Randy Chandler
Nabulsi cheese is a popular white brined cheese made in the Middle East. It is produced primarily from sheep's milk, although goat's milk may also be used. The cheese gets its name from its place of origin, Nablus, Palestine, and is well-known throughout the West Bank, Jordan, Lebanon, Syria, and surrounding regions. Nabulsi cheese is semi-hard with a salty flavour and becomes soft and elastic when heated, making it ideal for frying or grilling. It can be eaten fresh as a table cheese, used as a stuffing for phyllo dough, or fried in oil as an appetizer. In this article, we will explore different recipes and methods for cooking with Nabulsi cheese, including how to prepare the cheese for use in various dishes.
How to cook Nabulsi Cheese
| Characteristics | Values |
|---|---|
| Place of origin | Nablus, Palestine |
| Texture | Semi-hard, no gas holes, soft and elastic when heated |
| Type of milk | Sheep, goat, cow, or a mixture |
| Shape | Rectangular |
| Colour | White |
| Taste | Salty |
| Preservation | Nigella sativa, mastic gum, brine |
| Common dishes | Kunafa/knafeh, manakeesh, salads, sweets, pastries |
| Cooking methods | Pan-frying, grilling, baking, boiling |
| Accompaniments | Flatbread, goulash sheets, syrup, orange blossom water |
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What You'll Learn
Pan-frying Nabulsi cheese
Nabulsi cheese is a popular white brined cheese made in the Middle East, specifically in Palestine. It is produced primarily from goat's milk, although sheep's milk can also be used. The cheese is named after its place of origin, Nablus, and is well-known throughout Palestine, Lebanon, Syria, and Jordan. Nabulsi cheese has a semi-hard texture with no gas holes, and it becomes soft and elastic when heated, making it ideal for frying or grilling.
To pan-fry Nabulsi cheese, start by cutting the cheese into pieces or slices. The cheese can be soaked in water to reduce its saltiness, especially if you are using a salted version like halloumi. Soak the cheese pieces in a bowl of water overnight in the fridge, or for at least one hour if you are short on time. After soaking, remove the water and pat the cheese dry with a towel.
Next, heat a pan on medium heat and add a small amount of oil. Once the pan is semi-hot, carefully place the cheese pieces into the pan. Cook the cheese for about 5 minutes on each side, until they are browned and starting to melt. Keep an eye on the cheese as it cooks, as it can melt quickly.
Once the cheese is browned and slightly melted, transfer it to a serving plate. Pan-fried Nabulsi cheese can be served as an appetizer or side dish, and it goes well with bread, eggs, or flatbread. It can also be used as a stuffing for phylo dough, short crust pastry, or pita pockets.
Feel free to experiment with different herbs, spices, or seasonings to add extra flavour to your pan-fried Nabulsi cheese. Enjoy this delicious and versatile Middle Eastern cheese!
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Making Nabulsi Konafa
Nabulsi cheese is a popular white brined cheese made in the Middle East, specifically in Nablus, Palestine. It is typically made from sheep's milk, but goat's milk is also used. The cheese is white and rectangular in shape, with a semi-hard texture similar to feta, and becomes soft and elastic when heated, making it ideal for frying or grilling.
Ingredients:
- Nabulsi cheese
- Phyllo dough or shredded dough
- Sugar
- Water
- Lemon juice
- Orange blossom or rose water (optional)
- Vegetable oil
- Flour
- Salt
- Powdered milk
- Yeast
- Bread flour
- Anise
- Ghee or butter
- Goulash sheets
- Syrup for serving (optional)
Method:
- Make the Qatr: In a medium saucepan over medium heat, mix together the sugar and water until the sugar is dissolved. Bring to a boil and let it boil for 3 minutes. Add the lemon juice and boil for another 2 minutes. Remove from the heat and stir in the orange blossom or rose water, if using. Set aside and let it cool.
- Prepare the Nabulsi cheese: If using salted cheese, you will need to remove the excess salt. To do this, thinly slice the cheese and soak it in water for about 2 hours, changing the water every 30 minutes. Drain the cheese and place it in a large saucepan. Cover with water again and bring it to a simmer (do not boil). Cook the cheese for about 10 minutes, then drain it. Repeat this process at least 2 more times or until the cheese is salt-free. Taste as you go. After the cheese is desalted, toss it with sugar.
- Prepare the dough: In a mixing bowl, mix yeast, sugar, and warm water. Let it rest for about 10 minutes. In another bowl, mix the dry ingredients: flour, salt, and powdered milk. Add a cup of vegetable oil to the mixture and start kneading, ensuring that the oil penetrates the entire dough.
- Assemble the Konafa: Grease a tray with ghee or butter. Lay the goulash sheets on the tray evenly and brush each sheet with butter or ghee. Evenly distribute the prepared Nabulsi cheese on the goulash sheets. Place the rest of the goulash sheets on top, greasing in between each layer.
- Baking: Put the Konafa tray in a preheated oven and bake until it is fully cooked. The baking time may vary depending on your oven, so keep an eye on it.
- Serving: Once the Konafa is baked, remove it from the oven and let it cool slightly. You can then pour the prepared Qatr or syrup on top. Cut into desired portions and serve warm.
Enjoy your homemade Nabulsi Konafa!
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Preparing the cheese
Nabulsi cheese is a popular white brined cheese made in the Middle East, specifically in Nablus, Palestine. It is typically made from sheep's milk, but goat's milk is also used. The cheese is white and rectangular in shape, with a semi-hard texture similar to feta, and becomes soft and elastic when heated, making it ideal for frying or grilling.
