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Knafeh Nabulsieh
A beloved Levantine dessert, Knafeh Nabulsieh features a base of fine semolina dough soaked in sweet sugar syrup, layered with akkawi cheese, and baked until golden brown and crispy. It's often garnished with pistachios.
đ§ Ingredienser
- 500 g Fine semolina dough (kadaif/kunafa dough)
- 400 g Akkawi cheese(desalted and shredded or thinly sliced)
- 150 g Unsalted butter or Ghee(melted)
- 2 cups Sugar syrup (Attar)(recipe below)
- 1 cup Water(for syrup)
- 2 cups Sugar(for syrup)
- 1 tsp Lemon juice(for syrup)
- 1 tbsp Rose water or Orange blossom water(optional, for syrup)
- 50 g Crushed pistachios(for garnish)
đšâđł Instruktioner
- 1
Prepare the sugar syrup (Attar): In a saucepan, combine water and sugar. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Stir in lemon juice and rose water/orange blossom water (if using). Let it cool completely.
â±ïž 20 minutesđĄ Proffstips: The syrup should be cool when poured over the hot Knafeh. - 2
Prepare the semolina dough: If using fresh kadaif dough, gently separate the strands. If using dried dough, soak it in water according to package instructions, then drain very well and chop finely. In a bowl, mix the dough with the melted butter or ghee until evenly coated.
â±ïž 10 minutes - 3
Prepare the cheese: If using akkawi cheese, ensure it has been desalted by soaking in water for several hours, changing the water periodically. Shred or thinly slice the cheese.
đĄ Proffstips: Desalting the cheese is crucial to avoid an overly salty dessert. - 4
Assemble the Knafeh: Grease a round baking pan (approx. 10-12 inches) with some butter/ghee. Press half of the semolina dough mixture evenly into the bottom of the pan. Layer the shredded akkawi cheese evenly over the dough. Top with the remaining semolina dough mixture, pressing gently to cover the cheese completely.
â±ïž 10 minutes - 5
Bake: Preheat oven to 180°C (350°F). Bake for 25-30 minutes, or until the bottom and sides are golden brown and the cheese is melted and bubbly.
â±ïž 25-30 minutes - 6
Add syrup and garnish: Once out of the oven, immediately pour the cooled sugar syrup evenly over the hot Knafeh. Garnish generously with crushed pistachios.
đĄ Proffstips: Pouring cool syrup over hot Knafeh creates the perfect texture contrast. - 7
Serve: Let the Knafeh sit for a few minutes before slicing and serving warm.
â±ïž 5 minutes
đĄ Proffstips
- âThe quality and type of cheese are essential for authentic Knafeh Nabulsieh.
- âEnsure the semolina dough is thoroughly coated with butter/ghee for crispiness.
- âAdjust the sweetness of the syrup to your preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes use a mix of akkawi and mozzarella for a stretchier cheese pull.
- A pinch of saffron can be added to the syrup for color and flavor.
- Some variations may include clotted cream (qashta) layered with the cheese.