Kunafa Nabulsi Recipe: Authentic Palestinian Method
Kunafa Nabulsi Recipe: Authentic Palestinian Method (Knafa, Knafeh, Knefeh, Kunefe)
Kunafa—also spelled knafa, knafeh, knefeh, kunefe, kunafah, konafa—is one of the most beloved desserts across the Middle East, and nowhere is it more iconic than in Palestine. Among all varieties of this golden, cheesy pastry, the most famous is Kunafa Nabulsi, originating from the city of Nablus. This dessert represents tradition, hospitality, and celebration, and it carries a deep cultural meaning for Palestinians around the world.
This 1500-word guide walks you step-by-step through the authentic Palestinian method of making Kunafa Nabulsi at home, using real Nabulsi cheese—the essential ingredient that gives this dessert its signature stretchy, milky center. If you’re in Canada and looking for the real cheese used by Palestinian families, you can buy the best option here:
Mashgolah Nabulsi Cheese – The Best Cheese for Kunafa in Canada
You can also explore the full Palestinian Nabulsi cheese collection:
Whether you call it knafeh, knafa, knefeh, kunefe, or kunafah, this tutorial ensures you get the same rich taste and texture served in Nablus bakeries—crispy on the outside, creamy in the center, fragrant, and perfectly balanced.
What Makes Kunafa Nabulsi Special?
Kunafa Nabulsi stands apart because of its cheese. While some recipes use mozzarella, ricotta, or Akkawi, the authentic version uses Nabulsi cheese. This cheese is firm, milky, lightly salty, and melts into the stretchy, creamy texture that makes Kunafa unforgettable.
Palestinians take pride in Kunafa because it represents family warmth, generosity, and tradition. It is served on special occasions—engagements, graduations, holidays, and gatherings. The smell of Kunafa baking in the oven carries nostalgia for many families who grew up in the Levant.
The city of Nablus perfected Kunafa generations ago, and Nabulsi cheese remains the foundation of its identity. That’s why using the right type of cheese is not optional—it is the heart of the dessert.
The Essential Ingredient: Real Nabulsi Cheese
No matter which spelling you use—kunafa, knafeh, knafa, knefeh, kunefe—there is one detail that never changes: Kunafa Nabulsi requires Nabulsi cheese.
Mozzarella stretches but lacks the traditional flavor. Ricotta is too wet. Akkawi can work but must be heavily soaked to remove salt. Only Nabulsi cheese offers the combination of:
- Perfect stretchiness
- Rich but mild milky flavor
- Natural saltiness that balances the syrup
- A firm texture that melts without becoming watery
The best cheese for Kunafa available in Canada today is:
Mashgolah Nabulsi Cheese — Imported from Palestine and ideal for Kunafa Naama, Kunafa Kheshneh, and every variation of the dessert.
Understanding the Different Types of Kunafa (Knafeh, Knafa, Knefeh)
You’ll find Kunafa in two main styles:
1. Kunafa Naama (Fine Kunafa)
A smooth, fine, almost sand-like dough layer. Soft, rich, and melts in the mouth.
2. Kunafa Kheshneh (Coarse Kunafa)
Made with thicker shredded dough strands. Crunchier, more textured, and visually striking.
Both styles are authentic and delicious, and both rely on using the right cheese—especially the famous Mashgolah Nabulsi Cheese linked above.
Ingredients You Need for Authentic Palestinian Kunafa
Below is the classic ingredient list used in Palestinian households:
Cheese Layer
- 500–650g Nabulsi cheese (recommended: Mashgolah Nabulsi Cheese)
- Optional: 50–100g mozzarella to add extra stretch
- Cold water for soaking the cheese and removing excess salt
Kunafa Dough Layer
- 500g Kunafa dough (kataifi pastry) — coarse or fine, depending on your style
- 200–250g ghee (samneh) or unsalted butter
- Food coloring (orange) mixed with ghee (optional, traditional presentation)
- 1–2 tbsp sugar (optional)
- 2–3 tbsp semolina for crispiness (optional)
Sugar Syrup (Ater)
- 2 cups sugar
- 1 cup water
- 1 tbsp lemon juice
- 1–2 tbsp orange blossom water or rose water
Garnish
- Crushed pistachios
- Extra syrup for serving
Step-by-Step: How to Make Kunafa Nabulsi (Knafeh, Knafa, Kunefe)
1. Prepare the Sugar Syrup
Start by combining the sugar and water in a saucepan over medium heat. Once it begins to boil, reduce the heat and simmer gently for about 10 minutes until it thickens slightly. Add lemon juice, simmer for another minute, then turn off the heat and mix in the orange blossom or rose water. Let the syrup cool completely—Kunafa needs hot pastry with cold syrup to stay crispy.
