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Knafeh | Nabulsi Knafeh

Nabulsi Knafeh
  • Yield : big dish
  • Servings : 8
  • Prep Time : 15 m
  • Cook Time : 15 m
  • Ready In : 30 m


  • • 2 cups of akkawi cheese
  • • 1/2 a cup of hot ghee
  • • 1/2 a teaspoon of red color (authorized artificial colors)
  • • 1/2 a kg of fresh knafeh
  • • 1 1/2 a cup of syrup.
  • • Grinded pistachio for decoration.


Step 1

• Grate akkawi cheese, and put it in a lukewarm water for 30 minutes to get rid of excess salt, then filter cheese well with pressure to get rid of excess water.

Step 2

• Divide hot ghee into 3 equal parts.

Step 3

• Mix the red color with the first part of ghee, and flip well until it becomes well melted.

Step 4

• Put knafeh in a deep plate, and separate knafeh locks.

Step 5

• Sprinkle the mix of red ghee on knafeh, and scrub well until it becomes homogeneous.

Step 6

• Put the second part of ghee in a circular tray on a backburner, then spread knafeh so the bottom of the tray is covered with pressing on it until it becomes solid (1cm thickness).

Step 7

• Add the remaining amount of ghee on the surface of knafeh and its sides.

Step 8

• Leave knafeh tray on a medium heat (consider stirring the tray on heat) for 10 minutes until it becomes solid and roasted.

Step 9

• Spread cheese on knafeh equally so it covers knafeh (with considering avoiding cheese from the tray sides to avoid burning).

Step 10

• Cover the tray with a smaller tray a little until the cheese liquefies.

Step 11

• Turn the tray so the tray is used as a cover which includes cheese covered with knafeh.

Step 12

• Irrigate it with a little of lukewarm syrup, and decorate it with grinded pistachio.

Step 13

• Cut it and serve it warm, and add a little of syrup as desired.


By AleppoFood team

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