Best Palestinian Knafeh (Kunafa) Recipe

Kunafa, also known as Kunafia, is a very popular Middle Eastern dessert. It is made with layers of dough, delicious cheese, and sweet syrup. Kunafa originated in the Palestinian city of Nablus, where it was prepared with Nabulsi cheese, which gives it a special flavor. Earlier Palestinian Knafeh was cooked on the stove in special plates, but nowadays it can be easily made in the oven.

Ingredients for Authentic Palestinian Knafeh

• Kunafa dough (katafi do)

This is a special dough that looks like thin noodles. It makes the kunafa crispy. Break it into small pieces before using. You can find this dough in the freezer section of Middle Eastern or South Asian food stores.

 If you can’t find it: You can also make kunafa (naamiya) made from semolina.

• Ghee

Ghee adds aroma and flavor to the kunafa dough. You can buy ghee from the market or you can also make ghee from melted butter.

• Cheese

Cheese is the most special part of kunafa. Usually sweet cheeses such as Nabulsi or Akkawi are used, but if these are not available, you can use:

• Mozzarella cheese: Full-fat mozzarella is best. Pat it dry with paper towels before using.
• Ricotta cheese: Another good alternative that is soft and creamy.
• Queso fresco: If it is salty, soak it in water for a few hours to remove the salt.
• Sweet syrup

This syrup is poured over the kanafa. To make it, heat the sugar and water together, add a little lemon juice, and flavor with rose or orange extract.

• Food coloring (optional)

Coloring is added to the flour to give the kanafa an orange color, but it is not necessary. You can also make kanafa without coloring.

• Pistachios

Chopped pistachios are used to decorate kanafa. If you want them to be a beautiful green, boil them in water for 30 seconds, peel them, and chop them finely.

How to Make Knafeh Nabulsiyeh

Step-by-step instructions:

Prepare the cheese.

• If you are using salty sweet cheese (like Queso Fresco), soak it in water for at least 2 hours.
• Cut the cheese into ¼-inch slices along with the fresh mozzarella.
• Place the shredded cheese in a single layer between paper towels.
• Place a weight on top (such as a cutting board) so the paper towels can absorb the excess moisture.

Prepare the kataifi.

• Remove the kataifi from the freezer.
• Using your hands, a knife, or a food processor, chop the kataifi into 1- to 3-inch strips.
• Place the chopped kataifi in a large bowl.
• Mix with hands to coat all edges well with ghee.

Assemble the layers.

• This recipe makes a large amount of kanafa. You can use a 9-inch and 6-inch pan, or any large baking pan of your choice.
• The height of the kanafa should be less than 1 inch so that it cooks well.

• First brush the pan in which you are going to make the kanafa with ghee or butter.
• Pour ¾ of the cut katafi dough into the pan and press it firmly. You can use the back of a measuring cup.
• Push the edges up a little so that the cheese does not touch the pan directly.
• The more you press, the crispier the kanafa will be.

• Crumble the sweet cheese and cut the mozzarella into small pieces.
• First add the sweet cheese layer and place the mozzarella layer on top of it.
• Press the cheese firmly as well.

• Cover the cheese with the remaining katafi dough and press it well again.

Bake and prepare the syrup.

• Preheat the oven to 450°F.
• Place the kunafa in the oven and bake for 20-25 minutes until golden and crisp on the edges and bottom.
• When the kunafa is ready, it can be easily removed from the sides of the pan.
• Combine sugar, water, and rose water in a saucepan.
• Keep this mixture to boil.
• Cook for just 1-2 minutes until the sugar is completely dissolved.
• Remove the syrup from the stove and let it cool.

Soak, decorate, and serve.

• When the kunafa is cooked, carefully remove it to a serving plate.
• After that, soak the kunafa well in the syrup.
• Use a large spoon to slowly and evenly pour the syrup.
• Wet the kunafah so that the syrup does not spread everywhere, but is absorbed well.
• Garnish the kunafa with chopped pistachios.
• Then slice it and serve.
• Kunafa is best eaten hot or lukewarm so that the cheese is well melted.

Equipment

Baking pan: Use 9-inch (half bag) or 18-inch (full bag).

Food processor: Use a food processor or a knife to chop the kataifi dough.

Large bowl: Mix the butter and cheese in a large bowl.

Saucepan: Use a saucepan to make sugar syrup.

Tips for Perfecting Knafeh

• If you are not comfortable flipping the nafe after baking, you can simply put a thin layer on the bottom of the tray and a thick layer on top of the cheese.
• Knafeh is served hot. If you’ve made the sugar syrup ahead of time, you can heat it in a casserole on the stove or in a glass jar in the microwave.
• You can shape the dough as you like. You can keep it soft, smooth or medium.