2. Desalt and Prepare the Nabulsi Cheese
Slice or crumble the Nabulsi cheese into pieces. Nabulsi cheese is preserved in brine, so you must soak it in cold water for 30–90 minutes, depending on saltiness. Replace the water every 15–20 minutes. Taste it to ensure it’s pleasantly salty but not overpowering.
This stage is essential. If the cheese is too salty, your Kunafa (knafeh, knefeh, knafa) will taste unbalanced. When ready, drain it well and gently squeeze out excess moisture.
3. Prepare the Kunafa Dough
If frozen, thaw the kunafa dough overnight. Shred it into shorter strands with your hands or scissors. Melt the ghee and pour it over the dough, massaging it thoroughly so every strand is coated. Add sugar or semolina if you want a richer texture.
For a traditional orange color, mix food coloring into a spoonful of warm ghee and rub it into the part of the dough that will form the top layer.
4. Assemble the Kunafa (Knafeh)
- Grease a round Kunafa tray generously with ghee.
- Spread the colored dough across the bottom evenly.
- Press it down firmly—it will become the top after flipping.
- Add the Nabulsi cheese across the center, leaving edges uncovered to prevent leaking.
- Top with the remaining dough to seal the cheese.
5. Bake Until Golden
Preheat your oven to 180–190°C. Bake for 25–35 minutes until the bottom is golden and the cheese is melted. If the top isn’t golden enough, you can briefly broil it for 1–2 minutes—but watch carefully to avoid burning.
6. Flip, Syrup, and Serve
Once baked, remove the Kunafa from the oven and flip it onto a large tray. Immediately pour cool syrup over the hot Kunafa, focusing on the edges first. Add crushed pistachios on top and rest for 5–10 minutes before slicing.
The result should be crispy, golden, and richly aromatic—with a stretchy, gooey cheese center.
Tips for Perfect Kunafa (Knafeh, Knafa, Kunafeh)
- Use the right cheese. This matters more than anything else. The best option in Canada is Mashgolah Nabulsi Cheese.
- Do not skip soaking the cheese. Salt must be reduced, but not eliminated.
- Use cold syrup on hot kunafa. This ensures crispiness.
- Let the dough absorb the ghee fully. This creates the buttery toasted flavor.
- Avoid overbaking. It can make the cheese tough.
Serving Suggestions
Kunafa (knafeh, knafa, knefeh, kunefe) is best enjoyed fresh and warm. Serve with:
- Arabic coffee
- Mint tea
- Turkish coffee
- Extra pistachios
Some modern variations include serving it with clotted cream, ice cream, or rose-scented whipped cream.
How to Store & Reheat Kunafa
If you have leftovers, store them in an airtight container:
- Fridge: 2–3 days
- Reheat: Oven 10–12 minutes at 160°C (restores crispiness)
Microwaving is not recommended as it softens the dough.
Why Mashgolah Nabulsi Cheese Is the Best Choice in Canada
If you want real Kunafa Nabulsi (knafeh, knafa, kunefe), you must use real Nabulsi cheese. Mashgolah Nabulsi Cheese is imported from Palestine and offers:
- Authentic flavor
- Perfect melting ability
- Ideal saltiness
- No artificial additives
- Traditional production methods
Buy Mashgolah Nabulsi Cheese for Kunafa in Canada
Once you make Kunafa with authentic cheese, you will immediately taste the difference—more stretch, more aroma, and more authenticity.
Final Thoughts
Kunafa—whether you call it knafeh, knafa, knefeh, kunafeh, or kunefe—is at the heart of Palestinian dessert culture. By using traditional methods and authentic Nabulsi cheese, you preserve the same flavors that families in Nablus have cherished for generations.
With the right ingredients and this step-by-step approach, you can bring the warmth, sweetness, and magic of Palestine into your own kitchen.