Knafeh Nabulsieh with Mozzarella and Orange Blossom Syrup

Name: Knafeh Nabulsieh with Mozzarella and Orange Blossom Syrup
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Palestinian
Ingredients: 1½ cups (300 g) granulated sugar; 1 cup (240 ml) water; 1 tbsp (15 ml) fresh lemon juice; 1½ tbsp (22 ml) orange blossom water, added off the heat; 1 lb (454 g) kataifi (shredded phyllo dough), thawed, at room temperature; ¾ cup (170 g) unsalted butter, melted and slightly cooled; 2 tbsp (28 g) ghee or extra melted butter, melted, for greasing the pan; 10 oz (285 g) Nabulsi cheese, desalted by soaking, drained, patted dry and coarsely grated; 10 oz (285 g) low-moisture whole-milk mozzarella, coarsely grated; ½ tsp (1 g) orange food coloring or ½ tsp ground turmeric mixed into the butter, ground turmeric, whisked into the melted butter (optional); 3 tbsp (25 g) raw unsalted pistachios, finely ground or chopped

From the MyKitchenBank Kitchen

A golden, crisp shredded-pastry shell hugging a molten, stretchy layer of Nabulsi and mozzarella cheeses, finished with a fragrant orange blossom syrup. Baked in a round pan and flipped like a cake, it is served hot, gooey and gloriously sweet.

Prep: 40 min
Cook: 40 min
Wait: 8 hr 10 min
Total: 9 hr 30 min
Makes: 1 round 10-inch (25 cm) knafeh (10 wedges)

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Ingredients

10 servings

For the orange blossom syrup
1½ cups (300 g) granulated sugar
1 cup (240 ml) water
1 tbsp (15 ml) fresh lemon juice
1½ tbsp (22 ml) orange blossom water, added off the heat
For the knafeh
1 lb (454 g) kataifi (shredded phyllo dough), thawed, at room temperature
¾ cup (170 g) unsalted butter, melted and slightly cooled
2 tbsp (28 g) ghee or extra melted butter, melted, for greasing the pan
10 oz (285 g) Nabulsi cheese, desalted by soaking, drained, patted dry and coarsely grated
10 oz (285 g) low-moisture whole-milk mozzarella, coarsely grated
½ tsp (1 g) orange food coloring or ½ tsp ground turmeric mixed into the butter, ground turmeric, whisked into the melted butter (optional)
To finish
3 tbsp (25 g) raw unsalted pistachios, finely ground or chopped

Equipment (8)

10-inch (25 cm) round cake pan or tart pan, at least 2 inches (5 cm) deep
Small saucepan for syrup
Large mixing bowl
Food processor (optional, for chopping kataifi)
Box grater
Rimmed serving platter or large plate, at least 11 inches (28 cm) wide
Pastry brush
Oven mitts

Steps

Before you start

Desalt the Nabulsi cheese: soak it in cold water for 8 hours or overnight, changing the water 2–3 times. Taste a piece; it should be only mildly salty.
Thaw frozen kataifi in the fridge overnight, then bring to room temperature before using so the strands separate easily.
Make the syrup first so it is fully cool when the hot knafeh comes out of the oven.
Plan to serve immediately after flipping: the cheese is at its best stretchy and hot.

