Knafeh with Nabulsi Cheese

Name: Knafeh with Nabulsi Cheese
Total time: 1 h
Yield: 10 servings
Cuisine: Jordanian
Ingredients: 500 g Bader Nabulsi cheese, desalted; 400 g kataifi or semolina knafeh dough; 150 g Bader cow ghee, melted; 2 cups sugar; 1 cup water; 1 tbsp lemon juice; 1 tsp orange blossom water; Crushed pistachios to finish; Orange food colouring (optional, traditional)

The sweet that made Nabulsi cheese famous outside the breakfast table.

Total time

1 hour

Serves

Ingredients

500 g Bader Nabulsi cheese, desalted
400 g kataifi or semolina knafeh dough
150 g Bader cow ghee, melted
2 cups sugar
1 cup water
1 tbsp lemon juice
1 tsp orange blossom water
Crushed pistachios to finish
Orange food colouring (optional, traditional)

Method

Desalt the Nabulsi cheese: slice it, cover with cold water, and soak 2 hours, changing the water three times. Taste — it should be barely salty. Drain and grate or chop finely.
Make the syrup: boil sugar, water and lemon juice for 8 minutes, stir in the orange blossom water, and leave to cool.
Rub the melted ghee thoroughly through the knafeh dough with your fingers until every strand is coated.
Press two thirds of the dough firmly into a greased 30 cm round pan, pushing it up the sides.
Spread the cheese evenly over the base, leaving a small border. Cover with the remaining dough and press down.
Bake at 200°C for 30–35 minutes until deep golden and the edges pull away from the pan.
Run a knife around the edge, invert onto a serving plate, and pour the cooled syrup over the hot knafeh at once.
Scatter pistachios over the top and serve immediately, while the cheese still pulls.

Keep cooking

Knafeh with Nabulsi Cheese

Ingredients

Method

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