Sami Tamimi and Tara Wigley's knafeh nabulseyeh
No celebration is complete without this Palestinian institution – these are best eaten the day they are drizzled with sugar syrup The 20 best cheese recipes – in fullKnafeh is a Palestinian institution, made and served all over the Middle East, and no celebration is complete without it. It’s particularly associated with Nablus, where the shredded filo pastry is filled with the city’s trademark firm, white, salty nabulsi cheese. A filling of just nuts and cinnamon is called knafeh Arabiyeh – Arab knafeh. Nabulsi cheese is not widely available, so we’ve used a combination of firm mozzarella and ricotta.Kaitaifi is a vermicelli-like pastry that loves being drenched in melted butter, oil or sugar syrup and develops a wonderfully light crunch when cooked. It’s the not the easiest of ingredients to find but it should be stocked in the frozen section of a good Greek, Arab or Turkish grocer. Continue reading...
No celebration is complete without this Palestinian institution – these are best eaten the day they are drizzled with sugar syrup
Knafeh is a Palestinian institution, made and served all over the Middle East, and no celebration is complete without it. It’s particularly associated with Nablus, where the shredded filo pastry is filled with the city’s trademark firm, white, salty nabulsi cheese. A filling of just nuts and cinnamon is called knafeh Arabiyeh – Arab knafeh. Nabulsi cheese is not widely available, so we’ve used a combination of firm mozzarella and ricotta.
Kaitaifi is a vermicelli-like pastry that loves being drenched in melted butter, oil or sugar syrup and develops a wonderfully light crunch when cooked. It’s the not the easiest of ingredients to find but it should be stocked in the frozen section of a good Greek, Arab or Turkish grocer. Continue reading...
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