Golden Knafeh Nabulsi a Crispy Cheesy Delight
Golden Knafeh Nabulsi: A Crispy, Cheesy Delight
Fancy a bit of crispy cheese dessert that's not your average cheesecake? Ever tried something utterly divine that mixes sweet and savory? Let's dive into making Knafeh Nabulsi recipe , a star among delicacy food desserts .
It’s proper lush.
What’s the Crack with Knafeh?
This Palestinian dessert has history. Knafeh Nabulsi comes from the Middle East, a treasured gem within Middle Eastern desserts . It's not too hard, just takes a bit of love.
Budget an hour to make this Arabic sweets for 8 people.
Why You'll Flip for This Recipe
Honestly, this syrup soaked desserts is next level. The combo of the gooey cheese and the crispy Kataifi pastry is sublime.
Its also a great source of protein. Perfect for impressing your nan or just a posh after dinner treat. Seriously, what makes this special is how it combines textures.
The Dream Team: Your Knafeh Ingredients
Time to gather your bits! You'll need the cheese, the pastry, the syrup ingredients, and pistachios for garnish. If you can't find Nabulsi cheese substitute mozzarella and ricotta can do the trick.
Now, let's get started.
Ingredients & Equipment
Alright, let's talk ingredients! Honestly, the better the ingredients, the better your delicacy food desserts will be. This Knafeh Nabulsi recipe is a belter, but quality is key.
Think "fresh is best" for that authentic taste. It’s one of the most special Arabic sweets from the Middle Eastern desserts category.
The Cheese Factor
First up, the cheese pastry heart of our Palestinian dessert .
- Nabulsi Cheese: You'll need 1 lb (454g) . Now, this is important. Ideally, get the unsalted variety. If you only find salted, no worries! Just soak it in 2 cups (473ml) of cold water. Change the water every half hour for at least 2 hours . I once skipped this step. Big mistake! Salty overload. Taste it after a while to see if it has enough salt for you, and it will become a delicious crispy cheese dessert ! Mix the cheese with 2 tablespoons (30ml) of heavy cream, 1/4 cup (50g) of sugar, and 1 tablespoon (7.5g) of cornstarch. If Nabulsi is off the cards, try a Nabulsi cheese substitute like a mix of mozzarella and ricotta.
Kataifi Magic and that Syrup
Let's tackle the Kataifi pastry . We need 1 lb (454g) , thawed if it’s been hiding in the freezer. Then, 1 cup (227g) of melted butter.
Don't skip the butter! It makes it deliciously crispy . Two tablespoons ( 30 ml ) of orange blossom water and 1/4 cup (60 ml) orange food colouring are also key.
And let's not forget the Syrup soaked desserts .
- Syrup Time: Get 2 cups (400g) of sugar, 1 cup (237ml) of water, 1 tablespoon (15ml) of lemon juice, and 1 tablespoon (15ml) each of rose and orange blossom water.
Seasoning Notes
Forget subtle. We're after punchy flavours! Orange blossom and rose water are non-negotiable. They make this dessert with pistachios something special.
No orange blossom water, you can easily replace it with Vanilla Extract! It has a great flavour and it will fit in the recipe like a glove!
The Kit You'll Need
Keep it simple. You'll need:
- A 9 inch (23 cm) round baking pan (metal is best for crispy edges).
- A food processor (optional, to chop the kataifi).
- Standard bowls and a saucepan.
- A pastry brush.
Golden Knafeh Nabulsi: A Crispy, Cheesy Delight
Fancy a delicacy food desserts that’ll knock your socks off? Something a bit different from your usual Victoria sponge? Then let's bake Knafeh Nabulsi , the famous Palestinian dessert .
This Middle Eastern desserts sensation is a crispy cheese dessert swimming in sweet syrup! Honestly, it's proper lush.
Prep Like a Pro for Knafeh
- Essential mise en place: Get your Nabulsi cheese soaking, kataifi thawed, and syrup ingredients measured. Prep is key, innit?
- Time saving organization tips: Melt the butter while the cheese soaks. Batch tasks are the future, you know?
- Safety reminders: Watch those melted butter splatters! Ouch!
Banging step-by-step for Knafeh
- Soak the Nabulsi cheese for at least 2 hours , changing the water often. Get rid of that salt!
- Mix the crumbled cheese with cream, sugar, and cornstarch. That's the cheesy dream team!
- Toss the kataifi with melted butter and orange blossom water. Don't be shy with the butter!
- Press half the kataifi into your baking pan. Then add the cheese mix. Top with the rest of the pastry.
- Bake at 350° F ( 175° C) for 35- 40 minutes . Golden is the goal.
- Simmer sugar and water for the syrup. Then add lemon, rose, and orange blossom waters.
- Pour the hot syrup over the hot knafeh. Let it soak, my friend.
- Garnish with pistachios and serve warm. Sorted!
Pro Secrets for Knafeh Nabulsi Success
- Don't overbake! Keep an eye on the colour. Dark brown is a no-no.
- Pouring the syrup on right away means a soggier better Syrup soaked desserts .
- Avoid salty cheese. It'll ruin your Arabic sweets . Use a Nabulsi cheese substitute if needed, like a mix of mozzarella and ricotta!
Knafeh Nabulsi recipe is more than just a cheese pastry , it's an experience. It's the perfect dessert with pistachios.
