A stretch of savory cheese nestled within layers of crispy, golden shredded phyllo dough, drizzled with sweet simple syrup, the Authentic Palestinian Knafeh is a treat that never fails to tantalize your taste buds!

Palestinian Knafeh is a perfect choice for any occasion and makes a delightful sweet breakfast. In its authentic form, it features a top and bottom crust made with shredded phyllo or kataifi dough and a luscious cheese filling, combining akawi, Nabulsi, and mozzarella cheeses.

If these ingredients don’t scream traditional deliciousness, then nothing does! So, why wait? It’s time to try it for yourself.

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The Cheese Pull That Trumps All Others

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The Origin of Knafeh

Palestinian Knafeh, also known as Knafeh Nabulsiyeh, is believed to have originated in the city of Nablus, Palestine, sometime between the 10th and 15th centuries.

While some argue it may have come from Egypt, Nablus holds the Guinness World Record for the largest Knafeh, with an impressive 74 meters long and 1.05 meters wide.

Today, Knafeh Nabulsiyeh is still one of the most popular and beloved knafeh recipes, symbolizing cultural pride and culinary excellence.

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That Color!

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Knafeh’s Cultural Significance

Knafeh is a beloved staple across the Middle East, especially in the Levant and Egypt. It’s also enjoyed in parts of the Balkans, though variations differ from the authentic Palestinian recipe.

Besides being a popular breakfast choice, Knafeh is often served as a pleasing Middle Eastern dessert at special events like weddings, graduations, and Eid celebrations. It is especially popular during the holy month of Ramadan, served as a suhoor or dessert after iftar.

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I have a distant but very impactful memory of standing outside a small knafeh shop in Amman. My mom would take me with her to have this incredible-tasting knafeh as we stood outside because it was too small to have seating inside. My love for knafeh started at the door of that tiny shop so many years ago.

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There Will Be Plenty to Go Around

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Palestinian Knafeh Ingredients

Shredded Knafeh Dough (Shredded Phyllo Dough or Kataifi Dough): This thin, shredded pastry is the star of Knafeh, giving the dessert its unique texture.

Unsalted Butter: It is used to coat the dough, adding richness and helping it achieve a golden brown hue. Its neutral flavor ensures the sweet and cheesy elements shine.

Ghee: It enhances the dough’s crispiness. It’s a staple in Middle Eastern cuisine because it gives flaky textures and adds a delicate depth of flavor.

Powdered Coloring for Dough: It gives the knafeh dough a vibrant orange or golden hue.

Nabulsi Cheese: It is somewhat salty and has a chewy texture. It’s often desalted before usage, creating the perfect balance of savory and creamy in the dessert.

Shredded Mozzarella: Mozzarella’s mild flavor and melting feature makes it an excellent complement to traditional Middle Eastern cheeses, ensuring a stretchy and gooey texture.

Akawi Cheese: Another Middle Eastern staple, Akawi is creamy and slightly salty. It’s desalted to prevent overpowering the dessert’s delicate sweetness.

Fresh Mozzarella: Added as a final layer to the cheese mixture, fresh mozzarella cheese adds a rich creaminess and melt-in-your-mouth quality, making every bite indulgent.

Scroll for the entire recipe details and instructions.

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How to Make Authentic Palestinian Knafeh

First of all, start by shredding the knafeh dough. You can use the food processor like I did to make this process easier. The dough should be in short strands, not powder-like.

Then, transfer the shredded dough to a large bowl and add the iconic orange powder coloring.

Next, add the melted butter and ghee to the dough and mix them with your hands. Make sure to rub them into the strands so they are well-coated with the butter and ghee. Set them aside.

After that, spread the melted ghee with food coloring into the baking pan evenly.

Then, take about ¾ of the dough and spread it evenly across the pan. With the palms of your hands, press down firmly to ensure the dough sticks to the pan.

Now, shred your fresh mozzarella smaller and cut the akawi and Nabulsi cheese into smaller pieces.

After that, add the akawi and Nabulsi cheese into the pan over the dough, with the shredded mozzarella sandwiched between them.

Now, add the layer of fresh mozzarella on top as the file layer in the center of the knafeh.

Then, top with the remaining knafeh dough evenly over the cheese layer across the pan.

Next, cover with aluminum foil and bake at 450°F for 20 minutes, or until cheese bubbles.

Now, remove it from the oven, and run a knife along the edges to loosen the knafeh. Flip it into a larger or same size pan.

Then, return it to the oven for about 5 minutes.

Finally, serve in individual pieces topped with simple syrup (Qater) and garnished with crushed pistachios.

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Substitutions

Dough Substitute: If shredded dough isn’t available, use whole phyllo sheets layered with butter or ghee for a crispy top and bottom.

Natural Food Coloring: If you do not have an artificial powdered color, you can substitute it with either liquid or natural food coloring. Keep in mind that this step is optional; you can choose to omit it.

Cheese Substitutes: Use Panela cheese, sweet cheese, or baladi cheese (such as Arz brand) as alternatives to Nabulsi cheese for a similar authentic flavor. For a milder and creamier option, ricotta cheese can replace akawi or Nabulsi. It doesn’t require desalting and blends seamlessly with mozzarella.

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Top Tips

Soak the Cheese Properly: If your cheese is stored in water brine, soak it in fresh water for at least 6 hours. Make sure to change the water hourly. Otherwise, it’ll be too salty.

Use High-Quality Ingredients: Opt for fresh cheese, good-quality butter or ghee, and authentic phyllo dough to achieve the best flavor and texture.

Quick Dough Prep: Use a food processor to shred the phyllo or kataifi dough quickly and evenly.

Grease the Pan Thoroughly: Coat your baking dish generously with ghee to ensure the knafeh doesn’t stick and to create a beautiful golden crust.

Press the Dough Firmly: When layering the dough, press it down firmly to create a firm base and ensure even baking for best results.

Prepare the Syrup Early: Prepare the simple syrup in advance to allow it to cool before drizzling over the knafeh.

Rest Before Serving: Allow the knafeh to rest for 5 minutes once finished to let the layers set before cutting.

Serve Warm: Serve your knafeh warm to enjoy a mouthwatering cheese pull that will impress your family and guests.

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Storage Tips

Storing: Knafeh tastes so much better when enjoyed fresh. However, if you have leftover knafeh, place it in an airtight container or wrap it tightly with plastic wrap. Store it in the fridge for up to 3 days.

Reheating: Reheat knafeh in the preheated oven at 350°F for 10-15 minutes. This helps to restore its crispy texture while keeping the cheese soft and melty. You can also reheat it in a microwave.

Freezing: For longer storage, wrap knafeh tightly in plastic wrap and aluminum foil, or store it in a freezer-safe container. It can be frozen for up to 3 months. When ready to serve, thaw it in the refrigerator overnight, then reheat it in the oven at 350°F for 10-15 minutes.

For the best results, freeze the knafeh before baking. Assemble the dish as instructed, then freeze unbaked knafeh for up to 3 months. Thaw overnight in the fridge before baking to enjoy fresh, warm knafeh with its perfect texture.

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Save This Recipe!

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Frequently Asked Questions

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Make It for the Holidays

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Must-Try Desserts:

Layali Lubnan (Lebanese Nights Dessert)

Aish El Saraya Dessert

Middle Eastern Rice Pudding (Riz Bi Haleeb)

Palestinian Sesame Tea Cookies

Hilbeh | Fenugreek Cake

Sahlab Dessert Recipe

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If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.

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