Knafeh Nabulsiyeh (Cheese Knafeh with Crisp Pastry and Syrup)
Local name: كنافة نابلسية
In short: Shredded pastry crisped in butter around a layer of stretchy white cheese, flipped onto a platter, drenched in rose syrup and topped with pistachios. It takes about 1 h 25 min in total and makes 10 servings.
- Prep
- 40 min
- Cook
- 45 min
- Resting
- 2 h
- Total
- 1 h 25 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 575 kcal
Knafeh Nabulsiyeh is the great sweet of Nablus. A layer of mild white cheese sits between two layers of shredded pastry baked in butter until crisp and golden, then the tray is flipped so the crunchy side faces up. Cool syrup scented with rose or orange blossom goes over it right away. It is eaten hot, when the cheese is still stretchy, and often sold for breakfast.
Instructions
- Make the syrup: simmer the sugar, water and lemon juice for 10 minutes until slightly thickened. Stir in the rose water and cool completely.
- Soak the cheese for 2 hours in cold water, changing the water once, then drain well and grate it.
- Cut the kataifi into short strands with scissors. Toss with the melted butter and the food coloring, if using, rubbing it through until every strand is coated.
- Heat the oven to 190°C (375°F). Press half the pastry firmly into a buttered 28 cm (11 in) round pan. Spread the grated cheese over it to within 1 cm of the edge.
- Cover with the remaining pastry, pressing down firmly so it packs tightly. Bake for 35 to 40 minutes until deep golden.
- Spoon half the cool syrup over the hot tray. Rest for 5 minutes, then run a knife around the edge, set a platter on top and flip.
- Drizzle with a little more syrup, scatter with pistachios and serve hot while the cheese is stretchy. Pass the remaining syrup separately.
Tips
- Soaking removes the salt from the cheese. Taste a piece first, and soak longer if it is still salty. If you cannot find Nabulsi or akkawi, use half soaked, grated halloumi and half low-moisture mozzarella.
- Pour cool syrup over the hot pastry for the crispest result. Pressing the pastry hard into the pan also keeps the layers from crumbling.
Questions and answers
Can I make knafeh ahead?
Assemble the tray a day ahead, cover and chill, then bake when needed. It is best eaten within an hour of baking.
Why did my knafeh turn soggy?
The syrup was too warm or too much was added at once. Use cooled syrup, add it gradually and serve soon after.
What is the best cheese for knafeh?
A mild white cheese that melts and stretches, such as Nabulsi or akkawi. Outside the Middle East, soaked halloumi mixed with mozzarella works well.
How long does it take to make Knafeh Nabulsiyeh (Cheese Knafeh with Crisp Pastry and Syrup)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Knafeh Nabulsiyeh (Cheese Knafeh with Crisp Pastry and Syrup)?
About 575 kcal per serving, with 18 g of protein, 50 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 575 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 50 g |
| Fat | 33 g |
| Fiber | 2 g |
| Sugar | 30 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
