Kunafa Recipe (Cheese Kunafa with Syrup)

Kunafa is a Middle Eastern dessert of shredded kataifi pastry, soaked in butter, layered with cheese and baked until golden. It is finished with a cold sugar syrup, which soaks through the crisp pastry. It is served warm, often with ice cream.

Ingredients

• 450 g (1 lb) kataifi (kunafa dough), thawed
• 1 cup (230 g) unsalted butter, melted
• 2 cups (200 g) grated low-moisture mozzarella or Akawi cheese
• For the syrup: 2 cups (400 g) sugar, 1 cup (240 ml) water, 1 tbsp lemon juice, 1 tsp orange blossom water
• Pistachios, chopped, to serve (optional)

Method

1. Make the syrup first: boil the sugar, water and lemon juice for 8 minutes. Stir in the orange blossom water and let it cool completely.
2. Heat the oven to 180°C (350°F). Butter a 9-inch (23 cm) round or square pan.
3. Separate the kataifi strands with your fingers and toss with about two-thirds of the melted butter.
4. Press half the pastry into the pan. Spread the cheese over it, then top with the remaining pastry, pressing firmly.
5. Drizzle the remaining butter over the top and bake for 35 to 40 minutes, until deep golden.
6. Invert onto a platter or cut in the pan, and pour the cold syrup over the hot kunafa. Sprinkle with pistachios and serve warm.

Tips

• Pour cold syrup over hot kunafa. The contrast makes it crisp rather than soggy.
• For chocolate kunafa, spread a thin layer of melted chocolate or chocolate spread over the cheese before adding the top layer.
• For kunafa with ice cream, serve a scoop of vanilla ice cream alongside a warm square.

Frequently asked questions

What is kunafa dough?

Kataifi, a shredded pastry made from fine strands of dough. Kunafa is the dessert made with it.

Why is my kunafa soggy?

Pour the cold syrup over hot kunafa, and use less syrup if it still looks wet.

What cheese do I use?

Low-moisture mozzarella or Akawi. Nabulsi is the traditional choice in the Levant.

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