Fried white cheese is a beloved dish on the Palestinian table, especially in the city of Nablus, known for its famous Nabulsi cheese. Historically, Nabulsi cheese with nigella seeds was preserved in salted brine inside metal containers and used in many local dishes, from the iconic Nabulsi knafeh to simple fried cheese served with seasonal fruits like oranges, watermelon, or grapes.

 This recipe is inspired by that tradition, pairing savory fried cheese with the sweet acidity of caramelized grapes and preserved lemon, all elevated by the depth of Palestinian extra virgin olive oil.

For generations, shepherds across Palestine have shaped the land, its food, and its traditions. Their knowledge of grazing, animal care, and seasonal rhythms is the foundation of the cheeses we use today. Historically, shepherding families moved freely across open hillsides, following natural grazing paths passed down through generations.

Today, that landscape is dramatically restricted. Land is seized, movement is limited, grazing areas shrink each year, and Palestinian shepherds face ongoing attacks by settlers and IOF aiming to push them away from what remains of their fields. Yet despite these pressures, they continue their work with dignity, tending their flocks and protecting traditions that preserve the richness of our culinary heritage.
Every bite of Palestinian cheese carries this story.

The mallow leaves used in this dish are foraged, reflecting a long-standing Palestinian relationship with wild plants and seasonal eating. Foraging has always been part of daily life here: families heading to the hills after winter rains to collect mallow, wild Zaatar, ’akub, and countless other plants that appear only during certain months.

These foods are more than ingredients, they’re memory, practice, and survival.
 Yet today, foraging is increasingly restricted or even criminalized in parts of Palestine. Palestinians are fined or punished for picking plants their families have gathered for centuries. Still, the tradition continues wherever possible, protecting biodiversity and preserving flavors and knowledge rooted in the land itself.

Every element of this dish is intentional, especially the olive oil. For the preserved lemon, we use Jenin Rumi olive oil, a variety known for its rounder, more balanced profile. Rumi olives, an ancient cultivar that has grown in Palestine for centuries, bring a gentle depth that works beautifully in pickling, allowing the citrus, chili, and nigella to shine while still preserving them with a distinctly Palestinian character.

For frying the cheese and finishing the dish, we turn to early-harvest Burin olive oil, known for its bold, green, and peppery notes. Burin oil stands up beautifully to heat, caramelization, and the richness of the cheese. Its intensity enhances the sweetness of the grapes, cuts through the saltiness of the cheese, and pulls all the components together in a bright, expressive finish.

These two oils, Jenin Rumi and early-harvest Burin, reflect the diversity of Palestinian olive groves and the care of the farmers who tend them. Using each where it shines most brings the recipe to life in its fullest, most authentic form.

How to Prepare Preserved Lemon

1. Slice the lemons thinly and the chili into fine strips.
   

2. Mix with salt until the lemons release their juices.
   

3. Add sugar and nigella seeds; mix again.
   

4. Pour a thin layer of olive oil at the bottom of the jar.
   

5. Layer the lemon mixture, adding olive oil between each layer.
   

6. Continue until the jar is full, then cover completely with olive oil.
   

7. Seal and store in a cool, dark place.
   
   

How to Make Caramelized Grapes

1. Cut grapes in half.
   

2. Drizzle olive oil in a warm pan; place grapes cut-side down.
   

3. Add thyme leaves and sea salt.
   

4. Sprinkle sugar over the grapes and reduce heat to medium.
   

5. Cook until the sugar melts, the grapes soften, and a glossy caramel forms.
   

How to Fry the Cheese

1. Pat cheese dry to remove moisture.
   

2. Heat olive oil in a pan over medium-high heat.
   

3. Fry cheese slices until golden and crisp on both sides.
   

4. Add sage leaves to the hot oil to infuse aroma.