Dish · middle-eastern
Knafeh
Knafeh is a dessert of shredded phyllo or semolina dough baked over a layer of stretchy, salted cheese, then soaked in sugar syrup and topped with crushed pistachios.
Where it comes from
Nablus is closely associated with the dish, where a specific white brine cheese, akkawi, is used, though its exact origin is debated and versions using semolina instead of shredded dough exist across the region.
What cooks argue about
The fight is over the cheese: akkawi must be soaked to pull the salt out before baking, and cooks disagree on how long that soak should take before it turns bland.
Nobody has published a knafeh recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.