The iconic pastry of Nablus: a golden, crispy crust of shredded kataifi pastry with clarified butter, filled with melting Nabulsi cheese, inverted, and then drizzled with orange blossom-scented syrup.
Ingredients
- 200 g fresh or frozen kataifi pastry
- 300 g Nabulsi cheese in brine
- 80 g clarified butter or ghee
- 180 g white granulated sugar
- 100 ml water
- 2 tsp lemon juice
- 2 tsp orange blossom water
- 1 pinch orange powdered food coloring
- 20 g unsalted shelled pistachios
Method
- Start with the syrup so that it is completely cooled by the time of serving. Combine the water and sugar in a small saucepan. Heat gently without stirring after the sugar has dissolved, then bring to a simmer.
- Add the lemon juice and continue cooking until you obtain a slightly thick but still fluid syrup. Remove from the heat, stir in the orange blossom water, and let cool to room temperature.
- Cut the Nabulsi cheese into thin slices and cover generously with cold water. Let it desalinate, changing the water several times. Taste a small piece: it should remain slightly salty, but no longer aggressive.
- Drain the cheese thoroughly, wrap it in a clean cloth, and press it gently to remove as much moisture as possible. Crumble it coarsely or grate it.
- Untangle the kataifi pastry with your fingers, then chop it into short strands. Separate them carefully so that no compact clumps remain.
- Mix the orange food coloring with a small portion of the clarified butter. Brush it evenly over the bottom and lower sides of a round metal pan.
- Pour the remaining clarified butter over the kataifi. Rub and lift the strands between your palms until they are evenly coated, pliable, and slightly shiny.
- Distribute all the kataifi in the pan. Press it very firmly with the flat bottom of a glass or a small saucepan to form an even, compact layer, particularly around the edges.
- Distribute the cheese over the crust without going all the way to the edge. Flatten it gently into an even layer, without mixing it into the kataifi.
- Bake in the lower part of the preheated oven until the edges are distinctly golden, the crust detaches slightly from the pan, and the cheese is completely melted.
- Place a large serving platter over the pan and immediately invert the whole thing in one confident motion. Gently lift the pan: the orange, crispy crust should be on top.
- Immediately drizzle the piping hot knafeh with the cooled syrup, gradually and over the entire surface. Wait briefly for the syrup to be absorbed, then sprinkle with coarsely chopped pistachios.
- Cut while the cheese is still hot and stretchy. Serve immediately, with a little extra syrup only if necessary.
Nutrition
Per serving
- Energy
- 352.4 kcal
- Protein
- 3.96 g
- Carbohydrate
- 52.9 g
- Fat
- 14.13 g
- Fibre
- 2.03 g
- Calcium
- 318 mg
- Iron
- 0.31 mg
- Magnesium
- 19.03 mg
