Knafeh (Kunafah) - Middle Eastern Recipe
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Knafeh (Kunafah)
Nablus is the global capital of knafeh; the white Nabulsi cheese used in authentic knafeh is unique to the Palestinian city and cannot be exactly replicated elsewhere.
Ingredients
- 500 g kataifi (shredded wheat pastry)
- 400 g Nabulsi cheese (or fresh mozzarella mixed with ricotta), sliced or crumbled
- 150 g clarified butter (samneh), melted
- Orange food colouring (traditional for the golden top)
- Pistachio, finely ground, for garnish
- (Simple syrup) 300 g sugar
- 200 ml water
- 1 tbsp rose water
- 1 tbsp orange blossom water
- Squeeze of lemon
Method
- Making — Make syrup: boil sugar and water 5 minutes; add rose water, orange blossom water, and lemon. Cool.
- Rubbing — Rub clarified butter into kataifi strands until well coated.
- Mixing — Mix orange food colouring with a little butter; combine with half the kataifi.
- Pressing — Press coloured kataifi into greased heavy round baking pan.
- Spreading — Spread cheese evenly over kataifi base.
- Topping — Top with remaining (uncoloured) kataifi; press firmly.
- Baking — Bake at 200°C (400°F) for 25–30 minutes until bottom is golden (the coloured kataifi becomes the top when inverted).
- Step 8 — Invert onto large serving plate.
- Pouring — Pour cold syrup over hot knafeh.
- Decorating — Decorate with ground pistachio; serve immediately.