What Is Nabulsi Cheese? The Salty, Stretchy Star of Kunafa
If you’ve ever had Kunafa, you know how good that melted cheese center is. That cheese is usually Nabulsi — and it's the real star of the dish. It’s salty, stretchy, and made for melting. But Nabulsi cheese isn’t only for desserts. It’s a big part of Palestinian food culture, and it can be used in lots of different ways.
Let’s talk about what makes it special, what it tastes like, and how you can use it.
Where does Nabulsi cheese come from?
Nabulsi cheese comes from Nablus, a city in the West Bank of Palestine. It’s been made for generations and is popular in Palestine, Jordan, and Syria. It’s a white cheese stored in brine, and it has a salty, bold taste.
Traditionally, it’s made with sheep or goat milk, but some versions today use cow milk. The cheese is firm at first, but when you heat it, it melts and becomes stretchy — which is why it’s perfect in Kunafa.
What does Nabulsi cheese taste like?
Right out of the brine, it tastes salty. After soaking or cooking, the flavor becomes more balanced. When melted, the cheese is smooth and stretchy with a slightly tangy flavor.
Some kinds are made with mastic or mahlab, which give the cheese a light, floral smell and a more complex taste. But this depends on who makes it.
Why is it used in Kunafa?
The simple answer is: because it melts perfectly.
Nabulsi cheese doesn’t turn watery when it melts. It stretches and holds its shape. That’s exactly what you want in Kunafa — a dessert that’s crunchy on the outside and gooey in the middle. The salty cheese also balances the sweet syrup, so the whole dish isn’t too sweet.
Mozzarella melts too, but it’s not the same. Nabulsi has more flavor and a better texture for this kind of dish.
How is Nabulsi cheese made?
Fresh milk is heated and curdled with rennet. The curds are drained, pressed, and soaked in hot brine. Some producers add mastic or mahlab for extra flavor.
After brining, the cheese is shaped into blocks and vacuum-packed to stay fresh. That’s how it can be shipped and stored for months.
At Watany Palestinian Products, we bring in real Nabulsi cheese from Palestine — the kind people actually use at home.
How to use Nabulsi cheese
Here are a few ways to enjoy it:
1. Kunafa (Knafeh)
The most famous use. Kunafa is made with shredded pastry, sugar syrup, and a cheesy middle. You can make it at home with our Nabulsi cheese. We’ll share a recipe soon.
2. Grilled or fried
Slice the cheese and grill or fry it like halloumi. It stays soft inside and gets crispy on the outside. Serve with fresh tomatoes, olives, mint, or zaatar.
3. In pies and pastries
Use it in fatayer or baked dishes. It adds saltiness and doesn’t get runny when baked.
4. In salads
Soak the cheese first to lower the salt. Then cut it up and add to salads with cucumbers, tomatoes, and olive oil. It adds creaminess and a little tang.
How to reduce the salt
If the cheese is too salty for your dish, here’s what to do:
- Cut it into cubes or slices
- Soak it in cold water for 4 to 6 hours (or overnight)
- Change the water once or twice
- Taste it and repeat if needed
This makes it better for salads and dishes where you don’t want strong salt.
Where to buy real Nabulsi cheese in Canada
Most grocery stores don’t carry the real thing. A lot of what’s out there is not made the traditional way.
At Watany Palestinian Products, we sell Nabulsi cheese imported from Palestine. It’s made by people who know how to make it the right way.
Use it in Kunafa, on a mezze plate, or just because you miss the taste of home.
How to store it
After opening, keep the cheese in the fridge. Store it in its brine or in clean water in a sealed container. Only freeze it if you really need to — it can change the texture. If freezing, cut it into small pieces and wrap them tight.
Nabulsi vs. Akkawi
Nabulsi and Akkawi are both white cheeses used in the Middle East. But they’re not the same.
- Nabulsi is saltier and firmer
- Akkawi is milder and softer
- Nabulsi stretches more, which makes it better for Kunafa
Want us to sell Akkawi too? Let us know on Facebook.
Final thoughts
Nabulsi cheese is more than just food. It’s something many people grew up with. It tastes like home. Whether you’re making dessert or just want a salty, stretchy cheese to enjoy, this one’s worth trying.
Get it while it’s in stock:
Buy Nabulsi Cheese