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Knafeh Nabulsieh
Knafeh Nabulsieh is a legendary Middle Eastern dessert featuring shredded phyllo dough (kadaif) layered with stretchy, brined cheese and drenched in a sweet sugar syrup. This version is a classic Lebanese rendition.
๐ง ์ฌ๋ฃ
- 300 g Kadaif (shredded phyllo dough)(Ensure it's thawed if frozen. It should be dry and stringy.)
- 500 g Nabulsi cheese(This is a brined white cheese. If unavailable, a mix of mozzarella (for stretch) and halloumi (for saltiness) can be substituted, but Nabulsi is traditional.)
- 200 g Unsalted butter(Melted. Clarified butter (ghee) can also be used for a richer flavor.)
- 300 ml Sugar syrup (Attar)(Homemade or store-bought. Typically made with sugar, water, and a hint of rose water or orange blossom water.)
- 50 g Pistachios(Shelled and roughly chopped, for garnish.)
- 1 cup Water(For desalting the cheese.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the cheese: If using Nabulsi cheese, it will likely be very salty. Submerge the cheese in a bowl of cold water for at least 30 minutes, changing the water once or twice, to desalt it. Drain thoroughly and pat dry. Cut or tear the cheese into small, manageable pieces. In a saucepan, gently heat the cheese over low heat with about 1 cup of water. Stir continuously until the cheese melts and becomes soft and slightly stretchy. Do not boil. Remove from heat and set aside.
โฑ๏ธ 30-40 minutes (including desalting time) - 2
Prepare the kadaif: In a large bowl, gently break up the kadaif strands if they are clumped. Pour the melted butter over the kadaif and use your hands to evenly coat every strand. The kadaif should be well-moistened but not swimming in butter. Grease a round baking pan (approximately 25-30 cm or 10-12 inches in diameter) with a little butter. Press about half of the buttered kadaif mixture evenly and firmly into the bottom of the prepared pan, creating a compact base. Ensure there are no gaps.
โฑ๏ธ 15 minutes - 3
Assemble the knafeh: Spread the softened, melted cheese evenly over the kadaif base in the pan, leaving a small border around the edge. Carefully top the cheese layer with the remaining buttered kadaif mixture, pressing gently to cover the cheese completely and create a smooth top surface. Ensure the cheese is fully enclosed.
โฑ๏ธ 5 minutes - 4
Bake the knafeh: Preheat your oven to 180ยฐC (350ยฐF). Place the pan in the preheated oven and bake for 30-35 minutes, or until the bottom and top layers of kadaif are golden brown and crispy, and the cheese is melted and bubbly. You can carefully lift an edge with a spatula to check the bottom color.
โฑ๏ธ 30-35 minutes - 5
Finish and serve: Once baked, carefully remove the pan from the oven. Immediately pour the room-temperature or slightly warmed sugar syrup evenly over the hot knafeh. The syrup should sizzle as it hits the hot pastry. Garnish generously with the chopped pistachios. Let it rest for 5-10 minutes before slicing and serving.
โฑ๏ธ 10 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe key to a great Knafeh is the stretchy, slightly salty cheese. Ensure it's well-desalted but still has some flavor.
- โServe Knafeh immediately while it's hot and the cheese is perfectly gooey. It's best enjoyed fresh from the oven.
- โThis dessert is a beloved classic in Lebanese cuisine and across the Middle East, often served during celebrations and gatherings.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some recipes include a layer of clotted cream (kashta) or akkawi cheese for added richness.
- A semolina-based dough can be used instead of or in addition to the kadaif for a different texture.