Knafeh Nabulsiyeh

كنافة نابلسية · Kunāfa Nābulsiyya

Ingredients8

• kataifi pastry500 g
• akkawi cheese500 g
• unsalted butter200 g
• granulated sugar300 g
• water200 ml
• lemon juice1 tbsp
• orange blossom water1 tbsp
• ground pistachios40 g

Method

1. Soak the akkawi cheese in cold water for several hours, changing the water often, until the salt is drawn out, then drain and crumble it.
2. Simmer the sugar and water until the sugar dissolves, add the lemon juice, cool slightly, and stir in the orange blossom water.
3. Pull the kataifi into fine strands and toss thoroughly with the melted butter until evenly coated.
4. Press half the kataifi into a buttered round pan, spread the cheese over it, and cover with the remaining kataifi, pressing firmly.
5. Bake at 180°C until the top is deep golden, about 30–40 minutes.
6. Pour the warm syrup evenly over the hot knafeh and let it soak for a few minutes.
7. Invert onto a serving plate, sprinkle with pistachios, and serve warm.