Knafeh nabulsi

Method

1. 1

   First soak the Nabulsi cheese in cold water, changing it two or three times to draw out the excess salt, so that it turns soft and white, ready to melt later into long, unbroken silky strands.

2. 2

   Rub the semolina or knafeh strands between your hands with the melted ghee until every strand is coated in this liquid gold, and tint with a little colouring to give it the distinctive orange hue this sweet is known for.

3. 3

   Spread half of it in a greased tray, scatter a generous layer of the drained cheese on top, then cover with the other half and press gently with your palm so the layers hold together.

4. 4

   Bake the tray in a hot oven until the top turns into a crisp golden crust; meanwhile, boil the syrup of sugar, water and lemon juice until it thickens, adding the orange blossom water and rose water at the last moment for fragrance.

5. 5

   As soon as the tray comes out of the oven, hot and bubbling, pour the cold syrup straight over it so a fragrant steam rises, sprinkle the green pistachios over the golden top, then flip the tray in one bold move in front of your guests; knafeh nabulsi is not just a dessert but a social ritual served at weddings and celebrations, uniting Palestinians at home and in the diaspora around the timeless taste of Nablus.