Knafeh Nabulsiyeh

Overview

Knafeh Nabulsiyeh is a heritage dessert from Nablus in the Palestinian hills, famous for its luscious pull of melted nabulsi cheese beneath a tender, finely textured crust made from fine semolina enriched with clarified butter, then soaked with perfumed syrup scented by rose water and orange blossom water. The name Nabulsiyeh signals its origin in Nablus, where artisans perfected the balance between briny, stretchy dairy and fragrant sweetness, a balance that has traveled across the Levant and into homes worldwide.

Ingredients

• 2 cups fine semolina
• 1/2 cup clarified butter
• 400 g nabulsi cheese (or a blend of 200 g akkawi cheese and 200 g mozzarella)
• 1 1/4 cups sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon rose water
• 1 teaspoon orange blossom water
• Pinch mastic (optional)
• Pinch salt
• 1 to 2 teaspoons orange food coloring (optional, for the classic hue)
• 1/2 cup chopped pistachios for garnish

Preparation

Desalt and Prepare the Cheese

1. Cut the nabulsi cheese (or the mix of akkawi cheese and mozzarella) into small cubes or shreds. Soak in cold water for 30 to 90 minutes, changing the water every 15 minutes to reduce salinity (see cooking timer).
2. Drain thoroughly, then pat dry. Keep the prepared nabulsi cheese (or the blended akkawi cheese and mozzarella) ready for assembly.

Make the Syrup

1. Combine sugar, water, and lemon juice in a small saucepan. Bring to a gentle boil, then simmer until slightly thickened, about 8 to 10 minutes (see cooking timer).
2. Remove from heat and stir in rose water and orange blossom water. Set aside to cool to warm room temperature.

Prepare the Semolina Crumb

1. Melt clarified butter in a wide pan over low heat. Add fine semolina, a pinch of salt, optional finely ground mastic, and the orange food coloring. Stir constantly until the mixture turns sandy, evenly tinted, and fragrant, 4 to 6 minutes (see cooking timer).

Assemble and Cook

1. Lightly grease a round metal pan with a thin film of clarified butter. While the semolina mixture is still warm and pliable, press it evenly into the pan to form a uniform base.
2. Distribute the prepared nabulsi cheese (or the mixture of akkawi cheese and mozzarella) over the base, keeping a small border around the edge to minimize leakage.
3. Bake on the center rack at 200 C until the edges bubble gently and the cheese layer is fully melted, 20 to 25 minutes (see cooking timer). Alternatively, cook over very low stovetop heat on a diffuser until the base is lightly golden and the cheese is melted, checking frequently.
4. Invert immediately onto a serving tray so the semolina layer faces up. Ladle over half the warm syrup, let it absorb for 5 minutes (see cooking timer), then add more syrup to taste.
5. Top generously with pistachios.

How to Serve and Enjoy

Slice while warm to enjoy the signature stretch of nabulsi cheese. The scented syrup complements the buttery tenderness of the fine semolina crust enriched with clarified butter, and the crunch of pistachios adds a nutty finish. Pair with unsweetened tea to balance the sweetness, and savor promptly for peak texture.

Tips and Variations

• Authenticity shines with nabulsi cheese; if unavailable, balance flavor and melt with a blend of akkawi cheese and mozzarella.
• Adjust floral notes by varying rose water and orange blossom water to taste.
• For extra sheen, brush the hot surface with a spoon of clarified butter just before soaking with syrup.
• Rewarm leftovers gently until the center is hot and the pull returns, about 5 to 8 minutes (see cooking timer).