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Knafeh Nabulsi

Sweet | Desserts | Arabic | Dessert & Pudding


1 block of Gourmet Akkawi cheese 3 pieces of Gourmet Majdouleh cheese 400g Butter
1 box knafeh dough Orange food coloring (optional)

Rosewater syrup

2 cups of fine white sugar 3/4 cup water Juice of half a small lemon 1 tsp rosewater


<td >Gourmet peeled pistachios, crushed
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  • 1X
    Gourmet Akkawi Cheese
  • 1X
    Gourmet Majdoula Cheese
+ Add Selected Ingredients to Cart  EGP334.00


  1. To make the syrup put the water and sugar in a saucepan and boil for 5 min. Add the lemon juice.
  2. Turn off the heat, add the rosewater and stir. Set aside to cool. (The syrup must be made in advance and left to cool)
  3. Preheat oven to 200C
  4. Cut the Akkawi cheese into small cubes, rinse with tap water and soak for about 1 hour. Change water every 20 min. This process reduces the salt and softens the cheese. Repeat with the Majdouleh cheese, soaking it for 1 hour.
  5. Comine both cheeses and drain water very well. Set aside.
  6.  Melt the butter on low heat. (optional - add food coloring and mix)
  7. Spread 3/4 of the knafeh in the bottom of the baking pan and press it very well.
  8. Spread the cheese mixture evenly and generously over the knafeh.
  9. Spread the remaining knafeh over the cheese.  Bake for 20-30 min or until the bottom is crisp and golden and the cheese has melted.
  10.  Flip upside down in a serving plate, drizzle with the syrup and garnish with the crushed pistachios.
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