Nabulsi knafeh is a Palestinian dessert associated with Nablus, made with shredded pastry, brined cheese, and fragrant sugar syrup. This home version bakes the pastry in a round pan until crisp, then turns it out so the golden base sits on top; recipes and cheese choices vary between households and regions.
Ingredients
- 1 lb (450 g) akkawi cheese, or another unsalted or lightly salted brined cheese, for the filling
- Cold water, as needed, for desalting the cheese
- 1 lb (454 g) kataifi pastry, thawed if frozen
- 1 cup (225 g) ghee, melted, plus a little extra to grease the pan
- 1½ cups (300 g) granulated sugar, for the syrup
- ¾ cup (180 ml) water, for the syrup
- 1 tsp (5 ml) fresh lemon juice
- 1 tbsp (15 ml) rose water
- 1 tsp (5 ml) orange blossom water
- ¼ cup (30 g) finely chopped unsalted pistachios, to garnish
- A pinch of orange food coloring, optional
Instructions
- Desalt the cheese. Cut the akkawi into thin slices or small pieces and put them in a bowl. Cover with cold water and soak for 2 hours, changing the water once after the first hour. Taste a small piece: it should still taste pleasantly savory, but not sharply salty. If it remains very salty, drain it, cover with fresh water, and soak for another 30 minutes. Drain thoroughly and pat dry. If your cheese is already unsalted, skip the soak and simply drain and pat it dry.
- Make and cool the syrup. Combine the sugar and water in a small saucepan. Bring to a boil over medium heat, stirring just until the sugar dissolves. Stop stirring once it boils and simmer for 6–8 minutes, until the syrup looks clear and lightly thickened; it will thicken further as it cools. Remove from the heat, stir in the lemon juice, rose water, and orange blossom water, then let it cool completely, about 25 minutes. Set it aside at room temperature.
- Prepare the pastry and pan. Heat the oven to 375°F (190°C). Grease a 12-inch (30 cm) round metal cake pan or ovenproof skillet with ghee. Pull the kataifi apart into short, loose strands with your fingers, removing any large clumps. Put it in a large bowl, pour over the melted ghee, and toss and rub gently until the strands are evenly coated. Reserve about one-third of the pastry for the top layer, then press the remaining two-thirds firmly and evenly into the pan. A compact layer helps the knafeh hold together when turned out.
- Add the cheese. Scatter the drained cheese evenly over the pastry, leaving a narrow border around the edge so it does not stick to the pan. Break up thick pieces with your fingers and check that no large gaps remain. If using the optional food coloring, mix a tiny pinch with a teaspoon of melted ghee and drizzle it over the cheese; the color is for the familiar golden look, not for flavor. Cover the filling with the reserved pastry and press it gently into an even layer. Do not press so hard that the cheese squeezes up through the strands.
- Bake until crisp. Bake for 25–27 minutes, checking near the end. The pastry should be deep golden at the edges and fragrant, and the cheese should be melted. If the top is still pale, bake for a few more minutes, watching closely so the strands do not burn. Remove the pan from the oven and let it stand for 10 minutes. This brief rest helps the layers settle while the cheese remains soft.
- Turn out and finish. Run a thin spatula around the edge of the pan. Place a large serving plate over the pan, hold both securely with oven mitts, and carefully invert so the browned bottom becomes the top. Pour the cooled syrup evenly over the hot pastry, starting with about two-thirds of it; add more to taste. Sprinkle with pistachios, cut into wedges, and serve while warm.
Tips
- Check the salt before assembling. Akkawi and similar cheeses can vary a lot in saltiness depending on the brand and how they are stored. After soaking, taste a small piece. If it is still too salty, replace the water and continue soaking; if it tastes bland, the syrup and pastry will still provide sweetness, but a lightly savory cheese gives better contrast.
- Keep the kataifi covered while you work. Thawed pastry dries quickly and can become difficult to separate. Keep unused strands under a clean, slightly damp kitchen towel, not a wet one. If the pastry is frozen, thaw it in the refrigerator according to the package directions before opening it.
- Use ghee for a crisp, aromatic crust. Ghee is traditional in many versions and gives the pastry a rich, toasted flavor. Melted unsalted butter works if ghee is unavailable, though it contains more water and milk solids, so the crust may brown a little differently. Clarified butter is a closer substitute.
- Pour syrup gradually. The pastry should be glossy and sweet, not swimming in syrup. Start with two-thirds, let it absorb for a minute, and add more only if you prefer a sweeter, softer result. For the crispest texture, serve soon after adding the syrup.
