Kunafa (Kunefe)

Middle Eastern desserts, known for their rich flavors, add a sweet touch to any gathering. Baklava, featuring layers of filo pastry, nuts, and honey, stands out as a beloved favorite.

Similarly, luqaimat (sweet dumpling) and qatayef, delightful stuffed pancakes enjoyed during special occasions, hold a special place in Middle Eastern cuisine. But this kunafa recipe is actually one of my favorites.

Recipe Highlights: Kunafa

Cultural Influence: Middle Eastern dessert, popular in Turkish, Palestinian, Lebanese, and Egyptian cuisines.

Suitable for: Celebrations, family gatherings, and festive occasions like Ramadan.

Dominant Flavor Profile: Sweet

Skill Level Required: Intermediate

Why You’ll Love This Recipe: You’ll love Kunafa for its unique combination of textures and flavors. The crispy outer layer, creamy cheese filling, and sweet syrup make every bite a delightful experience. It’s a show-stopping dessert for every occasion.

What Is Kunafa?

Kunafa, also known as kunafeh, Knafeh, or knefeh, is a traditional Middle Eastern dessert made from thin, shredded pastry dough, usually known as kataifi or katayif, which is layered with a sweet cheese filling.

The dessert is baked until the pastry is crispy and golden, and then soaked in a fragrant sugar syrup, often infused with rose or orange blossom water. Kunafa is usually garnished with a sprinkle of crushed pistachios or other nuts, adding a delightful crunch and flavor contrast.

Known for its unique combination of textures and rich, sweet taste, Kunafa is a popular treat at celebrations and family gatherings throughout the Middle East.

What Kind of Pastry Is Used for Kunafa?

Kunafa is typically made using kataifi, a shredded pastry dough resembling the phyllo dough. It’s available in most Middle Eastern supermarkets’ chilled or frozen sections.

To prepare Kunafa, first, the kataifi is torn into pieces, coated in butter, and layered onto a pan. It’s then filled with either cheese or ashta (thickened cream). After that, the dessert is cooked over low heat until crispy and golden, then drizzled with simple syrup and generously garnished with pistachios for added flavor and texture.

What Kind of Cheese Is Used in Kunafa?

In Kunafa (or Knafeh), a specific type of cheese called Nabulsi cheese is traditionally used. Nabulsi cheese is a semi-hard cheese made from sheep’s milk and has a mild sweet and salty flavor. It’s known for its ability to soften and become stretchy when heated, making it ideal for the gooey, cheesy filling that contrasts with the crispy layers of pastry in Kunafa.

In some variations of Kunafa, Akkawi cheese or even mozzarella cheese can be used as substitutes for Nabulsi cheese. Akkawi cheese is a mild white cheese from the Middle East, often used in cooking due to its ability to melt and its slightly salty flavor.

You can also use mozzarella cheese, which provides a more accessible alternative to traditional cheeses like Nabulsi or Akkawi.

Turkish Künefe Versus Palestinian Kunafa

Turkish Kunafa (Künefe) and Palestinian Kunafa (Knafeh Nabulsiyeh) are two beloved versions of this Middle Eastern dessert, each with its own unique characteristics.

The Turkish version, known as Künefe uses coarser, shredded phyllo dough (kataifi) mixed with butter, layered with a mild, stretchy cheese like Hatay cheese, and cooked in a special copper tray over the stovetop.

It is then soaked in a simple sugar syrup and garnished with crushed pistachios, often served with clotted cream (kaymak) or a scoop of ice cream. This version is widely popular in Turkey, especially in southern regions like Hatay and Antep.

On the other hand, Palestinian Kunafa uses either finely ground semolina dough (Kunafa Na’ameh) or shredded phyllo dough (Kunafa Khishneh) and is traditionally made with saltier Nabulsi or Akkawi cheese. First, the dough is mixed with butter or ghee, then layered with cheese, and baked, often involving pressing the dough to create a firm base. It is then drizzled with sugar syrup and garnished with chopped pistachios and rose petals.

Kunafa Ingredients

Syrup

Sugar: Sweetens the syrup, creating a sticky, sweet coating for the Kunefe. Regular granulated sugar works best in this recipe.

