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Recipe

Kunafa

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This version sandwiches the cheese between two layers of shredded kataifi pastry for plenty of crunch. Finished with finely ground pistachios, it makes a beautiful centerpiece for a celebration or a dessert to share straight from the tray.
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Ingredients

  • Kunafa
  • 12–16 ounces sweet Arabic cheese, such as desalted Nabulsi or Akkawi, or low-salt mozzarella, shredded
  • 500 grams kunafa dough, also called kataifi pastry, thawed
  • 1 cup ghee or butter, melted
  • A little extra ghee or butter, for greasing the tray
  • Finely ground pistachios, for garnishing

Simple Syrup

  • 2 1/2 cups white sugar
  • 1 1/4 cups water
  • 1 teaspoon fresh lemon juice

Instructions

  • Prepare the syrup.
  • Combine the sugar, water, and lemon juice in a saucepan. Heat, stirring gently until the sugar dissolves.
  • Bring to a boil, then stop stirring. Reduce the heat and simmer briefly, about 1–2 minutes. Remove from the heat and set aside to cool while preparing the kunafa.
  • Prepare the cheese.
  • If using salty Nabulsi or Akkawi, soak it in cold water in the refrigerator, changing the water several times until pleasantly mild. Drain thoroughly and pat dry before shredding.
  • Low-salt mozzarella can be shredded and used directly.
  • Coat the pastry.
  • Place the thawed kataifi in a large bowl. Cut or pull it into shorter strands, separating any clumps.
  • Pour over the melted ghee or butter and mix thoroughly until the strands are evenly coated.
  • Assemble.
  • Generously grease a 12-inch round baking tray.
  • Spread half the pastry evenly over the bottom and press into a compact layer.
  • Distribute the shredded cheese over the pastry, leaving a small border around the edge.
  • Cover with the remaining pastry and press gently to create an even surface.
  • Oven Method
  • Preheat.
  • Preheat the oven to 350°F (175°C).
  • Bake.
  • Bake for 45–60 minutes, until the pastry is golden and crisp and the cheese is melted. Begin checking toward the earlier end of the baking time.
  • Stovetop Method
  • Use a suitable tray.
  • Use a sturdy metal kunafa tray specifically suitable for direct stovetop heat. Do not use glass, ceramic, or a tray intended only for oven use.
  • Cook the first side.
  • Place over low heat and rotate the tray frequently using heatproof oven mitts so the bottom browns evenly.
  • Begin checking after 5–6 minutes, lifting an edge carefully with a spatula. A large tray may take longer, depending on the burner and pan.
  • Flip and finish.
  • Remove from the heat. Carefully invert onto another lightly greased, stovetop-safe tray of a suitable size.
  • Return to low heat and cook the second side, rotating frequently, until golden and the cheese is fully melted. Begin checking after another 5–6 minutes.
  • Finish and Serve
  • Slowly pour about 2 cups of the prepared syrup over the hot kunafa, adding it gradually and allowing it to soak in. Use less if you prefer a lighter sweetness.
  • Let stand briefly, then carefully invert onto a serving platter if desired. Handle cautiously, as the tray and syrup will be hot.
  • Garnish with finely ground pistachios. Serve warm with any remaining syrup on the side.

Connie’s notes

  • Taste the cheese first. Nabulsi and Akkawi vary in saltiness and may need several water changes before using.
  • Drain the cheese well. Excess moisture can make the pastry soggy.
  • Separate the kataifi strands. Breaking apart clumps helps the ghee coat everything evenly.
  • Press the bottom layer firmly. A compact base makes the kunafa easier to slice and serve.
  • Keep cheese away from the edges. This helps prevent it from leaking and sticking to the tray.
  • Watch the color underneath. The bottom should be golden, not just the top.
  • Add syrup gradually. You can always offer more at the table.
  • Serve promptly. The cheese firms as it cools, so enjoy while warm.
  • Refrigerate leftovers. Store covered for up to 3–4 days. Reheat in the oven until hot throughout to help restore some crispness.
 
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