Nabulsi Knafeh/Kunafa,/ Knafeh Nabulsieh
I guess there is not much a Middle Eastern dessert that is appealing as a freshly ooey gooey knafeh/kunafa piping hot from the oven. Here is a different version of knafeh/ Kunafa from that I grew up eating in Beirut! Knafah Nabulsia/ Kunafa Nabulsia hails from Palestine, specifically from the city of Nablus in the West Bank. A Cheesy-stretchy cake gloriously encased with crispy browned shredded filo pastry, drizzled with sugar syrup.
Nabulsi Knafeh/Kunafa,/ Knafeh Nabulsieh
As far as I remember the gem came from my Palestenian friend Zahira, where I found the recipe written on a torn sheet of one of my notebook papers – I never had the chance to make it!
When I was hosting a group of friends for iftar last week, I made the Nabulsi Kunafa following Zahira’s old recipe which was my first trial!! It was a warm evening and we had a wonderful time together. My guests were blown away by the taste. We argued over which version is better, the Lebanese or the Palestinian version! I guess it takes a bit of hubris to decide which is the best, especially for a recipe such as knafeh/kunafa! Both are simply amazing. Keep this recipe for special occasions or when you really want to wow someone special!! Sublime!!
Saturday the 24th marks the end of Ramadan, and Eid El Fitir is approaching! Wish you all a blessed Eid!!
- Sugar syrup should be cold when drizzled over the warm knafeh/kunafa
- The kunafa/ knafeh keeps crunchy for several days in the fridge. To rewarm leftovers, place in an oven safe pan, cover with foil and reheat for 10-15 minutes!
- You can assemble the Nabulsi knafeh/ kunafa a day ahead and bake right before serving!!
- The best substitute for Akkawi cheese will be a mix of both mozzarella and ricotta cheese!
Akkawi cheese needs to be desalted. Cut the cheese into squares, cover with water and soak it for 8 hours, changing the water every 1 hour to reduce its saltiness.
Sugar syrup should be cold when drizzled over the warm knafeh/kunafa. Prepare it one or two days in advance and keep it in the refrigerator!
You need to clarify the butter (clarifying the butter removes the milk solids which prevent the kadayfi/ shredded filo pastry from burning while baking in the oven).
In a heavy bottomed saucepan, heat butter over medium heat until it is melted. Set aside for 15 minutes. You will notice the milk solids fall to the bottom, strain it through a wire sieve lined with several layers of cheesecloth. Pour the melted butter over the cheeseclotth and get rid of the milk solids.
Defrost the shredded filo pastry if frozen. Lightly pull the dough with your hands to separate into a loose pile. Add to a food processor, you may probably need to do that in batches, and pulse a few times, keeping it coarse.
Pour 1/4 cup of the clarified butter to a 30cm/12 inches round cake tin. Add a small pinch of food coloring. Spread and diffuse the food coloring with the clarified butter by using a brush, making sure to cover the whole tin.
Using your hands, mix together the shredded filo pastry with the remaining clarified butter.
Transfer half of the shredded filo mixture to the greased cake tin and press it into the bottom of the tin and slightly up the sides, use the bottom of a flat measuring cup to do this.
Equally add the strained cheese to completely cover the surface.
Add the remaining shredded pastry to fully cover the cheese.
Press it gently with your hands. Bake in a preheated oven, to 200°C/400°F, about 30 minutes or until the top and bottom of the kunafa,/knafeh turn golden and crisp.
Remove from the oven, and loose the edges with a knife. Invert to a serving plate.Evenly drizzle ½ cup of sugar syrup all over the knafeh/kunafa.
Drizzle some more sugar syrup on individual slices when serving! Sublime!!
Ingredients:
- 500 g. /1lb. 2 oz. Kadayfi strands/kunafah strands/ shredded filo pastry
- 400 g. /14 oz. unsalted butter
- 1 kg. / 2 lb. 4 oz. Akkawi/ Akawi cheese
- Red food color, I usedpowder
- 3 cups sugar syrup
Directions:
- Start by desalting the Akkawi cheese: Cut the Akkawi cheese into medium-sized squares, cover with water and soak for 8 hours, changing the water every 1 hour to reduce its saltiness. Strain and set aside.
