Desserts
ChefBatoul Habhab
How to Make Authentic Nabulsi Kunafa
A simple and very delicious recipe and method for making Nabulsi kunafa. Try this recipe and follow it exactly to get the best authentic Nabulsi kunafa.
Ingredients
Start here, then move straight into the method.
- 3 cups kataifi pastry
- 1/2 cup ghee or melted butter
- 1 teaspoon yellow food coloring
- 1 block Akkawi cheese
- Qatr or sugar syrup
Method
Follow the cooking sequence without leaving the page.
- We begin by preparing the 'athmaliya' (coarse shredded pastry). It's best if the athmaliya strands are ground somewhat coarsely. You can make the Nabulsi kunafa with fine athmaliya, but the coarse version gives a stronger flavor.
- Rub the coarse athmaliya strands with ghee or melted butter and add a few drops of yellow food coloring to them.
- Soak the Akkawi cheese in water to remove its salty taste. Then drain it well.
- Place the athmaliya in a medium-sized pan and put the pieces of cheese on top. Put the pan on the stovetop over low heat and press it by hand or stir continuously until the edges begin to brown for about 20 minutes.Timers: 20 min
- Invert the Nabulsi kunafa pan onto a larger pan and return it to the heat on very low flame so the cheese browns from below without burning for about 5 minutes only.Timers: 5 min
- Remove the pan from the heat, pour the warm syrup (qatr/shira) over it, and garnish with ground pistachios.
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
