Nabulsi Knafeh with Cheese, the Authentic Way
The secret to Nabulsi knafeh is soaked akkawi cheese to pull out the salt, and plenty of ghee to brown the base. The flip must happen immediately while hot — let it cool and it will stick to the tray and break apart.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Calories
- 470
Nabulsi knafeh is the most famous Palestinian sweet, recognisable by its red top and its stretchy cheese. It is not difficult, but it hinges on three details — get any one of them wrong and the result changes completely.
Method
-
1
Syrup first
Boil the sugar and water for 8 minutes, add the lemon juice and rose water, and let it cool completely. Cold syrup on hot knafeh is the golden rule.
⏱ 12 min -
2
Soak the cheese
Slice the akkawi and soak it in cold water for 4 hours, changing the water hourly. Akkawi is very salty, and soaking removes the salt and lets it stretch.
⏱ 20 min -
3
Grind the pastry
Pulse the fine kunafa in a food processor until it resembles coarse breadcrumbs, then rub the melted ghee through it by hand until every strand is coated.
⏱ 10 min -
4
Colour the base
Grease the tray generously with ghee and dust the red colouring across the bottom. This is what gives Nabulsi knafeh its signature face after the flip.
⏱ 5 min -
5
Layer and press
Spread two thirds of the pastry and press it down firmly with the base of a glass. Add the drained, dried cheese, then cover with the remaining third, pressing lightly.
⏱ 10 min -
6
Bake
Bake at 190°C for 30 minutes on the bottom rack. The bottom rack browns the base — which becomes the top once you flip it.
⏱ 32 min -
7
Flip immediately
Turn it out onto a large plate while it is still hot, pour the cold syrup over at once and scatter the pistachios. If it cools first it will stick and break.
⏱ 6 min
Cooked it? Rate it
Your rating tells the next cook whether this recipe is worth their time.
✓ Thanks — your rating is in.
Tips that actually matter
- Soak the akkawi for 4 hours with water changes — skip it and the knafeh comes out salty.
- Plenty of ghee, not a little — it browns the base and stops it sticking.
- Flip it while hot and immediately, not two minutes later.
- Cold syrup on hot knafeh — the reverse gives you a soggy dessert.
People also ask
Why is my knafeh salty?
The akkawi was not soaked long enough. Soak it in cold water for 4 hours, changing the water every hour, and taste it before use — it should be almost saltless.
Why does it stick to the tray?
Either too little ghee, or you let it cool before flipping. Generous ghee creates an insulating layer, and flipping it hot prevents sticking entirely.
Can I use mozzarella?
Yes, as a practical substitute — it stretches well and is not salty, so no soaking needed. The flavour is less tangy than akkawi, so add a little ricotta or clotted cream for balance.
Cook mode
Nabulsi Knafeh with Cheese, the Authentic Way
-
1
Syrup first
Boil the sugar and water for 8 minutes, add the lemon juice and rose water, and let it cool completely. Cold syrup on hot knafeh is the golden rule.
-
2
Soak the cheese
Slice the akkawi and soak it in cold water for 4 hours, changing the water hourly. Akkawi is very salty, and soaking removes the salt and lets it stretch.
-
3
Grind the pastry
Pulse the fine kunafa in a food processor until it resembles coarse breadcrumbs, then rub the melted ghee through it by hand until every strand is coated.
-
4
Colour the base
Grease the tray generously with ghee and dust the red colouring across the bottom. This is what gives Nabulsi knafeh its signature face after the flip.
-
5
Layer and press
Spread two thirds of the pastry and press it down firmly with the base of a glass. Add the drained, dried cheese, then cover with the remaining third, pressing lightly.
-
6
Bake
Bake at 190°C for 30 minutes on the bottom rack. The bottom rack browns the base — which becomes the top once you flip it.
-
7
Flip immediately
Turn it out onto a large plate while it is still hot, pour the cold syrup over at once and scatter the pistachios. If it cools first it will stick and break.
Comments
Cooked it? Tell us how it went, or ask a question — we read every comment.