Knafeh Nabulsi

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the sugar and water for 10 minutes, add the lemon juice and orange blossom water, and cool completely. It must be cold.

   Mark done Start 10 min timer

2. If using nabulsi or akkawi, slice it and soak in cold water for 2 hours, changing the water three times, then squeeze dry and grate or crumble.

   Mark done Start 2 hr timer

3. Mix the semolina, flour, sugar and baking powder, then rub in the melted butter until sandy.

   Mark done

4. Add the milk and the colouring and mix to a thick, spreadable paste. Rest 20 minutes.

   Mark done

5. Brush a 28 cm round tin generously with ghee and dust the base with a little of the colouring.

   Mark done

6. Spread the cheese in an even layer across the base and press it down.

   Mark done

7. Spread the semolina dough over the cheese, right to the edges, and smooth the top flat with wet hands.

   Mark done

8. Bake at 190C fan for 35 to 40 minutes until the edges bubble and the top is set and coloured.

   Mark done Start 35 min timer

9. Run a knife round the edge and invert onto a large plate straight away, while it is hot.

   Mark done

10. Pour the cold syrup evenly over the hot knafeh, scatter with pistachios, and cut and serve while the cheese still stretches.

    Mark done

Chef’s Tips

• Soak the cheese to desalt it — two hours, three changes of water.
• Cold syrup on hot knafeh, poured the moment it is turned out.
• Serve within fifteen minutes. Cold knafeh does not pull.

Pairing Suggestions

• Arabic coffee with cardamom
• Mint tea
• A glass of cold water

Storage & Reheating

Best on the day. Reheat slices in a dry pan over low heat to bring the cheese back.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.