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.
Knafeh /Kunafa/Nabulsieh/ Nabulsi Knafeh
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!
Tips and Tricks:
- 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.
Nabulsi Knafeh/Kunafa,/ Knafeh Nabulsieh
Description
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
Instructions
- 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!
Notes