Water: Helps dissolve the sugar and create a syrupy consistency.

Lemon Juice: Adds a hint of acidity to balance the sweetness and prevent the syrup from crystallizing.

Kunafa

Katayif: Shredded pastry dough that forms the crispy layers of the Kunefe when baked.

Melted Butter: Coats and crisps up the katayif layers, contributing to the dessert’s rich flavor and texture.

Mozzarella: Used as a cheese filling for its melting qualities, creating a gooey contrast to the crispy pastry layers. As mentioned above, you can use Nabulsi or Akkawi cheese.

Garnish

Pistachios: Chopped pistachios add crunch and a nutty flavor, enhancing the texture and presentation of the Kunefe.

Roses: Used for decoration, adding a floral and aromatic touch to the dessert, enhancing its visual appeal.

Detailed Instructions

Step 1

Boil the sugar and water until thick to make the syrup, then set it aside to cool completely.

Step 2

Then, tear or slice the cheese and make sure to remove the moisture by pressing between paper towels.

Step 3

Cut the katayif into small pieces and mix with melted butter. Then, preheat the oven to 350 degrees F and brush the bottom of a 12-inch pan with melted butter. 

Step 4

Spread half of the buttered katayif evenly over the bottom of the prepared pan, pressing down firmly with a glass to create a compact base and form walls along the sides of the pan.

After that, distribute the torn mozzarella cheese evenly over the katayif layer, covering the entire surface.

Spread the remaining buttered kataifi over the cheese layer, ensuring even coverage. Then, press gently to compact the Kunafa.

Step 5

Once baked, remove the kunafa from the oven. While still hot, carefully pour the cooled syrup evenly over the entire surface of the kunafa. The hot kunafa will absorb the syrup, ensuring a sweet and moist dessert.

Finally, sprinkle chopped pistachios generously over the kunafa for added crunch and flavor. Optionally, decorate with edible rose petals or rose water for a fragrant and elegant finish.

Serving Suggestions

Kunafa is best enjoyed fresh and warm, straight out of the oven, when the pastry is crispy and the cheese filling is gooey. Here are some serving suggestions to enhance your Kunafa experience:

Garnishes: Sprinkle additional chopped pistachios on top for extra crunch and a vibrant green color. You can also scatter a few edible rose petals over the Kunafa for a fragrant and decorative touch.

Accompaniments: Serve Kunafa alongside a cup of traditional Arabic coffee or tea. The bitter notes of coffee or the aromatic tea complement the sweetness of the dessert beautifully.

Ice Cream: Alternatively, for a decadent twist, serve Kunafa with a scoop of vanilla ice cream. The warm Kunafa pairs wonderfully with the cold, creamy texture of the ice cream, creating a delightful contrast in temperature and flavor.

Variations and Substitutions

Pre-made Kunafa Dough (Kunafa Na’ameh): Some specialty stores or online markets may offer ready-to-use Kunafa dough, ensuring an authentic experience without the need for homemade preparations.

Cheese Variations: Nabulsi Cheese is the traditional choice for Kunafa, known for its salty flavor and ability to melt and stretch when heated. You can also use akkawi cheese which is a traditional Middle Eastern cheese with a mild flavor and good melting properties, similar to mozzarella.

Butter: Substitute with clarified butter (ghee) for a nuttier flavor or with margarine for a dairy-free option.

Storage

Refrigeration: If you need to store Kunafa for longer periods, refrigerate it. Place it in an airtight container or wrap it tightly in plastic wrap. It will keep well in the refrigerator for up to 5 days.

Freezing: You can also freeze Kunafa for longer storage. Wrap individual portions or the whole dish tightly in plastic wrap and then in foil to prevent freezer burn. It can be frozen for up to 2-3 months. To thaw, transfer it to the refrigerator overnight and reheat gently in the oven before serving.

Syrup: If Kunafa has already been soaked in syrup, it’s best not to store it for extended periods as it may become too soggy. If you plan to store it, add syrup just before serving to maintain its texture.

Frequently Asked Questions