Knafeh is a national institution, made and served all over the Middle East, and no celebration is complete without it. It’s particularly associated with Nablus, on the West Bank, where the shredded ...

The Nabulsi or Akkawi cheese needs to have the salt removed, so put the diced cheese in a bowl, cover with cold water and soak for 15 minutes, then drain. Repeat this process every 15 minutes for 4 ...

The café’s namesake pastry comes in two forms at this artisanal bakery: soft and crispy. In both cases, Abusir fills sheet pans with knafeh that shines like orange gold, most likely from saffron, ...