To prepare the cheese, start by thinly slicing the cheese, almost to the point of shaving it. Place the sliced cheese in a large bowl and cover with water. Let the cheese soak for two hours, changing the water every 30 minutes. This process helps to remove the excess salt and soften the cheese. After soaking, drain the cheese and place it in a large saucepan. Again, cover the cheese with water and bring it to a simmer. It is important not to let the water boil, as it will harden the cheese. Cook the cheese for about 10 minutes, then drain it. Repeat this process at least two more times, or until the cheese is salt-free, tasting as you go.
If you are using fresh mozzarella or ricotta as a substitute for Nabulsi cheese, you may need to soak the cheese as well. Thinly slice the cheese and soak it in water for 30 minutes to an hour. Drain and taste, repeating the process if needed. After soaking, drain the cheese on paper towels to remove any excess moisture.
Once the cheese is prepared, it can be used in a variety of dishes. Nabulsi cheese is commonly used in sweets and pastries, such as the famous Palestinian Nabulsi Konafa. It can be fried in oil to make a tasty appetizer or sweetened for use in Middle Eastern desserts such as knafeh or kataief. The cheese can also be eaten fresh as a salty table cheese or used as a stuffing for phylo dough, shortcrust pastry, or a simple pita pocket.
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Using Nabulsi cheese in salads
Nabulsi cheese is a semi-hard, white, brined cheese that is well-suited for use in salads. Its firm texture and salty flavour make it a good addition to fresh salads, adding a delightful Middle Eastern twist. Here are some ways to use Nabulsi cheese in salads:
Fresh Nabulsi Cheese Salad
Nabulsi cheese can be eaten fresh and added to salads. Its salty flavour pairs well with fresh, mild ingredients like leafy greens, fruits, and nuts. For a refreshing summer salad, pair Nabulsi cheese with watermelon cubes, mint leaves, olive oil, and lemon juice. The sweetness of the watermelon, the saltiness of the cheese, and the tanginess of the lemon juice create a perfect blend of flavours.
Grilled Nabulsi Cheese Salad
Nabulsi cheese can also be grilled or fried to add a crispy texture to salads. Lightly grill slices of Nabulsi cheese until golden brown, then add them to roasted vegetables like zucchini, bell peppers, and eggplant. Toss with a vinaigrette made from lemon juice, olive oil, and a pinch of sumac for a Middle Eastern-inspired salad. The grilled cheese adds a salty contrast to the roasted vegetables, creating a unique and flavourful dish.
Hearty Nabulsi Cheese Salad
For a more filling and protein-packed salad, combine Nabulsi cheese with cooked quinoa, diced cucumbers, tomatoes, and fresh parsley. Drizzle with olive oil and lemon juice to enhance the flavours. This salad option provides a healthy and delicious meal, perfect for those seeking a heartier option.
Nabulsi Cheese and Arugula Salad
The salty flavour of Nabulsi cheese also pairs well with peppery arugula. Create a simple salad by adding chopped Nabulsi cheese to fresh arugula, then top it with a light vinaigrette dressing. The saltiness of the cheese complements the peppery flavour of the arugula, resulting in a tasty and quick salad option.
When preparing salads with Nabulsi cheese, it is important to consider its distinct flavour and texture. The cheese's salty taste can be balanced with fresh, mild ingredients, while its semi-hard texture allows it to hold up well in salads without crumbling. Experiment with different combinations of ingredients to create unique and tasty salads featuring Nabulsi cheese.
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Baking with Nabulsi cheese
Nabulsi cheese, named after its place of origin, Nablus in Palestine, is a semi-hard white brined cheese that becomes soft and elastic when heated. It is traditionally made from sheep's or goat's milk, but cow's milk can also be used. The cheese is naturally salty and can be eaten fresh as a table cheese, fried, grilled, baked, or used as a stuffing.
When baking with Nabulsi cheese, it is important to choose a high-quality cheese and buy it from a reliable source to ensure the best results in your recipes. Nabulsi cheese has a high melting point, making it ideal for baking. Here are some tips and recipes for baking with Nabulsi cheese:
Soaking the Cheese
Before baking with Nabulsi cheese, it is recommended to soak the cheese pieces in water overnight in the fridge to reduce the saltiness. This step is especially important if you are lactose intolerant, as the traditional method of fermenting the cheese in a brine solution helps to reduce lactose. However, be careful not to soak the cheese for too long, as it may melt when baked.
Manakish with Nabulsi Cheese
This recipe involves making a soft and cohesive dough by mixing yeast, sugar, and warm water, then adding flour, salt, and oil. After letting the dough rise, divide it into equal balls, roll them out, and top them with Nabulsi cheese and olive oil or thyme. Bake in the oven at 190°C for 12 to 15 minutes until the bottom turns golden.
Fatoot Balls with Nabulsi Cheese
Create a dough by mixing flour, powdered milk, salt, yeast, bread flour, sugar, anise, vegetable oil, and warm water. Cut the dough into medium-sized balls, stuff each ball with Nabulsi cheese, and roll them into your desired shape. Sprinkle nigella seeds on the balls and bake them in the oven for about 15 minutes or until fully cooked.
Nabulsi Cheese Goulash
Layer goulash sheets in a tray and brush each sheet with butter or ghee. Distribute Nabulsi cheese evenly on the sheets and cover with another layer of goulash. Bake the tray in the oven until fully cooked, then pour syrup over it before serving warm.
Kunafa/Knafeh/Kinafeh
Nabulsi cheese is a major ingredient in the Middle Eastern dessert Kunafa or Knafeh. It can be baked and sweetened to create this traditional pastry.
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