The 2,000-year-old city of Nablus, which is located in the northern West Bank and is a lush, green agricultural region that produces some of the best food in the region, is regarded as the region’s capital. Especially during the Ottoman era, Nablus’ location on the old trade route between Jaffa or Jerusalem and Damascus gave rise to a thriving gastronomic culture. Nablus is the place to go if you’re seeking for a range of traditional, regionally grown Palestinian meals and vegetables.
Kunafeh is maybe the most well-known and adored meal to come out of Nablus, or even all of Palestine. What’s not to love about this dish made with an unsalted, mild form of nabulsi cheese, sandwiched between two layers of crispy pastry fried in butter and covered in sugar syrup? The al-Aqsa bakery in the Old City is a kunafeh institution that is well-known across Palestine. They prepare their kunafeh pastry in their traditional open factory in front of onlookers in large circular trays.
Sweetened prime pistachios rolled within thin strings of roasted knafeh and cut into quarter discs. Indulgent and rich, this special sweet is made from age old recipes.
Qatayef, or Middle Eastern semolina pancakes, are a classic Arabic confection that are particularly well-liked. They are filled with a variety of ingredients, with nuts or sweet cheese being the most popular. After being deep-fried, they are then covered with Atar Rose Water Syrup. Some are made into horn shapes by merely sealing one end, filling with cream or kashta, and then topping with pistachios.