Knafeh Nabulsiyeh Style

Name: Knafeh Nabulsiyeh Style
Prep time: PT30 minutes
Cook time: PT30 minutes
Total time: PT1 hour
Yield: 8
Cuisine: Palestine
Ingredients: 500 g Shredded phyllo dough (kadaif) (thawed if frozen); 400 g Nabulsi cheese (or Akkawi cheese, desalted and thinly sliced); 1 cup Unsalted butter (melted); 1 tbsp Orange blossom water (for syrup); 2 cups Sugar (for syrup); 1.5 cups Water (for syrup); 1 tsp Lemon juice (for syrup); 1/4 cup Pistachios (chopped, for garnish)

A beloved Levantine dessert, Knafeh Nabulsiyeh is characterized by its shredded phyllo dough or semolina dough base, layered with a sweet, stretchy cheese, and soaked in a fragrant sugar syrup. Nabulsiyeh refers to the specific type of cheese used, originating from Nablus.

準備時間30 minutes

調理時間30 minutes

合計時間1 hour

分量8

難易度Hard

オリジナル· Feb 8

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Knafeh Nabulsiyeh Style - Palestine traditional dish

🧂 材料

500 g Shredded phyllo dough (kadaif)(thawed if frozen)
400 g Nabulsi cheese(or Akkawi cheese, desalted and thinly sliced)
1 cup Unsalted butter(melted)
1 tbsp Orange blossom water(for syrup)
2 cups Sugar(for syrup)
1.5 cups Water(for syrup)
1 tsp Lemon juice(for syrup)
1/4 cup Pistachios(chopped, for garnish)

👨‍🍳 作り方

1
Prepare the syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Stir in orange blossom water. Let cool completely.
⏱️ 20 minutes
2
If using Nabulsi cheese, soak it in cold water for at least 2-3 hours, changing the water several times to remove excess salt. Drain and slice thinly.
⏱️ 180 minutes
3
In a large bowl, gently separate the shredded phyllo dough. Pour the melted butter over the dough and toss until evenly coated. Ensure every strand is buttered.
💡 プロのコツ: Work gently to avoid breaking the dough too much.
4
Grease a round baking pan (about 10-12 inches) with butter. Press half of the buttered phyllo dough evenly into the bottom of the pan.
5
Arrange the sliced cheese evenly over the phyllo base. Make sure to cover the entire surface without overlapping too much.
6
Top the cheese layer with the remaining buttered phyllo dough, pressing down gently to seal the cheese inside.
💡 プロのコツ: This layer helps to enclose the cheese and create a beautiful golden crust.
7
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the bottom is golden brown and the top is a deep golden color. Rotate the pan halfway through for even cooking.
⏱️ 30 minutes
8
Once baked, immediately pour the cooled syrup evenly over the hot knafeh. The syrup should sizzle. Let it soak for a few minutes.
💡 プロのコツ: Pouring cold syrup on hot knafeh creates a satisfying sizzle and helps the dough absorb the sweetness.
9
Garnish with chopped pistachios and serve warm. Knafeh is best enjoyed fresh.

調理履歴を記録する

💡 プロのコツ

✓The quality and type of cheese are crucial for authentic Knafeh Nabulsiyeh.
✓Ensure the phyllo dough is thoroughly coated in butter for a crispy texture.
✓Don't over-soak the cheese, or it might become too soft and watery.
✓The syrup should be completely cool when poured over the hot knafeh.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Use semolina dough instead of phyllo for a different texture.
Add a pinch of saffron to the syrup for color and flavor.
Experiment with different types of Middle Eastern cheeses (ensure they are meltable).