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Try SavoraHalal Knafeh Nabulsiyeh: The Golden Dessert
Experience the exquisite flavors of Knafeh Nabulsiyeh, a cherished Middle Eastern dessert. This recipe guides you through creating the perfect balance of crispy, golden semolina dough and a creamy, stretchy cheese filling, all soaked in a fragrant rosewater syrup. While traditionally made with Akkawi cheese, this version ensures a Halal-friendly experience with carefully sourced or homemade cheese.
Ingredients
- Shredded Phyllo Dough (Kataifi)500 g
- Akkawi Cheese (Halal)500 g
- Unsalted Butter200 g
- Granulated Sugar2 cups
- Water1 cup
- Lemon Juice1 tablespoon
- Rosewater2 tablespoons
- Orange Blossom Water1 tablespoon
- Ground Pistachios2 tablespoons
- Orange Food Coloring (optional)1/4 teaspoon
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Learn MoreMethod
Prepare the Cheese: If using store-bought Akkawi, soak it in several changes of cold water for at least 6 hours, or preferably overnight, to remove excess salt. Taste to ensure it's not too salty before using. If making your own Halal cheese, follow a trusted recipe.
Make the Syrup: In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Add lemon juice and simmer for 10-15 minutes, or until slightly thickened. Stir in rosewater and orange blossom water. Set aside to cool.
Prepare the Kataifi: Gently separate the shredded phyllo dough. In a large bowl, melt the butter and mix with the orange food coloring (if using). Toss the kataifi with the melted butter, ensuring it's evenly coated.
Assemble the Knafeh: Preheat oven to 350°F (175°C). Grease a 9-inch round baking dish. Press half of the buttered kataifi evenly into the bottom of the dish, creating a compact layer.
Add the Cheese: Spread the drained and grated Akkawi cheese evenly over the kataifi base.
Top with Kataifi: Cover the cheese with the remaining buttered kataifi, pressing gently to create an even layer.
Bake: Bake for 30-40 minutes, or until the kataifi is golden brown and crispy.
Soak in Syrup: Immediately after removing from the oven, pour the cooled syrup evenly over the hot knafeh. Let it soak for at least 15-20 minutes.
Garnish and Serve: Invert the knafeh onto a serving plate. Garnish with ground pistachios. Serve warm and enjoy!
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