Now, go on, give it a go! You'll absolutely love Knafeh Nabulsi a Kataifi pastry dish.
Recipe Notes: Nailing Your Knafeh!
Honestly, this Golden Knafeh Nabulsi recipe might seem a bit daunting. But trust me, it's well worth the effort! Let's break down some key bits to make sure yours turns out as good as you'd get in the best Lebanese delicacy food desserts spot in town.
Serving Suggestions: Show It Off!
Right, so you've baked this masterpiece. How do you make it look like it belongs on the cover of "Good Food"?
First, presentation is key! Slice it carefully, showing off that crispy cheese dessert layering. A sprinkle of extra dessert with pistachios adds a touch of elegance.
For a proper Middle Eastern desserts experience, serve it warm. You know, like it just came out of the oven.
A small jug of extra syrup on the side lets people adjust the sweetness to their liking.
Pair it with some strong Arabic coffee. The bitterness cuts through the richness. Or, if you're feeling fancy, a scoop of vanilla ice cream is amazing.
Fresh fruit also balances out the syrup soaked desserts .
Storage Tips: If There's Any Left!
Let's be real. Knafeh rarely survives long. But if you manage to resist temptation, here are some tips. Pop it in the fridge, well covered. It'll last for a couple of days.
Freezing isn't ideal. The kataifi pastry can lose some of its crispness. But if you must, wrap it tightly. Thaw it completely before reheating.
To reheat, a low oven ( 300° F or 150° C ) works best. It helps restore the cheese pastry without drying it out too much.
A quick zap in the microwave is okay in a pinch, but it can make the pastry a bit soggy.
Variations: Making It Your Own
Fancy tweaking the recipe? Go for it!
For a dietary spin, vegan butter and vegan Nabulsi cheese substitute can be a swap!. You can find gluten-free kataifi substitutes online.
Seasonally, you could switch out the pistachios for walnuts in autumn. Or add a touch of orange zest in winter.
Flavours can be swapped to add a bit of seasonal twist. You know?
Nutrition Basics: A Treat for the Soul (and Body?)
Let's be honest, Arabic sweets like Knafeh are a treat. Not exactly a health food, but hear me out.
It contains a good source of calcium from the cheese. A bit of energy from the sugar. And it's amazing for the soul.
It helps you get a taste of Palestinian dessert tradition. A little bit of what you fancy does you good, right? Portion control is key here.
So there you have it! Don't be afraid to experiment. Get in the kitchen, have some fun, and create your very own Golden Knafeh masterpiece!
Frequently Asked Questions
I can't find Nabulsi cheese! Is there a good substitute I can use without it being a complete "naff" experience?
Finding Nabulsi cheese can be tricky. If your local cheese shop is playing hard to get, a good substitute is a mix of mozzarella and ricotta. Use roughly equal parts and make sure to drain the ricotta well.
Just be mindful of the salt content Nabulsi is traditionally less salty, so you might need to adjust accordingly. You don't want it tasting like you've dumped the whole ocean in!
Help! My kataifi pastry is all stuck together. How do I make it easier to work with so I can master these delicacy food desserts?
Ah, the dreaded kataifi clumps! The best trick is to thaw it properly, if frozen. Then, gently tease the strands apart with your fingers. If it's still clumpy, a quick pulse in a food processor can help break it up without turning it to dust.
Mixing it with the melted butter and orange blossom water will also help loosen it and make it easier to spread evenly, ensuring a lovely crispy finish.
My Knafeh is soggy! What did I do wrong, and how can I avoid a soggy bottom next time?
A soggy bottom is a baker's worst nightmare, isn't it? A few things could be the culprit. Firstly, make sure you're pouring hot syrup over hot knafeh this helps the syrup absorb quickly without making the pastry waterlogged. Also, don't over saturate it; use just enough syrup to moisten the top layer.
Finally, ensure the kataifi is properly coated in butter before baking, and don't let it sit for too long after adding the syrup.
Can I make Knafeh Nabulsi ahead of time, or does it need to be served straight away?
Knafeh is definitely best served warm, straight from the oven, when the cheese is gooey and the pastry is at its crispiest. However, you can prep some elements in advance. You can make the syrup a day or two ahead and store it in the fridge.
Also, the cheese filling can be prepared in advance and stored in the refrigerator until ready to use. Just assemble and bake right before serving for the ultimate experience.
How can I store leftover Knafeh Nabulsi? And will it still be any good the next day?
While fresh is best, you can store leftover Knafeh in an airtight container in the refrigerator for up to 2-3 days. However, the kataifi will lose some of its crispness. To revive it a bit, you can gently reheat it in a low oven (around 300°F or 150°C) for a few minutes.
It won't be quite as good as fresh, but still a tasty treat.
I'm trying to watch my waistline, but these delicacy food desserts sound amazing! Any tips for making a slightly healthier version?
Absolutely! You can make a few tweaks to lighten things up without sacrificing too much flavour. Consider using a reduced fat cheese option, or slightly less butter. You could also cut back on the sugar in the syrup, perhaps substituting some with a natural sweetener like honey or agave (though this will affect the flavour profile).
Portion control is key too a smaller slice will still satisfy your sweet tooth!
Golden Knafeh Nabulsi A Crispy Cheesy Delight
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 |
|---|---|
| Fat | 35g |
| Fiber | 0g |