Serving Suggestions
Serve knafeh warm, cut into small wedges, with Arabic coffee or unsweetened tea to balance its sweetness. It is rich, so a modest slice makes a satisfying dessert after a meal. Offer extra syrup at the table rather than soaking the whole pan heavily, allowing each person to choose how sweet and soft they like their portion.
The pistachio garnish adds color and a gentle crunch. You can also put a small bowl of extra chopped pistachios beside the platter, especially if serving a group. If the knafeh has cooled before guests are ready, warm it briefly in the oven before serving rather than leaving it in a hot pan, where the bottom can continue to brown.
Variations
Choose a practical cheese substitute. Akkawi and Nabulsi-style cheeses can be difficult to find outside Middle Eastern groceries. Unsalted, low-moisture mozzarella is a convenient substitute: it melts well and is mild, but it is less tangy and lacks the characteristic flavor of brined cheese. If using mozzarella, skip the soaking step. Avoid fresh mozzarella packed in water because its extra moisture can make the pastry soggy.
Try a mixed-cheese filling. For a closer balance of mild melt and salty cheese flavor, use 12 oz (340 g) unsalted low-moisture mozzarella with 4 oz (115 g) akkawi. Desalt the akkawi as directed, drain both cheeses well, and distribute them evenly. Since salt levels vary, taste the akkawi before mixing. Some family versions use other local cheeses, so the exact blend is not fixed.
Adjust the fragrant syrup. Rose water and orange blossom water are both traditional flavorings, but their strength varies by brand. For a gentler aroma, use only one of them, or begin with half the listed amount and taste the cooled syrup. If neither is available, plain lemon syrup will still sweeten the pastry, though it will lack the floral fragrance associated with many versions.
Make individual portions. Divide the pastry and filling among greased ovenproof ramekins, pressing the strands into compact layers. Baking time will depend on the size and depth of the dishes, so begin checking after about 15 minutes and remove them when golden and crisp. Let them rest briefly, then spoon on syrup and pistachios. Small portions are convenient, but they will not turn out as one large, clean-topped round.
Storage and Reheating
Knafeh is at its best shortly after baking, when the pastry is crisp and the cheese is soft. Refrigerate leftovers within 2 hours in a covered container; they keep for 3–4 days. The pastry will soften in the refrigerator, especially after syrup has been added. If you expect leftovers, you can serve syrup separately and add it only to the portions being eaten, although the prepared dessert is still fine to refrigerate as directed.
To reheat, place a portion in an oven-safe dish and warm it at 325°F (163°C) until heated through. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. A microwave will warm it more quickly, but the pastry will be softer; use short intervals and avoid overheating, which can make the cheese rubbery. Do not leave the dessert at room temperature for more than 2 hours.
You can freeze baked knafeh for up to 2 months in a tightly wrapped, freezer-safe container, though the pastry may lose some crispness after thawing. Thaw it overnight in the refrigerator and reheat in the oven to 165°F (74°C). For the best texture, freeze portions before adding syrup, then add freshly made or refrigerated syrup after reheating.
Frequently Asked Questions
What is the difference between knafeh and kunafa? They are different English spellings for the same broad family of shredded-pastry desserts. Recipes vary across the Levant and elsewhere: some use cheese, some use a cream filling, and pastry thickness, syrup, and toppings differ. This recipe follows a Nabulsi-style approach, with cheese between layers of kataifi and a syrup finish.
Can I make this with frozen kataifi? Yes. Thaw it fully in the refrigerator before separating the strands, then use it as directed. If the pastry is still icy or damp, it may not coat evenly with ghee and can bake less crisp. Once thawed, keep it covered while assembling so the exposed strands do not dry out.
Why did my knafeh fall apart when I turned it out? Common causes are loose pastry layers, cheese that was too wet, or turning the pan out before the dessert had rested. Press the bottom layer firmly into the pan, drain and pat the cheese dry, and wait 10 minutes after baking. A thin metal spatula around the edges and a plate wider than the pan also make the flip easier.
Can I make the syrup ahead? Yes. Make it while preparing the dessert or up to 3 days ahead, then cover and refrigerate it. Bring it back to room temperature before using so it spreads evenly over the hot pastry. The recipe deliberately uses cool syrup on hot knafeh; adding hot syrup can make the pastry soften faster and can be awkward to handle.
Can I assemble the knafeh in advance? For the crispest result, bake it soon after assembling. You can prepare the syrup and desalt and dry the cheese ahead, storing the cheese covered in the refrigerator, but kataifi coated with ghee can gradually lose its crisp texture if it sits assembled. If you need to save time, measure the ingredients beforehand and assemble just before baking.
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