Nablus Kanafeh Recipe

Ingredients

• Half a kilogram of kataifi dough suitable for Nabulsian kanafeh, resembling fine strands
• One-quarter kilogram Akkawi cheese
• One-quarter kilogram Mozzarella cheese
• One tablespoon kanafeh coloring or saffron coloring or any orange food coloring
• Half a cup ghee
• Half a cup butter
• Syrup
• Ground pistachios
• Stage 1:
• Stage 2:
• Stage 3:
• Stage 4:
• Prepare a larger pan than the one used for the kanafeh, flip the kanafeh onto the larger pan, then pour over the syrup and garnish with ground pistachios
• The Nabulsian kanafeh recipe and method from a chef and friend of Shou Tabkhin Today:
• Fatima Zahoui Gamloush
• Click Fatima's name to visit her page on our site and see her signature recipes

Method

1. Put two tablespoons of ghee with kanafeh coloring in a large pan and brush the pan with it
2. In a second pan, cut the kataifi into medium pieces and add the ghee and butter and mix them with it
3. After rubbing the dough with ghee and butter, start layering it over the coloring in the first pan and press firmly by hand to ensure it spreads evenly on the pan.
4. Soak the Akkawi cheese in water overnight to remove all salt, then mix it with mozzarella cheese and spread them over the dough in order
5. Place the pan on the stove or in the oven, monitoring constantly.
6. Begin turning the pan by hand in a circular motion until the dough begins to cook.
7. When the dough edges start to cook, become slightly firm and easy to maneuver, and the color changes, reduce the heat and continue turning the pan until the cheese melts over gentle heat, never leaving it unattended.