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Knafeh Nabulsiyeh Style
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
â±ïž 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.
â±ïž 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
â±ïž 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.
đĄ Proffstips: 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.
đĄ Proffstips
- âThe quality and type of cheese are crucial for authentic Knafeh Nabulsiyeh.
- âEnsure the phyllo dough is thoroughly coated in butter for a crispy texture.
- âDon't over-soak the cheese, or it might become too soft and watery.
- âThe syrup should be completely cool when poured over the hot knafeh.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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).