild, low-salt mozzarella), sliced — 500 g (1 lb 2 oz)
Semolina — 30 g (1 oz)
Sugar, for the syrup — 400 g (14 oz)
Water, for the syrup — 240 ml (8 fl oz)
Lemon juice, for the syrup — 1 tbsp
Rosewater, for the syrup — 1 tsp
Crushed pistachios, to garnish — 2 tbsp
Drops orange food colouring (optional, for traditional appearance) — a few

Method

If using very salty cheese, soak in water for a few hours beforehand, changing the water once, to reduce saltiness.
Preheat the oven to 190°C (375°F).
Shred the kataifi pastry finely by hand if needed, and toss with melted butter and a few drops of orange food colouring if using, until evenly coated.
Press half the buttered kataifi firmly into the bottom of a greased round baking dish.
Sprinkle with the semolina.
Layer the sliced cheese evenly over the top.
Cover with the remaining kataifi, pressing down firmly and evenly.
Bake for 30–35 minutes until the top is golden and crisp.
Meanwhile, combine the sugar, water and lemon juice in a saucepan and simmer for 10 minutes, then stir in the rosewater.
As soon as the knafeh comes out of the oven, pour the syrup evenly over the top.
Let rest for 5 minutes, then invert onto a serving platter so the golden pastry side is up.
Garnish with crushed pistachios before serving warm.

Introduction: Warm, stretchy cheese baked beneath a layer of crisp, syrup-soaked shredded pastry, Palestine's most iconic and beloved dessert.

Cultural Background: Knafeh Nabulsieh, named after the city of Nablus, is considered one of Palestine's greatest culinary treasures, its combination of gooey, salty cheese and sweet, crisp pastry making it a source of deep national pride.

Tips: Press the layers down firmly before baking, as this helps the knafeh hold together when sliced. Pour the syrup over the knafeh while it's still hot from the oven, as this is when it absorbs best.

Variations: Use a mix of mozzarella and ricotta if Nabulsi cheese isn't available. Serve with a dollop of clotted cream (ashta) for an even more indulgent presentation.

Storage: Store covered at room temperature for up to 1 day, or refrigerate for 2 days.

Reheating: Reheat in an oven at 160°C (325°F) for 10–15 minutes to restore some crispness; best enjoyed fresh.

FAQs:

Q: Why is knafeh named after Nablus?

A: The city of Nablus is renowned for producing this dessert, and 'Nabulsieh' specifically credits the city's distinctive style and cheese.

Q: Why is the cheese soaked in water first?

A: Nabulsi cheese and similar cheeses can be quite salty, and soaking helps mellow the salt so it balances properly with the sweet syrup.