Nabulsi Knafeh – Recipe and Preparation Method

Nabulsi Knafeh – Recipe and Preparation Method

Nabulsi knafeh is one of the most famous traditional desserts in the Arab world, especially in the Levant.

It originates from the city of Nablus in Palestine, which gave the dessert its name. Knafeh is especially popular during the holy month of Ramadan, as it provides the body with plenty of energy to help people endure the long hours of fasting.

In fact, Nablus made its way into the Guinness World Records because of this dessert. On July 18, 2009, the people of Nablus prepared the largest tray of Nabulsi knafeh ever made. It weighed 1,765 kilograms, measured 74 meters long and 105 centimeters wide. The recipe required 600 kilograms of cheese, 300 kilograms of sugar, six containers of clarified ghee, 40 kilograms of pistachios, and 22 gas cylinders. The total cost of preparing it reached $30,000.

Ingredients for Nabulsi Knafeh

 

For the Sugar Syrup:

• 4 cups sugar

• 2 cups water

• ½ teaspoon lemon juice

• ¼ tablespoon rose water

For the Knafeh:

• 1 kilogram shredded knafeh dough

• 1 kilogram Akkawi cheese, soaked, drained, and finely chopped

• 1 cup melted ghee (clarified butter)

• 2 teaspoons ground pistachios (for garnish)

Method of Preparation

1. Prepare the syrup by combining sugar and water in a pot and bringing it to a boil. Once boiling, add the lemon juice and stir for about 5 minutes. Remove from heat, add the rose water, and let it cool.

2. Place the knafeh dough in a large bowl and pour the melted ghee over it. Mix thoroughly with your hands until the dough is soft and well coated.

3. Spread the dough evenly into a wide baking pan, making sure it covers the entire base.

4. Preheat the oven, then bake the dough for about 5 minutes until it turns golden brown. Remove from the oven.

5. Spread the cheese evenly over the dough, leaving a small margin around the edges. Return to the oven on low heat and bake until the cheese melts completely.

6. Remove from the oven and flip the knafeh onto another pan of the same size. Cut into equal pieces.

7. Garnish with ground pistachios, drizzle generously with the cooled syrup, and let it sit for about 10 minutes to absorb the flavor.

8. Serve warm to guests and enjoy the rich, authentic taste of Nabulsi knafeh.