Knafeh Nabulsieh

Name: Knafeh Nabulsieh
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Jordanian
Ingredients: 2 cups fine semolina; 1/2 cup melted butter; 1 tbsp rose water; Orange food coloring (optional); 400g Nabulsi cheese, desalted and shredded; 200g mozzarella, shredded; For syrup: 2 cups sugar; 1 cup water; 1 tbsp lemon juice; 1 tbsp rose water; 1 tbsp orange blossom water; Crushed pistachios for garnish

كنافة نابلسية (KNAH-feh nah-bul-SEE-yeh)

Nablusi-Style Cheese Dessert

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 428 kcal

A thin layer of fine semolina dough encasing hot, stretchy Nabulsi cheese, soaked in sweet rose-scented syrup and topped with crushed pistachios. The ultimate Jordanian street dessert, served warm and gooey.

Nutrition & Info

Protein 12.0g

Carbs 50.0g

Fat 20.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free

Allergen Warnings

⚠ dairy ⚠ gluten

Equipment Needed

round baking pan saucepan food processor

Presentation Guide

Vessel: round plate, inverted

Garnishes: crushed pistachios, orange blossom water drizzle

Accompaniments: extra syrup

Ingredients

2 cups fine semolina
1/2 cup melted butter
1 tbsp rose water
Orange food coloring (optional)
400g Nabulsi cheese, desalted and shredded
200g mozzarella, shredded
For syrup: 2 cups sugar
1 cup water
1 tbsp lemon juice
1 tbsp rose water
1 tbsp orange blossom water
Crushed pistachios for garnish

Instructions

1
Make syrup first: boil sugar, water, and lemon juice for 8 minutes. Remove from heat, add rose water and orange blossom water. Cool completely.
2
Mix fine semolina with melted butter, rose water, and optional food coloring until evenly combined and the mixture resembles wet sand.
3
Press half the semolina mixture firmly into a buttered round baking pan, creating a compact, even base layer.
4
Mix desalted Nabulsi cheese with mozzarella. Spread the cheese mixture evenly over the semolina base in an even layer.
5
Cover cheese with remaining semolina mixture, pressing gently but firmly to create a smooth top. The layers should be compact.
6
Bake at 180C for 30-35 minutes until the top is golden. Immediately pour cold syrup over the hot dessert, invert onto a plate, and top with crushed pistachios.

💡

Did You Know?

In Amman, the most famous knafeh shops have queues stretching around the block during Ramadan, with some families sending designated runners to secure their nightly portion.

Chef's Notes

Equipment Tips

round baking pan
saucepan
food processor

Garnishing

crushed pistachios, orange blossom water drizzle

Accompaniments

extra syrup

The Story Behind Knafeh Nabulsieh

Knafeh Nabulsieh is one of the most celebrated desserts in Jordan, brought to perfection by Palestinian confectioners who settled in Jordan and established legendary sweet shops. The semolina-based version (as opposed to the shredded dough style) is particularly popular in Amman and northern Jordan. During Ramadan, knafeh becomes almost ceremonial, with families gathering at their favorite shop after evening prayers. The warm, stretchy cheese against the crisp, syrup-soaked semolina creates a textural experience that is genuinely addictive.

🕐 Traditionally enjoyed after dinner, celebrations, ramadan 📜 Origins: Ottoman period, Nablus origin

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