Nabulsi cheese kunafa is one of the most famous Eastern and Arab desserts, and it is considered a symbol of traditional Palestinian cuisine. The city of Nablus in Palestine is renowned for it, and it is distinguished by its wonderful taste and attractive appearance.
It began its popularity in Palestine, and varies during the month of Ramadan as a type obtained after the honeymoon. The distinctive feature of Nabulsi kunafa is that it can contain different types such as meats, nuts, and other varieties. In the following legends, we present to you the history of Nabulsi kunafa and why it is named this way.
The origins of Nabulsi cheese kunafa
The history of Nabulsi kunafa dates back to 1850, when a Syrian citizen came to Palestine with the aim of establishing a kunafa shop in Nablus. It is believed that the origin of kunafa goes back to the Turks, as its name is derived from the Circassian language “tshanafa.” However, there is another narrative that claims the origin of kunafa is Egyptian and that it first appeared in Egypt before the Islamic conquest.
The history of Nabulsi cheese kunafa
The history of Nabulsi kunafa dates back to 1850, when it began in Palestine. A Syrian resident opened a kunafa shop called “Granada Sweets.” For a brief period, kunafa was only made with nuts. However, it became popular in the city and expanded to accommodate a large number of Nablus residents.
For this reason, they taught them how to make kunafa, and then Nabulsi kunafa spread to neighboring regions such as Iraq, Syria, Lebanon, and Jordan, becoming known as Nabulsi cheese kunafa.
The general manager and the judge on the matter decided not to deliver only the Nabulsi kunafa. The city of Nablus entered the Guinness World Records for the largest kunafa tray in the world, weighing 1765 kg and measuring 74 meters in length.
From the very first moment of the spread of Nabulsi kunafa, it has been associated with the name Nablus, which attracts everyone to it, until all cities in Palestine started making kunafa, making the new kunafa absolutely mandatory at the Arab level.
Nabulsi kunafa with original cheese
The original kunafa returned to the Turks, who ruled the city of Nablus for years. Its production began in the Ottoman era and has remained famous until now. As for kunafa with cheese, which is considered the most famous, it was originally believed to be made with cheese. It was a dish that was found in homes, but it eventually started being made in restaurants. Over time, it became integrated into kunafa and started to be composed.
Nabulsi cheese kunafa in Egypt
The Nabulsi kunafa has become a staple dessert in Egypt, successfully attracting many people to buy it. However, its history in Egypt is not well-known. Some historians believe that the history of kunafa dates back to the Fatimid era, and that Egyptians knew about Nabulsi kunafa before the Levant.
It is thought that this happened when Al-Mu’izz li-Din Allah al-Fatimi entered Egypt, the Levant, and Morocco, from where the spread of kunafa during Ramadan began. At that time, the locals were freed to welcome Al-Mu’izz, and they showed their submission to him with kunafa as a form of hospitality. This event was the secret behind the spread of kunafa to the Levant.
But in every Arab country, the method of making kunafa has been developed, and its stuffing method has been invented. There is the disk kunafa, and the people of Mecca prepare it with cheese without salt, while the people of Nablus prepare it with cheese. In Egypt, kunafa stuffed with nuts is more popular, as well as rough kunafa stuffed with cheese, and fine ground kunafa which resembles basbousa.
The traditional Nabulsi cheese kunafa recipe
Nabulsi kunafa with cheese consists of the famous kunafa dough, which is a type of thin noodle-like pastry, added with ghee, syrup (sugar, water, and some additives), red dye, and Nabulsi cheese. The cheese must be soaked in water overnight before use to extract its saltiness, and Nabulsi kunafa is usually garnished with pistachios and syrup.
Preparation method
To prepare the syrup: In a pot over medium heat, place the sugar and water. When it boils, reduce the heat and let the mixture simmer for 3 minutes, then turn off the heat. Add the lemon juice and rose water. Set the pot aside.
- In the food processor, grind the kunafa dough until it becomes smooth.
- Put the dough in a bowl. Add two tablespoons of syrup and ghee. Mix the ingredients until the ghee and syrup blend with the dough.
- Spread the dough mixture in a baking tray greased with a little ghee. Add the akawi cheese, leaving a 2 cm gap between the filling and the edges.
- Turn on the gas to a very low flame. Place the kunafa tray only on the edges. Use tongs and stir continuously until the dough turns golden brown, which takes about 30-40 minutes.
- Turn on the heat and flip the kunafa onto the serving dish.
- Add the syrup on top and serve it.
FAQS about Nabulsi cheese kunafa
Where did nabulsi kunafa come from?
Knafeh (or Kunafa) is a tasty Center Eastern treat with layered firm baked good and sweet cheddar absorbed syrup, and is accepted to have begun hundreds of years prior in Nablus, a city in Palestine, where it was made utilizing neighborhood Nabulsi cheddar.
What are two types of kunafa?
There are two unique kinds of Knafeh: na’ameh and khishneh.
Which country owns kunafa?
Nablus, a Palestinian city in cutting edge West Bank, is obviously the beginning of knafeh
In conclusion, Nabulsi cheese kunafa is a delicious and delectable dessert that reflects a long history and rich culture in Palestinian and Arab cuisine. It is served on various occasions and times, and it is considered one of the most famous desserts in the Arab world.