A middle eastern white brined cheese that is creamy and has nigella and black seeds. It suits many different types of dishes adding to their deliciousness.
Nabulsi cheese may or may not contain black seeds, it is a white brined cheese that originates from Palestinian. The cheese is name after the place it was originally made for the first time, which is Nablus. It also spread to the surrounding countries such as Jordan and became very famous in these regions. The milk used in the cheese is sheep milk but also sometimes goat's milk is readily used. One way to eat Nabulsi cheese is to serve it as a fresh savoury flavor table cheese for breakfast or dinner. However it can also be fried in oil, this can be added in desserts such as the Palestinian infamous dessert Knafeh. Nabulsi cheese has diverse uses in your kitchen, and lucky, you can easily find it at our Nahda Store. We give you Fresh Nabulsi Cheese both with black seeds or without. We give to you some recipes to help you enjoy the fresh flavor of the Nabulsi Cheese.
Kunafa with Nabulsi Cheese
If you are looking for an easy to make recipe that only takes 30 minutes for the classical Nabulsi Cheese Kunafa used in every Middle Eastern country, follow the following steps to know how.
Before we get into the ingredients, let us explain the main contents if the dish. The dough used specifically for this dessert is kataif which is a spun pastry ot shredded pyllo dough. The dish also has nuts and is covered in a syrup made out of sugar. The dessert is served in a deep round dish and decorated in orange food coloring and crushed pistachio nuts.
For the Syrup:
- 2 ½ cups sugar
- 1 ¼ cups water
- 1 tbsp rose water
- 1 squeeze lemon juice
For the Kunafa:
- 500 grams Kataifi Dough
- 500 grams of Nabulsi cheese
- 300 grams of Mozzarella
- ¼ cup of butter
- ¼ sugar
- 1 tbsp rose water
- 3 L spoon of butter
- 2 tbsp dry rose petals for decorations
For the syrup
- Add water the sugar and a squeeze of lemon, then leave it to high heat and let it boil.
- When you start to notice it boil, lower the heat to medium heat and let it to simmer for about 10 minutes and then remove it off the heat.
- Add the rose water for flavor when you are done and let the syrup cool.
For the Konafa:
- You need first to take the frozen kataifi dough out of the freezer and let it defrost. This could take an hour.
- Preheat your oven to 177C
- You can either shred or cut the cheese up to small cubes and mix the cheese with the thick cream named Eshta.
- Start breaking the kataif dough after defrosting and put it in a food processor. Tear it with your hands or with kitchen scissors into 2-3 cm strips.
- Melt butter and put over the kataif dough and mix them together by rubbing the Kunafa with the butter with your hands.
- Cover the bottom and sides of a pan with butter and place half of the Kunafa in the pan, fluff and shake the kataif dough while adding it bit by bit. Make sure all of the pan's bottom is covered in it. Press on the Kunaffa with a heavy object until it all turns flat.
- Place the mixture of cheese in the pan and spread it over.
- Place the other half of the kataifi dough spreading it over the mixture.
- Put in the oven and bake for about 50 minutes, until its color turn golden and looks crispy.
- Put some of the fresh cream in the center of the Kunafa and spread it to cover the whole thing.
- Take the Kunafa out of the oven and pour the syrup over it covering it. You have to make sure all the syrup is absorbed by letting it sit for 10 minutes.
- Allow it to cool then place a serving plate on top of the baking pan, and flip the pan letting the Kunafa fall to the plate. Cut the dessert and serve.
Kadaif With Nabulsi Cheese
One of everyone's favorite dessert in the Middle East is the sweet and savory dish named Kadaif or Katayif. It's mostly popular in Turkey and Greece. Kadaif is garnished with chopped walnuts or nuts and smells sweetly of cinnamon and clove. The buttered Kadaif dough rapping it up is drowned in sweet lemon syrup. We hope you are interested to know more about how to make Kadaif with Nabulsi cheese as we have it here for you step-by-step.
The recipe for Kadaif with Nabulsi cheese is an easy one consisting of only 2 main elements and the ingredients are very basic. The first element is the sugar syrup with lemon flavour that is used to moisturize and sweeten the dessert. The other element is the Kadaif base made of butter, kadaif noodles and chopped pistachio.
- 2 and ½ cups sugar
- 2 cups water
- 1 slice of lemon
- 200 grams butter
- 500 grams raw kadayıf noodles
- 1 and ½ cup chopped pistachio
- Put all the syrup ingredients in a pot and mix them together. When the mix boils, keep the heat on medium low and let it simmer until you notice the consistency dense. It may take up to 20 minutes.
- Turm off the heat and let the syrup cool.
- Preheat the oven at 200C.
- Melt butter in a pan.
- Spread 1 tablespoon of melted butter on the bottom of a baking pan.
- Place raw Kadaif noodles on the baking paper. Cut up the noodles until they shred into strings. Pour the melted butter over it and use your hand to mix them.
- Spread half of the Kadaif noodles we prepared on the bottom of the pan.
- Spread the chopped pistachio over the spread half of the Kadaif.
- Place the other half Kadaif on top and spead, flatten the kadaif on the pan with a heavy object.
- Put in the oven and let it bake until it turns golden, this may take up to 30 minutes.
- Cut up the Kadaif into equal squares and while it's hot, pour syrup once cooled covering.
- Leave the Kunafa to rest for a few hours and let the syrup get absorbed.
- Garnish the dessert with ground pistachio on top and it is now ready to serve.