Nablus Sweet Write Ups

 In a bright, tiled room is a branch of a 14-year-old Paterson, N.J., business, specializing in desserts. There are cookies, flavored with walnuts, almonds or pistachios, and small dense cakes of semolina, some sweetened with sugar, others with honey, topped or stuffed with a medley of nuts. You'll notice members of the baklava family, and a kind of Fig Newton, fresher and lighter than what you would find in a supermarket. You won't, however, find labels, but just point, or request your favorite nut. Some sweets are by the pound, others can be bought by the single piece. Two, however, are worth asking for by name. The house specialty is k'nafee, a wide, warm disc of Italian and Arab cheeses, bound with syrup and semolina, and topped with a scattering of crushed pistachios. It's rich, and only barely sweet, as is the m'halabia, an ethereal block of whiteness made from fresh milk. Eating it is like nibbling a cloud. -- Matt Gross
-The New York Times

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