Saqallah’s Knafa Arabiya


Preparation info

  • Serves


    • Difficulty


Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About


  • 2 cups (360 grams) fine semolina
  • 1 cup (140


In a large bowl, whisk together the semolina and flour until they are free of clumps. In a blender, mix together the water and flours, starting with the water first, one cup at a time, until a thin, crepe-like batter is achieved.

Pour the batter onto a hot griddle in thin threads (use a sieve or a condiment squirt bottle) and cook it briefly until it browns from the bottom. Scrape these