Crispy Nabulsi Cheese Knafeh
shared by مطبخ Nibblore
This Nabulsi knafeh pairs crisp, golden pastry strands with a soft, stretchy cheese filling and orange blossom syrup. Soaking the salty cheese and blending it with mozzarella creates a balanced filling that melts beautifully without overpowering the dessert. Serve it warm for the best contrast between the crunchy crust and gooey centre. • Use cold syrup on hot knafeh so the pastry stays crisp rather than becoming soggy. • Choose a light-coloured metal pan; glass retains heat and can make the base too hard before the cheese melts. • Dry the soaked cheese thoroughly, as excess water can make the pastry damp and prevent browning. • Invert the knafeh within a few minutes of baking, before the sugar and cheese set and stick to the pan. • Replace Akkawi with Nabulsi cheese, adjusting the soaking time according to its saltiness. • If low-moisture mozzarella is unavailable, drain fresh mozzarella overnight and pat it thoroughly dry before using. • Orange blossom water can be replaced with rose water, but use only 2 teaspoons because its flavour is stronger. • Use clarified butter in place of ghee in the same quantity. Once cool, refrigerate the knafeh in an airtight container for up to 3 days. To restore its crispness, reheat portions at 180°C for 8–10 minutes; avoid the microwave, which softens the pastry. Baked knafeh can be frozen without syrup for 1 month, then reheated from frozen at 180°C for 18–22 minutes and soaked with cold syrup.
- Total time
- 75 min
- Servings
- 10
- Difficulty
- Intermediate
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Save recipeIngredients
- 300 gAkkawi or Nabulsi cheese
- 250 gwhole-milk low-moisture mozzarella, grated
- 500 gfresh or thawed coarse knafeh pastry
- 180 gghee, melted, plus extra for greasing
- ½ tsporange knafeh food colouring, optional
- 400 ggranulated sugar
- 240 mlwater
- 1 tspfresh lemon juice
- 1 tbsporange blossom water
- 25 gfinely chopped pistachios for garnish, optional
Instructions
- 1Cut the Akkawi or Nabulsi cheese into 1 cm-thick slices, place in a bowl and cover with cold water. Soak for 2 hours, changing the water every 30 minutes, then taste a small piece; if it is still very salty, soak for another 30 minutes. Drain, pat thoroughly dry with kitchen paper and crumble the cheese.
- 2While the cheese soaks, make the syrup. Combine the sugar and 240 ml water in a medium saucepan, stirring over medium heat until the sugar dissolves. Once boiling, add the lemon juice without stirring, reduce the heat and simmer gently for 8 minutes. Remove from the heat, stir in the orange blossom water and leave to cool completely.
- 3Preheat the oven to 200°C with a rack in the lower third. Lightly coat the base and sides of a 30 cm round metal baking pan with ghee.
- 4Separate the knafeh pastry strands with your fingers, then cut them into 2–3 cm lengths using kitchen scissors. If using the colouring, mix it into the melted ghee. Pour the ghee over the pastry and rub it through with your hands until the strands are evenly coated without clumping.
- 5Spread about two-thirds of the pastry over the base of the pan and 1 cm up the sides. Press down firmly and evenly with the flat bottom of a glass to form a compact layer about 1 cm thick.
- 6Combine the drained Akkawi cheese with the mozzarella, then spread the mixture over the pastry, leaving a 1.5 cm border. Cover with the remaining pastry and press gently to level the surface, taking care not to force the cheese towards the edges.
- 7Bake for 30–35 minutes, until the edges are deep golden brown and pull slightly away from the pan. If the top remains pale, place it under the grill for 1–2 minutes, watching constantly, until golden.
- 8Let the knafeh rest for only 3 minutes. Run a knife around the edge, place a serving plate larger than the pan on top and invert it in one steady, careful motion.
- 9Gradually pour 300–350 ml of the cold syrup over the hot knafeh, concentrating on the edges. Leave for 5 minutes to absorb the syrup, then garnish with pistachios, cut into 10 portions and serve warm.