How to make Kunafa Nabulsi - Stretchy Cheese Dessert
How to make Kunafa Nabulsi - Stretchy Cheese Dessert is a medium Palestinian recipe that serves 8. 350 calories per serving. Recipe by Middle Eats on YouTube.
Prep: 50 min | Cook: 45 min | Total: 1 hr 50 min
Cost: $45.88 total, $5.74 per serving
Ingredients
- 400 g Fresh Buffalo Mozzarella (Dice into small cubes and pat dry with paper towels)
- 200 g Low‑Moisture Mozzarella Cheese (Buy a block and shred yourself for best texture)
- 300 g Katafi (Shredded Phyllo) Pastry (Cut into ~1 cm strands with kitchen scissors)
- 135 g Clarified Butter (Samna or Ghee) (Melt and set aside 1 tbsp for pan coating; use rest for pastry)
- 170 g Granulated Sugar (For simple syrup)
- 100 ml Water (For simple syrup)
- 0.5 tablespoon Lemon Juice (For simple syrup)
- 1 teaspoon Orange Blossom Water (For simple syrup)
- 2 tablespoons Ground Pistachios (For garnish; toast lightly before grinding)
- a few drops Orange Food Coloring (optional) (Add to clarified butter for traditional orange hue)
Instructions
Dry and Dice Fresh Mozzarella
Pat the fresh buffalo mozzarella with paper towels to remove surface moisture, then dice into small cubes about the size of a pea.
Time: PT5M
Drain Fresh Mozzarella
Place the diced mozzarella in a strainer and let it sit for a few minutes to drain any remaining liquid.
Time: PT5M
Shred Low‑Moisture Mozzarella
Using a box grater, shred the block of low‑moisture mozzarella into fine strands.
Time: PT5M
Prepare Katafi Pastry
Cut the frozen katafi strands into ~1 cm pieces using kitchen scissors. Separate any clumped strands.
Time: PT5M
Melt Clarified Butter
Melt 135 g clarified butter in the microwave or a small saucepan until fully liquid.
Time: PT2M
Coat Katafi with Butter
Pour the melted butter over the katafi pieces and rub between your palms until every strand is evenly coated and turns a golden hue.
Time: PT5M
Grease Pan and Layer Pastry
Brush the bottom and sides of a 10‑inch round cake pan with 1 Tbsp of clarified butter. Fill the pan with the buttered katafi, pressing gently to create an even base.
Time: PT7M
Compress Pastry Base
Place a heavy measuring cup or flat plate on top of the katafi and press firmly to compact the base.
Time: PT2M
Pre‑Bake Pastry Base
Preheat the oven to 200 °C. Bake the pan in the center of the oven for about 15 minutes, or until the katafi turns golden and pulls away from the pan sides.
Time: PT15M
Temperature: 200°C
Prepare Cheese Filling
Using fresh paper towels, dab any remaining surface moisture from the drained fresh mozzarella. Set aside.
Time: PT3M
Add Cheese Layers
Remove the pan from the oven. Sprinkle half of the shredded low‑moisture mozzarella in an even layer, leaving a 1 cm border. Top with the diced fresh mozzarella, then finish with the remaining low‑moisture mozzarella.
Time: PT5M
Second Bake with Cheese
Return the pan to the oven and bake for 15–20 minutes, until the cheese is fully melted and bubbling. If water pools on top, dab with a paper towel and sprinkle a few leftover katafi pieces to soak it up.
Time: PT18M
Temperature: 200°C
Prepare Simple Syrup
In a saucepan, combine 170 g sugar, 100 ml water, 0.5 Tbsp lemon juice, and 1 tsp orange blossom water. Bring to a boil, then simmer until medium consistency (coats the back of a spoon).
Time: PT10M
Flip Knafeh onto Plate
Grease a serving plate with the remaining clarified butter. Place the plate upside‑down over the pan, grip both with a kitchen towel, and quickly invert the knafeh onto the plate.
Time: PT3M
Syrup and Garnish
Immediately drizzle the warm simple syrup evenly over the hot knafeh, allowing it to soak in. Sprinkle ground pistachios on top for color and crunch.
Time: PT4M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Wheat (gluten), Tree nuts (pistachios)
Ingredient Substitutions
- Instead of Fresh Buffalo Mozzarella: Fresh cow's milk mozzarella
- Instead of Low‑Moisture Mozzarella Cheese: Pre‑shredded mozzarella (may contain starch), Other low‑moisture cheese
- Instead of Katafi (Shredded Phyllo) Pastry: Shredded phyllo dough
- Instead of Clarified Butter (Samna or Ghee): Unsalted butter (will be less crisp)
- Instead of Granulated Sugar: Caster sugar
- Instead of Lemon Juice: Lime juice
- Instead of Orange Blossom Water: Rose water
- Instead of Ground Pistachios: Ground almonds
Equipment Needed
- Paper Towels
- Strainer
- Kitchen Scissors
- Microwave or Small Saucepan
- Large Mixing Bowl
- Measuring Spoons
- Measuring Cup
- 10‑inch (25 cm) Round Cake Pan with Solid Bottom
- Oven
- Kitchen Towel
- Spatula or Large Spoon
- Flat Plate or Tray (for flipping)
- Saucepan (for syrup)
Critical Steps — Do Not Skip
- Drying the fresh mozzarella thoroughly
- Coating katafi strands with clarified butter
- Pressing the pastry base firmly
- Pre‑baking the pastry before adding cheese
- Flipping the knafeh onto a greased plate
Chef Tips from the Video
- Using clarified butter (samna/ghee) is essential for the signature crunchy texture.
