Lebanon’s knafeh bil jibn is a cheese-filled variation but with a slightly different preparation method. The dough is often ground into finer crumbs or made with semolina, resulting in a denser, more cake-like texture. The filling typically includes sweetened Akkawi cheese, which is less salty than Nabulsi cheese, making it a milder alternative.

This version is particularly popular as a breakfast dish, served warm with a side of syrup. It is a staple during festive occasions, such as weddings and religious holidays, and is often paired with coffee or tea.

One of the most famous variations, knafeh nabulsia, originates from the city of Nablus in Palestine. This version features a layer of Nabulsi cheese—known for its mild, salty flavor—beneath the shredded dough. The dish is often dyed a striking orange with food coloring, making it instantly recognizable.

Knafeh nabulsia is cooked in a wide, shallow pan and served in generous slices. The contrast between the stretchy, molten cheese and the crisp, syrup-soaked dough creates a unique and irresistible texture. This version is so beloved that it has become a symbol of Palestinian culinary heritage, often served during celebrations and holidays.

In Turkey, künefe is a popular dessert that shares many similarities with knafeh nabulsia. It is also made with shredded dough and cheese, but Turkish künefe uses stretchy cheeses like Hatay or mozzarella. The dish is traditionally cooked in small, individual pans and served piping hot, ensuring the cheese remains gooey and the dough crispy.