- Prepare the sugar syrup. Set aside to completely cool down.
- To clarify the butter: In a heavy bottomed saucepan, heat butter over medium heat until it is melted. Set aside for 15 minutes. You will notice the milk solids fall to the bottom, strain it through a wire sieve lined with several layers of cheesecloth. Pour the melted butter over the cheeseclotth andget rid of the milk solids.
- Defrost the shredded filo pastry if frozen. Lightly pull the dough with your hands to separate into a loose pile. Add to a food processor, you may probably need to do that in batches, and pulse a few times, keeping it coarse.
- Pour 1/4 cup of the clarified butter to a 30cm/12 inches round cake tin. Add a small pinch of food coloring. Spread and diffuse the food coloring with the clarified butter by using a brush, making sure to cover the whole tin.
- Using your hands, mix together the shredded filo pastry with the remaining clarified butter. Divide into 2 equal portions.
- Transfer first portion to the greased cake tin and press the shredded pastry into the bottom of the tin and slightly up the sides, use the bottom of a flat measuring cup to do this.
- Equally add the strained cheese to completely cover the surface.
- Add the remaining shredded pastry to fully cover the cheese, and press it gently with your hands.
- Bake in a preheated oven, to 200°C/400°F, about 30 minutes or until the top and bottom of the kunafa,/knafeh turn golden and crisp.
- Remove from the oven, and loose the edges with a knife. Invert to a serving plate.
- Evenly drizzle ½ cup of sugar syrup all over the knafeh/kunafa. Drizzle some more sugar syrup on individual slices when serving! Sublime!!
You might also enjoy our Knafeh with bread, Knafeh nests with mascarpone and bananas
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
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19 Responses to Nabulsi Knafeh/Kunafa,/ Knafeh Nabulsieh
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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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This looks wonderful!
Thank you Ann, and it tastes just as it looks!!
Looking forward to trying out your kunafah.It looks absolutely amazing.
I hope you like it Elsie as much as we do! Let me know how it turns out for you!
I love that you put all the measurements in imperial and metric Units. It makes it so much easier for me as a german to recook your recipe^^ awesome!
Hii Hadias cuisine!! This looks amazing!! A small clarification-what kind of akkawi do you use? Chiki?? Thanks a lot
Hi Anna, Akkawi Cheekieh is the best for oriental sweets!!
Hi, I can not get Akkawi cheese where I live but you say a mix of mascarpone and mozzarella can be used as a substitute.
Please can you tell me in what quantities each would need to be.
thanks
Hi wondering if I this can be prepped ahead of time. Would I do all up to step 9 then refrigerate till I need to bake – will it be okay to keep uncooked but assembled over night?
By the way, I have made this before and it was excellent. I did make small additions to cheese. Thanks.
Hi Ann! Happy to know that you made and liked,and yes the knafeh/kunafa can be made ahead of time and regfrigerated until you need to bake it. I would suggest you remove it from the refrigerator 2 hours before baking, allowing it to reach room temperature. My pleasure!
Hi Hadia, lovely recipe, can’t wait to try this.
I had a question, is it possible to freeze akkawi cheese? I suppose it might affect the flavour, but apart from that, is it okay?
Hi Athina, yes you may freeze Akkawi cheese, but you need proper defrost so it will not lose flavor and quality. Refrigerate for 24 hours before working with, so it will slowly defrost.
Hi!
Thank you for the great recipe! This is my go to kunafa recipe now!
Hi,
I kept the baked kunafah in refrigerator. But after I reheat it, the cheese became hard. I used cream cheese. How to prevent it from being hard?
This is an unforgettable dessert. I ate it in Jerusalem Old City, a genuine Knafe Nabulsiye. Now I have a way of making it myself. Thanks to this recipe!
Can you give an idea of quantities of mozzarella/ricotta to use to substitute for the cheese? My grocery store stopped carrying it 🙁 thanks!
Hi Sakeena. Akkawi is the best , but I would say 500g mozarella and 500g ricotta would be fairly good. You are welcome dear!