Middle Eastern
Knafeh Nabulsiyya
“A luscious dessert of gooey Akkawi cheese encased in crisp semolina strands, sweetened with syrupy rose and orange blossom waters.”
Hard1.5 hours
Where it comes from
Knafeh Nabulsiyya, originating from Nablus, is a beloved Palestinian dessert, celebrated for its unique combination of textures and its aromatic floral syrup.
Differs from Knafeh
- ·Palestinian Nablus style: fresh white Akkawi cheese (unsalted-soaked) under shredded kataifi pastry.
- ·Bright orange semolina-and-food-coloring crust; soaked in rose-and-orange-blossom syrup hot from the oven.
Follow the thread
On the Palate
What goes into it
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Spread semolina dough in a baking pan and layer with shredded Akkawi cheese.
- 2
Cover with more semolina and bake until golden and cheese is melted.
- 3
Prepare syrup with sugar, rose water, and orange blossom water.
- 4
Pour hot syrup over the baked knafeh immediately after removing from oven.
- 5
Garnish with crushed pistachios before serving.
