🧀 Knafeh Nabulsieh
Knafeh nabulsieh is the Nablus style of knafeh: a thin layer of fine shredded pastry baked over a thick bed of melted white akkawi or nabulsi-style cheese, turned out bright orange and soaked with sugar syrup. Pistachios are scattered on top. It is served hot, so the cheese stretches in long strings, and cut from a large round tray.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g shredded phyllo (kataifi), finely chopped
- 3 tbsp neutral oil
- 450 g akkawi cheese, soaked to remove salt and sliced
- 200 g sugar and 150 ml water for syrup
- 1 tsp lemon juice
- 30 g pistachios, ground
Method
- Boil the sugar and water 8 minutes with the lemon juice and leave to cool.
- Rub the pastry with the oil and press a thin, even layer into a round tray.
- Cover with the cheese and bake at 200 °C for 20–25 minutes until the base is golden.
- Invert onto a plate, pour over the syrup and sprinkle with pistachios; serve hot.
How to make it lighter
- Pour on half the syrup and taste before adding more.
- Keep portions to about 100–120 g and serve on small plates.
- Skip extra toppings such as clotted cream; the cheese already makes it rich.
History
The city of Nablus in the West Bank is widely regarded as the home of this cheese-filled knafeh and is famous for its sweet shops. It is now made throughout Palestine, Jordan, Lebanon and Syria and in Arab bakeries worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →