Nabulsi cheese kunafa

Nabulsi cheese kunafa

Nabulsi Kunafa with Cheese: A Delicious Secret from the Levant

In this article, we'll explore Nabulsi Kunafa with cheese, one of the secrets of Levantine cuisine that combines meticulous preparation with magnificent taste. We will explain every step in detail, from selecting the ingredients to the final presentation, so you can make the most delicious kunafa in your own home and delight your loved ones.

The Secret of Nabulsi Kunafa:

Nabulsi Kunafa isn't just any ordinary kunafa; it's truly an art form. Its secret lies in the fineness of the kunafa dough itself, achieving the perfect golden-brown toastiness, and a syrup perfectly balanced between sweetness and the tang of lemon. And, of course, the cheese, which must be fresh and not overly salty.

Ingredients:

• 1 kg fresh Nabulsi kunafa dough (you can use frozen, but make sure to thaw it completely and properly)

• 1 kg fresh Akkawi or Nabulsi cheese (it's crucial that it's fresh and low in salt)

• 500g ghee (preferably 'baladi' or country-style ghee; butter can be used, but it won't yield the same authentic taste)

• 2 cups sugar

• 1 cup water

• Juice of half a lemon

• 1 teaspoon orange blossom water (optional)

Method:

1. Prepare the Cheese: Cut the cheese into small cubes or grate it using a coarse grater. It's essential to drain it very well from any excess water to prevent it from releasing moisture into the kunafa during baking.

2. Prepare the Kunafa Dough: Spread out the kunafa dough and chop it into small pieces using a sharp knife. You can use a food processor to make this step easier and achieve finer pieces.

3. Toast the Kunafa: In a large round baking tray (the one you'll bake in), melt half the amount of ghee over low heat. Add the chopped kunafa dough and mix it thoroughly with the ghee, pressing it down slightly. Toast it gently on the stovetop over low heat, rotating the tray, or bake briefly until it starts getting a light golden colour (some methods toast it more thoroughly later, others get the colour now). Alternatively, toast it in batches in a separate pan.

4. Layer the Kunafa: If toasted separately, spread half the toasted kunafa evenly in a baking tray generously greased with ghee, pressing it down firmly to create a compact base. If toasted in the baking tray, ensure the base layer is even.

5. Layer the Cheese: Distribute the prepared (drained) cheese evenly over the kunafa base layer.

6. Second Kunafa Layer: Melt the remaining ghee. Mix it with the other half of the kunafa dough (if not already toasted). Spread this second layer of kunafa evenly over the cheese. Press down gently.

7. Baking: Place the kunafa tray in a preheated oven at 180°C (350°F) for approximately 45 minutes, or until the kunafa is deeply golden brown on top and the edges are pulling away slightly. You might need to check the bottom – some flip it halfway through, others rely on oven heat distribution.

8. Prepare the Syrup (Attar/Sheera): While the kunafa is baking, combine the sugar and water in a saucepan. Bring to a boil over medium heat, then let it simmer for about 10 minutes until the syrup thickens slightly. Add the lemon juice and orange blossom water (if using). Stir and turn off the heat.

9. Soaking: As soon as the kunafa comes out of the oven, immediately pour the hot syrup evenly over the hot kunafa. It will sizzle – this is normal. Ensure the syrup covers the entire surface.

10. Serving: Let the kunafa rest and absorb the syrup for at least 20-30 minutes (or until warm, not piping hot). Then, cut it into squares or wedges and serve.

Secrets to Successful Nabulsi Kunafa:

• Fresh Kunafa Dough: Using fresh, fine kunafa dough makes a significant difference in the final texture and taste. If using frozen, ensure it's fully thawed and separated.

• Fresh Cheese: Fresh, good-quality, low-salt cheese (like Akkawi or Nabulsi) is key to the authentic soft, stretchy, and flavourful filling. Proper draining is vital.

• Proper Toasting: Achieving the right golden-brown colour and crispness for the kunafa layers is essential for both texture and appearance.

• Balanced Syrup: The syrup needs the right balance of sweetness and lemon tang; it shouldn't be overly sweet or watery.

• Soaking with Hot Syrup: Pouring hot syrup over the hot kunafa ensures it absorbs properly, making the dessert moist and flavourful, not dry.

Serving Tips:

• You can serve Nabulsi Kunafa with cheese garnished with ground pistachios or almonds for added flavour and crunch.

• Adding a little extra orange blossom water (or rose water) to the syrup can give the kunafa a distinctive floral aroma.

• Serve it warm alongside a scoop of vanilla ice cream or traditional Arabic clotted cream (Qeshta/Kaymak) for a truly indulgent treat.

With these steps, you'll be able to make the most amazing Nabulsi Kunafa with cheese at home and become the star of Middle Eastern desserts!