{"id":9458,"date":"2017-06-20T22:35:26","date_gmt":"2017-06-20T22:35:26","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9458"},"modified":"2026-10-29T21:27:39","modified_gmt":"2026-10-29T21:27:39","slug":"knafeh-nabulsieh","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/knafeh-nabulsieh\/","title":{"rendered":"Knafeh Nabulsieh (Kunafa Nabulsia) \u2013 Palestinian Cheese Dessert"},"content":{"rendered":"

I guess there are few Middle Eastern sweets as irresistible as freshly baked Knafeh Nabulsieh (Kunafa Nabulsia), served piping hot from the oven! This iconic Palestinian cheese dessert features a luscious, stretchy cheese filling wrapped in crisp, golden shredded filo pastry and finished with a generous drizzle of fragrant sugar syrup. Every bite is a heavenly combination of crunch, sweetness, and melty cheese.<\/p>\n

Today, I\u2019m sharing a different version of knafeh from the one I grew up eating in Beirut: Knafeh Nabulsieh<\/strong>, a beloved Palestinian dessert that originated in the city of Nablus in the West Bank. If you love traditional Middle Eastern desserts, this cheesy, syrup-soaked kunafa is one you simply have to try!<\/p>\n

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Zahira\u2019s Old Recipe: My First Taste of Palestinian Knafeh Nabulsieh<\/h2>\n

As far as I can remember, this little gem of a recipe came from my Palestinian friend Zahira. I found it scribbled on a torn sheet tucked into one of my notebooks, and somehow, I had never gotten around to making it!<\/p>\n

Last week, while hosting a group of friends for iftar during Ramadan, I finally decided to give Zahira\u2019s old recipe a try. It was my very first attempt at making Palestinian Knafeh Nabulsieh (Kunafa Nabulsia)<\/strong>, and what a lovely evening it turned out to be! We gathered around the table on a warm evening, enjoyed each other\u2019s company, and savored every bite of this cheesy, syrup-soaked dessert. My guests were absolutely blown away by its taste!<\/p>\n

Naturally, the conversation turned to the big question: which version is better, Lebanese knafeh or Palestinian Knafeh Nabulsieh? We had quite a debate! I guess it takes a little humility to admit that choosing a winner is no easy task, especially when it comes to a dessert as beloved as knafeh. The truth is, both versions are simply wonderful, each with its own distinctive character and charm.<\/p>\n

Keep this Palestinian kunafa recipe<\/strong> for a special occasion, a festive iftar, or whenever you want to surprise your guests with a truly memorable Middle Eastern dessert. Trust me, it is worth the effort!<\/p>\n

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Frequently Asked Questions About Knafeh Nabulsieh (Kunafa Nabulsia)<\/h2>\n

Should the sugar syrup be cold or warm when poured over knafeh?<\/h3>\n

The sugar syrup should be cold when drizzled over the warm, freshly baked Knafeh Nabulsieh. This contrast helps the kunafa absorb the syrup while preserving its deliciously crispy texture. For convenience, prepare the sugar syrup one or two days ahead and store it in the refrigerator until ready to use.<\/p>\n

Can I prepare Palestinian knafeh a day ahead?<\/h3>\n

Yes! You can assemble the Knafeh Nabulsieh a day in advance and bake it just before serving. Cover it well and refrigerate until you are ready to bake. This makes it a wonderful dessert for Ramadan iftar gatherings, dinner parties, and special occasions.<\/p>\n

How do I desalt Akkawi cheese for knafeh?<\/h3>\n

Akkawi cheese needs to be desalted before using it in knafeh because it can be quite salty. Cut the cheese into small squares, place them in a bowl, and cover with water. Soak for approximately 8 hours, changing the water every hour to help remove the excess salt. Before using the cheese, drain it thoroughly.<\/p>\n

What is the best substitute for Akkawi cheese in knafeh?<\/h3>\n

If you cannot find Akkawi cheese, a mixture of mozzarella and ricotta is a good substitute. Mozzarella provides the characteristic stretchy, melty texture, while ricotta adds creaminess. This combination helps recreate the soft, cheesy filling of traditional Palestinian Knafeh Nabulsieh.<\/p>\n

How do I store and reheat leftover knafeh?<\/h3>\n

Store leftover knafeh in an airtight container in the refrigerator. It can retain much of its delicious texture for several days, although the crust may gradually lose some crispness. To reheat, place the leftovers in an oven-safe pan, cover with aluminum foil, and warm in a preheated oven for 10\u201315 minutes, or until heated through. For a crispier top, remove the foil toward the end of reheating.<\/p>\n

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How to Prepare Authentic Knafeh Nabulsieh<\/h2>\n

1. Desalt the Cheese:<\/strong> Cut the cheese into small cubes and place them in a bowl of water, making sure the pieces are fully submerged. Let them soak for about 8 hours, replacing the water every hour to gradually draw out the excess salt. Once the cheese has reached your desired level of saltiness, drain it well before adding it to the filling.<\/p>\n

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\u00a0Here is a detailed recipe on how to make Ater (Arabic Sugar Syrup)<\/strong> that coats the warm pastry perfectly.<\/div>\n
\u27a1\ufe0f Lebanese Sugar Syrup Recipe (Ater) \u2014 Click here<\/strong><\/a><\/div>\n

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2. How to Clarify Butter for Crispy, Golden Knafeh:<\/strong> Clarifying the butter removes the milk solids, which can easily brown or burn during the baking process. Using clarified butter helps the pastry bake evenly and develop a beautifully golden, crispy texture.<\/div>\n