Name: Walnut and Cinnamon Knafa (Knafa Arabiya)
Yield: Serves 16–20
Cuisine: Palestine
Ingredients: ½ cup (120 grams) melted butter; ½ cup (120 milliliters) canola or other neutral-tasting oil; 1 cup (180 grams) coarse semolina; 1 cup (200 grams) medium-sized bulgur, rinsed; 2 cups (480 milliliters) hot water, as needed; 2 tablespoons flour; 2 tablespoons ground cinnamon; ¼ teaspoon ground nutmeg; 1 cup (225 grams) sugar; 1 tablespoon baking powder; ¼ cup (30 grams) powdered milk; Qatir; use 2 cups (380 grams) sugar to 1½ cups (360 milliliters) water; 2–3 cups (200–300 grams) walnut halves; ¼ cup (35 grams) pine nuts; 2 tablespoons crushed raw pistachios

Preparation info

Serves
16–20

Difficulty
Easy

Appears in

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

About

Of the many dessert pastries made in Gaza, none is as splendid—nor as uniquely Gazan—as knafa arabiya. Ordinarily purchased from sweets shops, knafa arabiya is rather difficult to reproduce at home. We provide the recipe used by the classic Gaza City pastry shop, Saqallah´s Sweets, and an adaptation for home baking.