Wasfetna

Nablus Kunafa

Golden-brown vermicelli on top of stretchy cheese, drizzled with syrup and crowned with pistachios — the undisputed queen of desserts.

Vegetarian

Nablus Kunafa
Cooking time
1 hr
Hands-on time
35 min
Free time
25 min
Difficulty
Medium
Cuisine
Levantine
Calories
650
Contains
Nuts, Gluten, Dairy

From Nablus came knafeh to capture the hearts of the entire region: a layer of vermicelli with ghee embracing a white cheese that stretches into strands with each piece. The moment the tray is turned upside down and the syrup is poured over it as it steams—that is the moment of celebration, whatever the day.

Before you start

  • When buyingSoak the akkawi in cold water for hours, changing the water until the saltiness is gone — salty cheese means a failed kunafa.

Ingredients

8people

Amounts follow the number of people

For the kunafa

For the syrup

When doubling the quantity, use two molds of the same size instead of one deep mold, and maintain an even thickness for cooking.

Shopping list

Equipment

  • Small pot for the syrup — The syrup is made first so it cools completely — hot syrup on hot kunafa gives soggy pastry.
  • Greased kunafa tray — Pressing the bottom two thirds firmly is what holds the disc together when you flip it.
  • Serving plate wider than the tray — The flip happens in one move; a smaller plate breaks the disc.

Method

  1. First, prepare the syrup: Boil the sugar and water for ten minutes with lemon and orange blossom water and let it cool.

    10 minYou can walk away
    You’ll know it’s ready when

    A light syrup consistency that coats the spoon — the golden rule: cold syrup on hot kunafa.

    Tip: Don't cut the resting time short; it is part of getting the final texture right.

  2. Rub the finely chopped kunafa dough with ghee (and coloring) until it is absorbed strand by strand.

    8 min
    You’ll know it’s ready when

    The vermicelli is shiny and uniform in color.

    Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.

  3. Spread two-thirds of the kunafa in a greased tray and press it down well, distribute the cheese, then cover with the rest and press down gently.

    5 min
    You’ll know it’s ready when

    The ingredients are spread in an even, tidy layer.

    Tip: Smooth the surface gently without applying excessive pressure so that the texture remains light.

  4. Bake at 200°, or cook over low heat on the stove, turning the tray.

    25 minYou can walk away
    You’ll know it’s ready when

    The bottom is a deep golden brown — lift an edge with a knife to check.

    Tip: Preheat the oven and monitor the color in the last few minutes.

  5. Turn it over onto a serving plate, drizzle it with cold syrup immediately, and garnish with pistachios — and eat it hot and stretchy.

    10 min
    You’ll know it’s ready when

    The top is golden and holds together, and the syrup has soaked through the whole kunafa.

    Tip: Pour the syrup on gradually and taste — too much drowns the kunafa and hides the taste of the cheese.

What this teaches

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