Knafeh Nabulseyeh

Ingredients

• 400g kataifi (shredded filo), thawed, chopped short and tossed with 150g melted butter or ghee ⇄
• 400g akkawi or a mozzarella + a little ricotta blend, sliced and DESALTED if using akkawi (soak, change water thrice)
• Syrup (qatr): 300g sugar, 200ml water, squeeze of lemon, 1 tsp orange-blossom water
• Ground pistachios, a generous green blizzard
• A round metal tray; the flip is part of the ceremony

Equipment

Sheet pan

The skills inside

Handling phyllo

The words inside

Akkawi & NabulsiPistachio

Allergen screen

Found: gluten · dairy · nuts

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Press half the buttered kataifi firmly into the tray (tint the tray with a little orange food color or safflower for the classic sunset, or don't).
2. Cheese layer edge to edge; remaining kataifi pressed on top.
3. Bake 200°C, 30–35 min (or the stovetop-rotation method of the Nablus masters) until the base is deep gold. 35 min
4. Flip onto a serving tray; pour the ROOM-TEMPERATURE syrup over the HOT knafeh: the hiss is the applause; pistachio over everything. Serve within the hour, while the cheese pulls.