- If you prefer the traditional orange hue, add a few drops of orange food coloring to the melted butter before coating the katafi.
- For extra fragrance, add a pinch of ground cardamom to the simple syrup.
Troubleshooting
Pastry becomes soggy after baking.
Ensure mozzarella is thoroughly dried and use clarified butter instead of regular butter. Also, pre‑bake the pastry base long enough to develop a crisp crust.
Cheese does not melt fully.
Increase the second bake by 3‑5 minutes and make sure the oven is fully pre‑heated to 200 °C.
Knafeh cracks when flipped.
Press the pastry base firmly and bake until the edges pull away from the pan. Grease the serving plate well and flip quickly with a firm grip.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven to restore crispness.
Freezer: Not recommended; texture of katafi and cheese deteriorates.
Room temperature: Consume within 2 hours of serving for best texture.
Make-Ahead Tips
- Prepare the simple syrup a day ahead and store refrigerated.
- Dry and dice the fresh mozzarella up to 2 hours before assembling; keep covered.
- The katafi can be measured and cut in advance; keep sealed in the freezer.
Frequently Asked Questions
What is the cultural significance and history of Cheese Knafeh in Palestinian cuisine?
Cheese Knafeh, known locally as Kunafa Nabulsi, originates from the city of Nablus in Palestine. It is a beloved dessert served during celebrations, Ramadan, and special occasions, symbolizing hospitality and the sweet finish to a meal.
What are the traditional regional variations of Kunafa in Middle Eastern cuisine?
In addition to the cheese version from Palestine, Turkey and Greece serve a version called Kataifi made with shredded phyllo and sweetened cheese, while Lebanon often uses Akkawi cheese. Some regions add rose water or orange blossom water to the syrup for distinct aromas.
How is authentic Cheese Kunafa traditionally served in Palestinian culture?
Authentic Cheese Kunafa is served hot, drizzled with fragrant orange‑blossom simple syrup, and topped with a generous sprinkle of ground pistachios. It is usually cut into wedges and eaten with a fork while the cheese is still stretchy.
What occasions or celebrations is Cheese Kunafa traditionally associated with in Palestinian culture?
Cheese Kunafa is a staple at weddings, Eid al‑Fitr, Eid al‑Adha, and Ramadan evenings. It is also offered to guests as a sign of welcome and generosity.
What makes Cheese Kunafa special or unique in Palestinian cuisine?
The dish uniquely combines two contrasting textures: the crisp, buttery katafi pastry and the molten, stretchy mozzarella cheese. This contrast, along with the fragrant orange‑blossom syrup, creates a memorable mouthfeel that is iconic to Palestinian desserts.
What are the most common mistakes to avoid when making Cheese Kunafa at home?
Common errors include using high‑moisture mozzarella without drying it, using regular butter instead of clarified butter, and under‑baking the pastry base. Each of these leads to a soggy texture or lack of the characteristic crunch.
Why does this Cheese Kunafa recipe use clarified butter instead of regular butter?
Clarified butter contains no water, allowing the katafi strands to become perfectly crisp and golden. Regular butter adds moisture, which prevents the pastry from achieving its signature crunch.
Can I make Cheese Kunafa ahead of time and how should I store it?
Yes, you can assemble the pastry base and refrigerate it for up to 2 hours before the first bake. After baking, keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven.
What texture and appearance should I look for when making Cheese Kunafa?
The katafi base should be a deep golden‑brown, crisp, and slightly puffed. The cheese layer must be fully melted, glossy, and stretchy when pulled. The final dish should have a uniform syrup glaze and a dusting of green pistachios.
How do I know when Cheese Kunafa is done cooking?
The pastry will have pulled away from the pan edges and turned golden, while the cheese on top will be bubbling and fully melted without any watery pools. A quick tap on the top should feel firm yet give slightly.
What does the YouTube channel Middle Eats specialize in?
The YouTube channel Middle Eats focuses on authentic Middle Eastern home cooking, offering step‑by‑step tutorials for traditional dishes, modern twists, and detailed explanations of regional ingredients and techniques.
How does the YouTube channel Middle Eats' approach to Palestinian cooking differ from other Middle Eastern cooking channels?
Middle Eats emphasizes ingredient accessibility for Western home cooks, providing substitution tips (e.g., buffalo mozzarella for Nabulsi cheese) and clear visual cues, while many other channels assume access to regional specialty stores.
Last updated: August 22, 2026
