Palestinian Knafeh with Cheese and Orange Blossom

Crispy dough, soft cheese

Knafeh is a dessert made in different forms across the Levant. The knafeh Nabulsi variety is associated with Nablus, a Palestinian city; the cheese filling and fine pastry are characteristic of this style. Recipes and ways of serving it vary from place to place and household to household. In this practical oven-baked version, thin kadayif strands surround a layer of mild cheese. The syrup is poured over after baking, so the pastry stays crisp on the outside while soaking up the flavors inside.

Kadayif is made from very fine strands of dough and is often sold frozen in shops that carry Middle Eastern products. Let it thaw completely, then separate the strands with your fingers; large clumps bake less evenly. Ghee adds a nutty flavor and helps the dough turn golden brown. Butter works too, but contains more moisture and may make the pastry a little less crisp. Some versions use coloring for a striking orange surface. We leave it out here: the dough colors naturally as it bakes.

The cheese should soften without making the filling watery or very salty. Nabulsi cheese is a traditional choice, but it is not available everywhere and can be salty. Use it only if you can desalt it as needed, following the seller’s instructions. For this version, a block of mild, low-moisture mozzarella from the supermarket is a practical choice; grate it coarsely so it melts evenly. Avoid fresh mozzarella packed in liquid, as it can release too much water. Its flavor is mild, allowing the floral syrup and pistachio to stand out.

The syrup is simmered briefly so it thickens slightly without caramelizing. Lemon balances the sweetness; add the orange blossom water off the heat so its aroma remains distinct. Start with the stated amount: brands vary in strength. Pour the warm syrup gradually over the hot knafeh, setting some aside if you prefer the dessert less sweet. Finely chopped pistachio adds a fresh, nutty note and a little crunch.

Serve knafeh warm, shortly after the cheese has softened. A small piece is rich enough; strong coffee or unsweetened tea goes well with it. Cover leftovers and refrigerate them within two hours, then eat them within three days. Reheat in the oven until piping hot all the way through; the pastry layer will become a little crispier again than it would in the microwave. The cheese may have a slightly different texture after reheating.