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Knafeh Nabulsieh
A classic Levantine dessert made with shredded phyllo dough or semolina, layered with soft cheese, and soaked in a sweet sugar syrup. Originating from Nablus, it's a beloved treat across Israel.
🧂 Ingrediente
- 500 g Knafeh dough (kadaif)(shredded phyllo dough)
- 150 g Unsalted butter(melted, plus more for greasing)
- 400 g Nabulsi cheese(rinsed and drained, or a mix of mozzarella and ricotta)
- 2 cups Sugar(for syrup)
- 1 cup Water(for syrup)
- 1 tbsp Lemon juice(for syrup)
- 1 tsp Rose water or orange blossom water(optional, for syrup)
- 1/4 cup Pistachios(chopped, for garnish)
👨🍳 Instrucțiuni
- 1
Prepare the syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10-15 minutes until slightly thickened. Stir in rose water or orange blossom water, if using. Let cool.
⏱️ 15 minutes - 2
Prepare the knafeh dough: If using frozen shredded phyllo, thaw according to package directions. Gently separate the strands and cut into smaller pieces. Toss with melted butter until evenly coated.
💡 Sfaturi Profesioniste: Work gently to avoid breaking the dough too much. - 3
Grease a 9-inch round baking pan with butter. Spread half of the buttered knafeh dough evenly in the bottom of the pan.
💡 Sfaturi Profesioniste: Press down firmly to create a compact layer. - 4
Layer the cheese over the dough, ensuring it's evenly distributed and not reaching the edges. If using Nabulsi cheese, ensure it's well-drained to avoid a soggy base.
💡 Sfaturi Profesioniste: If using mozzarella and ricotta, mix them together before layering. - 5
Top the cheese with the remaining buttered knafeh dough, pressing gently to seal the edges.
💡 Sfaturi Profesioniste: Ensure the top layer is even for consistent browning. - 6
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the bottom and top are golden brown and the cheese is melted.
⏱️ 30 minutes💡 Sfaturi Profesioniste: Rotate the pan halfway through for even cooking. - 7
Remove from oven and immediately pour the cooled syrup evenly over the hot knafeh. Let it soak for at least 10 minutes.
💡 Sfaturi Profesioniste: The contrast between hot knafeh and cool syrup is key. - 8
Garnish with chopped pistachios and serve warm.
💡 Sfaturi Profesioniste: Serve with a dollop of clotted cream (ashta) if desired.
💡 Sfaturi Profesioniste
- ✓The quality of the cheese is crucial for authentic flavor and texture.
- ✓Don't over-soak the knafeh in syrup, as it can become too sweet.
- ✓If you can't find Nabulsi cheese, a blend of fresh mozzarella and ricotta can be a good substitute, though it won't be as salty or firm.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add a layer of clotted cream (ashta) between the cheese and the top dough layer for extra richness.
- Experiment with different nuts for garnish, such as walnuts or almonds.