🧀 Kunafa nabulsi
Kunafa nabulsi is the cheese kunafa of Nablus: a layer of soft, stretchy white Nabulsi cheese, desalted by soaking, baked under kadayif pastry brushed with butter. Turned out hot, it is bright orange-gold and crisp on top, with molten, stringy cheese below, and is drenched in sugar syrup and sprinkled with ground pistachios. It is eaten hot, straight from the tray.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g kadayif (shredded pastry)
- 120 g butter, melted
- 400 g Nabulsi cheese, soaked overnight to remove salt
- 250 ml sugar syrup (sugar and water)
- 30 g pistachios, ground
Method
- Heat the oven to 200 °C. Chop the kadayif into short strands and rub well with the melted butter.
- Press the pastry firmly into a round tin, then cover with the drained, grated or sliced cheese.
- Bake for 25–30 minutes until the base is deep golden.
- Turn out onto a platter, pour over the warm syrup and sprinkle with pistachios. Serve immediately.
How to make it lighter
- Use half the butter — kadayif still crisps in a hot oven.
- Add only part of the syrup; most of the sweetness can be served on the side.
- Kunafa is very rich: a small 100 g square is enough.
History
Nablus in Palestine is famous for its kunafa and for the white brined cheese that bears the city's name; the sweet is a centrepiece of celebrations and Ramadan evenings there. Today kunafa nabulsi is made in sweet shops across the Levant, the Gulf and beyond.
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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 →