Authentic Palestinian Knafeh

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

Also known as Knafeh Nabulsiyeh, Palestinian Knafeh is a delightful dessert option, perfect for any occasion, even as a sweet breakfast treat. In its authentic form, it has a top and bottom crust made with shredded phyllo or kataifi dough. Its center is filled with a combination of ackawi, Nabulsi, and mozzarella cheese.

If those ingredients do not scream traditionally delicious, then nothing does! So, what are you waiting for? Give it a try!

The Cheese Pull That Trumps All Others

Why Knafeh Nabulsiyeh?

Knafeh is believed to be originated from Nablus, a city in Palestine between the 10th and 15th centuries. However, other sources argue that it came from Egypt. Nonetheless, Nablus currently holds the Guinness World Record for the largest Knafeh which was 74 meters long and 1.05 meters wide. Knafeh Nabulsiyeh is still one of the most popular and beloved of the different knafeh recipes.

That Color!

The Significance of Knafeh Across the Middle East

Knafeh is a staple in the Middle East, especially in the Levant and Egypt. It is also enjoyed in Balkan countries, though it’s a little bit different from the authentic, Palestinian recipe.

Besides being a great breakfast choice, Knafeh is also served as a dessert and on special occasions such as weddings, graduations, and eid. It is a must during the holy month of Ramadan as a suhoor or even as a dessert after iftar.

There Will Be Plenty to Go Around

Ingredients for Authentic Palestinian Knafeh

Dough

Shredded knafeh dough (shredded phyllo dough or ktaifi dough)

Unsalted butter

Ghee

Powdered color for shredded dough

Cheese Mixture

Nabulsi cheese (without black cheese)

Shredded mozzarella

Ackawi cheese

Fresh mozzarella

Scroll for the entire recipe details and instructions.

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 bowl and add the iconic orange powder coloring.

Next, pour the ghee and butter and mix them into the dough 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 ghee and food coloring into the pan evenly.

Then, take about ¾ of the knafeh 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 up the ackawi and Nabulsi cheese into smaller pieces.

After that, add the ackawi 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 Qater (simple syrup) and garnished with crushed pistachios.

Substitutions

Shredded Knafeh Dough: You can find kataifi dough in all Middle Eastern markets, typically in the frozen section. But, if it is not available, do not worry, since you can substitute it with shredded phyllo dough.

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

Panela Cheese: Instead of Nabulsi cheese, you can opt for Panela cheese in this authentic knafeh recipe.

Tips for the Best Authentic Palestinian Knafeh

If your cheese comes in a tub of water brine, it needs to be soaked in water for a minimum of 6 hours, with water being changed every hour. Otherwise, it’ll be too salty.

You can substitute Panela cheese for Nabulsi cheese or you can use sweet cheese as well if you like. If you have baladi cheese (like Arz brand) it can be used instead of Nabulsi as well.

Keep an eye on it while it’s baking so as to not brown or burn the cheese.

Prepare the simple syrup in advance to allow it to cool before serving.

Break up the phyllo or kataifi dough in a food processor to save time.

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

Storage Tips

Storing: Authentic knafeh tastes so much better when enjoyed fresh. However, knafeh leftovers can be stored in an airtight container in the fridge. When stored properly, it can last for up to 4 days.

Freezing: It is possible to freeze knafeh, but you must consider tightly wrapping it to maintain its freshness. When stored well, it can stay frozen for up to 3 months in the freezer.

Reheating: You can simply reheat knafeh in two different ways: either through a microwave or an oven. If you choose the oven method, you must consider preheating it to 175℃ for about 5 to 10 minutes.

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Frequently Asked Questions

Make It for the Holidays

Must-Try Desserts:

Knafeh Cheesecake

Easy No Bake Knafeh Cups

Layali Lubnan (Lebanese Nights Dessert)

Aish El Saraya Dessert

Halawat el Jibn (Sweet Cheese Rolls)

Middle Eastern Rice Pudding (Riz Bi Haleeb)

Palestinian Sesame Tea Cookies

Hilbeh | Fenugreek Cake

Sahlab Dessert Recipe

Rich White Hot Chocolate Recipe

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.

Authentic Palestinian Knafeh

Fatimah

A delightful and authentic Middle Eastern treat, featuring a cheesy center sandwiched between layers of golden, crunchy knafeh dough, all topped with a fragrant drizzle of simple syrup. Go ahead, give it a try, and you will thank me later!

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Breakfast, Dessert

Cuisine Middle Eastern, Palestinian

Servings 10

Calories 527 kcal

Ingredients

  

1x2x3x

Dough

• 1¼ pounds shredded knafeh dough (shredded phyllo dough or kataifi dough) (about 1 ¼ packages)
• 1 stick unsalted butter
• ⅓ cup ghee
• ½ tablespoon powdered color for shredded dough

For the Pan

• 1½ tablespoons ghee
• 1½ teaspoons coloring powder

Cheese Mixture

• 1½ pounds Nabulsi cheese (without black seeds)
• 1 cup shredded mozzarella
• 1 pound ackawi cheese
• 16 ounces fresh mozzarella

Instructions

 

• 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.
• Transfer the shredded dough to a bowl and add the iconic orange powder coloring.
• Pour the ghee and butter and mix them into the dough with your hands. Make sure to rub them into the strands so they are well-coated with the butter and ghee. Set them aside.
• Spread the ghee and food coloring into the pan evenly.
• Take about ¾ of the knafeh 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.
• Shred your fresh mozzarella smaller and cut up the ackawi and Nabulsi cheese into smaller pieces.
• Add the ackawi and Nabulsi cheese into the pan over the dough, with the shredded mozzarella sandwiched between them.
• Add the layer of fresh mozzarella on top as the file layer in the center of the knafeh.
• Top with the remaining knafeh dough evenly over the cheese layer across the pan.
• Cover with aluminum foil and bake 450 F for 20 minutes, or until cheese bubbles.
• Remove it from the oven, run a knife along the edges to loosen the knafeh. Flip it into a larger or same size pan.
• Return it into the oven for about 5 minutes.
• Serve in individual pieces topped with ater (simple syrup) and garnished with crushed pistachios.

Video

https://www.instagram.com/reel/CmjyZPPun2s/?igshid=MDM4ZDc5MmU=

Notes

1. If your cheese comes in a tub of water brine, it needs to be soaked in water for a minimum of 6 hours, with water being changed every hour. Otherwise, it’ll be too salty.

2. You can substitute Panela cheese for Nabulsi cheese.

3. You can add sweet cheese as well if you like.

4. If you have baladi cheese (like Arz brand) it can be used instead of Nabulsi as well.

Nutrition

Calories: 527kcalCarbohydrates: 1gProtein: 24gFat: 48gSaturated Fat: 32gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 147mgSodium: 1263mgPotassium: 46mgSugar: 1gVitamin A: 1345IUCalcium: 629mgIron: 1mg

Keyword cheese mix, knafeh, Palestinian, phyllo dough

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