1
Desalt the cheese
- Cut the Nabulsi cheese into 1-inch (2.5 cm) chunks and submerge in a large bowl of cold water.
- Soak 8 hours or overnight in the fridge, changing the water 2–3 times.
- Taste a small piece; it should be pleasantly mild, not salty.
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Ready when: A small piece tastes only lightly salty
Tip: Too salty after soaking? Soak 1–2 more hours in fresh water.
2
Make the syrup
- Combine sugar, water and lemon juice in a small saucepan over medium heat and stir until the sugar dissolves.
- Bring to a boil, reduce to low and simmer 8 minutes without stirring.
- Remove from heat, stir in the orange blossom water, and let cool completely.
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Ready when: Syrup lightly coats the back of a spoon
Tip: Cool syrup on hot knafeh gives the best crisp texture.
3
Prep the panOven 375°F / 190°C
- Position a rack in the center of the oven and heat to 375°F (190°C).
- Brush the bottom and sides of the 10-inch (25 cm) pan generously with the 2 tablespoons melted ghee.
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Ready when: Pan is evenly glossy with no dry patches
4
Butter the kataifi
- Pull the kataifi apart into a large bowl, fluffing the strands.
- Snip or pulse in a food processor into pieces about ½ inch (1 cm) long.
- Whisk the turmeric, if using, into the melted butter, then pour over the kataifi.
- Rub with your fingers for 2–3 minutes until every strand is coated and no dry pockets remain.
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Ready when: Strands look glossy, evenly golden-yellow and feel slick
Tip: Do not skimp on the butter; it is what crisps and colors the crust.
5
Press the base
- Spread just over half of the kataifi (about 2/3 if you want a thicker crust) into the pan and press down very firmly with the bottom of a flat glass or your palms, packing it into a compact layer that climbs about 1 inch (2.5 cm) up the sides.
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Ready when: Base is dense, level, and holds together when pressed
Tip: A loosely packed base falls apart when flipped.
6
Add the cheese
- Toss the grated Nabulsi and mozzarella together and scatter in an even layer over the base, leaving a ½-inch (1 cm) border at the edge so the cheese does not leak out.
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Ready when: Cheese forms an even layer about ¾ inch (2 cm) thick
Tip: Pat Nabulsi dry first; extra water makes the base soggy.
7
Top and seal
- Sprinkle the remaining kataifi over the cheese, covering it completely, and press down firmly and evenly so the top layer is compact and seals against the base.
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Ready when: No cheese is visible and the surface is flat
8
Bake until goldenOven 375°F / 190°C
- Bake at 375°F (190°C) for 35–40 minutes, until the top is deep golden brown and crisp and the edges pull slightly from the pan.
- Rest 3 minutes out of the oven.
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Ready when: Deep golden top; edges sizzle and pull from the pan
Tip: If the top browns before 30 minutes, tent loosely with foil.
9
Flip and soak
- Run a knife around the edge.
- Set the serving platter upside down over the pan, and with oven mitts hold both firmly and flip in one confident motion.
- Lift off the pan.
- Immediately spoon about 1 cup (240 ml) of cooled syrup over the top, adding more to taste.
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Ready when: Crust is crisp and glistening, cheese visible and molten at the cut
Tip: Hot pan and steam: keep your face and forearms clear while flipping.
10
Garnish and serve
- Scatter the ground pistachios over the top, cut into 10 wedges and serve at once while the cheese is stretchy.
- Pass extra syrup at the table.
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Ready when: Cheese stretches in long strands when a wedge is lifted
Tip: Use a sharp serrated knife and a sawing motion to cut through the crust.

Good to know

Tips

Pack the kataifi firmly; compact layers keep the knafeh together when flipped.
Keep the cheese away from the pan edge so it does not glue the crust to the pan.
Syrup should be cool and the knafeh hot for maximum crispness.
Mozzarella must be low-moisture block, not fresh, to avoid a watery filling.

Make ahead

"Assemble the unbaked knafeh in the pan, cover tightly and refrigerate up to 24 hours; bake straight from the fridge, adding 5 minutes. The syrup keeps up to 2 weeks in the fridge. Desalt the cheese a day ahead."

Storage & reheating

"Best eaten the day it is made. Leftovers keep covered in the fridge up to 3 days; the crust softens. Reheat wedges in a 350°F (175°C) oven for 10–12 minutes until the cheese is hot and the top crisps. Unbaked assembled knafeh can be frozen up to 1 month; bake from frozen at 375°F (190°C) for about 50 minutes."

Substitutions

Nabulsi cheese → Akkawi cheese (desalted) or extra mozzarella with a pinch of salt. Akkawi is the closest match; with all mozzarella the flavor is milder.
orange blossom water → Rose water. Use 1 tablespoon; it is stronger and more floral.
kataifi (shredded phyllo dough) → Fine semolina-style knafeh (khishneh) dough. Use the same weight and butter amount.
ghee or extra melted butter → Clarified butter or neutral oil. Either prevents sticking.