World Cuisines

Kunafa

Palestine

Nablus's gift to the sweet world: shredded kunafa pastry (or semolina dough) over stretchy white cheese, baked, soaked in syrup and crowned with pistachio.

What it is

Nablus's gift to the sweet world: shredded kunafa pastry (or semolina dough) over stretchy white cheese, baked, soaked in syrup and crowned with pistachio. Ingredients: kunafa pastry or fine semolina, Nabulsi or akkawi cheese (desalted), ghee, sugar syrup with orange-blossom water, ground pistachios, natural orange colouring (traditional for the semolina style). Recipe: 1) Desalt and crumble the cheese; squeeze dry. 2) Work ghee through the pastry strands; press half into a tray. 3) Spread cheese; cover with remaining pastry; press. 4) Bake or cook stovetop, flipping once, until golden; drench with warm syrup. Serve: hot, cut in squares, the cheese pulling — with strong coffee. Flavor: crisp, buttery, floral-sweet against salty cheese. History: Nablus is its undisputed capital — kunafa there is breakfast, celebration and identity, made in great copper trays since the Ottoman centuries. See also: Musakhan, Maqluba.

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