>Passed down from grandfather to father to son, the art of making Arabic dessert has traveled from thousands of miles to the United States. Knafeh as we know it came about hundreds of years ago in the city of Nablus (a city in Palestine). Only a handful of families mastered the art of making Knafeh using the local Nabulsi cheese. Eventually Knafeh became very prominent in this city and spread to the broader region as โNabulsi Knafehโ.
Asem Abusir, an immigrant from the city of Nablus came to the United States 30 years ago and brought with him the artistry that he inherited from his forefathers. The Abusir family has many establishments throughout the Middle East preparing and serving Knafeh. The dessert is made of shredded dough and sweet white cheese with a touch of white sugar syrup.
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