This Nabulsi knafeh recipe makes the famous knafeh of Nablus: a thin, golden crust of finely ground kataifi over a thick layer of soft, stretchy white cheese, soaked in warm…
Kunafa khishneh is the coarse, crunchy style of kunafa. Instead of grinding the kataifi into crumbs, you keep it in long buttered strands, so the top bakes into a crisp,…
Rubbery knafeh cheese is a common disappointment: instead of soft, stretchy strings, the filling turns firm, squeaky or chewy as soon as the knafeh cools. Usually, the cause is the…
This easy cheese knafeh is made in a frying pan on the stove, so you do not need an oven or a special tray. You get a crispy, golden kataifi…
The right knafeh syrup ratio is 2 parts sugar to 1 part water by volume. As a result, you get a medium syrup that soaks into the crust without making…