📝 About This Recipe
This exquisite Kunafa is the crown jewel of Middle Eastern desserts, particularly cherished during the nights of Ramadan and the celebrations of Eid al-Fitr. It features a mesmerizing contrast between the shatteringly crisp, butter-drenched kataifi pastry and a warm, molten heart of sweet and savory cheeses. Finished with a signature drenching of floral-infused simple syrup and a dusting of bright green pistachios, it is a sensory masterpiece that embodies the spirit of hospitality.
🥗 Ingredients
For the Scented Syrup (Attar)
- 2 cups Granulated sugar
- 1 cup Water
- 1 teaspoon Fresh lemon juice (prevents crystallization)
- 1 tablespoon Rose water (high quality)
- 1 tablespoon Orange blossom water
For the Pastry Crust
- 500 grams Kataifi pastry (shredded phyllo dough, thawed if frozen)
- 1 cup Ghee or unsalted butter (melted and clarified)
- 1/4 teaspoon Orange food coloring or ground turmeric (optional, for the traditional orange hue)
For the Cheese Filling
- 300 grams Akawi cheese (soaked in water to remove salt)
- 200 grams Low-moisture Mozzarella (shredded)
- 100 grams Ricotta cheese or Ashta (for extra creaminess)
For Garnish
- 1/2 cup Raw pistachios (finely ground)
- 1 tablespoon Dried edible rose petals (optional)
👨🍳 Instructions
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1
Prepare the syrup first by combining sugar, water, and lemon juice in a small saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Stir in the rose and orange blossom waters, then remove from heat and let it cool completely to room temperature.
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2
If using Akawi cheese, slice it into thin pieces and soak in cold water for at least 2 hours, changing the water every 30 minutes to leach out the salt. Drain thoroughly and pat dry with paper towels before crumbling.
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3
Preheat your oven to 375°F (190°C). Generously grease a 12-inch round baking pan or a traditional Kunafa tray with 2 tablespoons of the melted ghee.
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4
Place the kataifi pastry in a large bowl. Use your hands to gently pull the strands apart and break them into smaller pieces (about 1 inch long). You can also use a food processor for a few pulses to achieve a finer texture.
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5
Mix the optional food coloring or turmeric into the remaining melted ghee. Pour the ghee over the kataifi and use your hands to massage it in thoroughly, ensuring every single strand is well-coated and glistening.
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6
Take about two-thirds of the kataifi and spread it evenly across the bottom of the prepared pan. Press down firmly using the bottom of a heavy glass or another smaller pan to create a compact, flat layer. Build up the edges slightly to hold the cheese.
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7
Mix the crumbled Akawi, shredded mozzarella, and ricotta together in a bowl. Spread the cheese mixture evenly over the pressed kataifi layer, leaving a half-inch border around the edges to prevent the cheese from sticking to the pan sides.
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8
Cover the cheese with the remaining one-third of the kataifi pastry, sprinkling it lightly and evening it out without pressing too hard.
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9
Bake in the preheated oven for 35-45 minutes. The edges should be deep golden brown and the pastry should appear crisp.
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10
Immediately upon removing the Kunafa from the oven, carefully invert it onto a large serving platter. The bottom layer (now the top) should be a stunning, uniform golden-orange.
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11
While the Kunafa is piping hot, slowly pour the cooled syrup over the entire surface. You will hear a satisfying sizzle as the pastry absorbs the sweet liquid.
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12
Garnish the center or the edges with a generous ring of ground pistachios and a few dried rose petals. Serve immediately while the cheese is still warm and stretchy.
💡 Chef's Tips
The most critical step is desalting the Akawi cheese; if skipped, the dessert will be unpleasantly salty. Always pour cold syrup over hot Kunafa (or vice versa) to ensure the pastry stays crisp rather than becoming soggy. Pressing the bottom layer firmly is the secret to a professional, bakery-style finish that doesn't crumble when sliced. If you cannot find Akawi cheese, a mix of fresh Mozzarella and mild Queso Fresco is an excellent substitute. Use a high-quality ghee for the most authentic, nutty flavor profile.
🍽️ Serving Suggestions
Serve warm with a side of Ashta (clotted cream) for added richness. Pair with a small cup of bitter Arabic coffee or Turkish coffee to balance the sweetness. A glass of fresh mint tea is a classic accompaniment during Eid celebrations. For a modern twist, serve with a scoop of vanilla or mastic-flavored ice cream. Add a side of fresh seasonal fruits like figs or grapes to cleanse the palate.