Kunafa Recipe

Kunafa has always been a showstopper in Middle Eastern desserts—whether served at big celebrations or as a sweet treat after iftar during Ramadan. Its crispy golden layers and gooey cheese filling make it irresistible!

And just like other beloved Middle Eastern treats such as qatayef, luqaimat (sweet dumpling), and maamoul, this dessert has a special way of bringing people together. If you love the flavors of Kunafa, you’ll also enjoy the buttery layers of baklava and the soft and syrupy basbousa.

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 or creamy ashta.

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.

What Kind of Cheese Is Used in Kunafa Recipe?

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 sweet and salty flavor.

In some variations of kunafa, akkawi cheese can be used as a substitute 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 fresh mozzarella cheese, like I did, which provides a more accessible alternative to traditional cheeses like nabulsi or akkawi.

Kunafa Recipe 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 (Kataifi dough): Shredded pastry dough that forms the crispy layers of the Kunafa when baked.

Melted Butter: Coats and crisps up the katayif layers.

Mozzarella: Used as a cheese filling for its melting qualities. As mentioned above, you can use Nabulsi or Akkawi cheese.

Garnish

Pistachios: Chopped pistachios add crunch and a nutty flavor.

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

How to Make Kunafa Recipe

Step 1

In a small saucepan, combine sugar and water. Bring to a boil, then reduce to medium heat and simmer for 5-7 minutes until slightly thickened. Stir in lemon juice and optional flavorings. Let the sugar syrup cool completely

Step 2

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

Step 3

Preheat the oven to 350°F (175°C). Using a food processor or a knife, cut the kataifi into small strands. In a large bowl, mix with melted butter or melt ghee and coat the dough well to ensure a crispy texture.

Step 4

Then, brush the bottom of a 12-inch pan with melted butter. Spread half the kataifi in the pan, pressing firmly to create a solid base. Evenly distribute the mozzarella cheese, then layer the remaining kataifi on top, pressing gently to secure.

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, drizzle 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

Enjoy kunafa fresh and warm, straight from the oven, when the pastry is crispy and the cheese filling is gooey.

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.

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, but you can also use akkawi cheese or mozzarella cheese.

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

Storage

Refrigeration: Place kunafa 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. It can be frozen for up to 2-3 months.

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