📝 About This Recipe
Originating from the historic city of Nablus, Kunafa is the crown jewel of Middle Eastern desserts, celebrated for its mesmerizing contrast of textures. This dish features a crisp, buttery crust of shredded phyllo dough that encases a molten, stretchy heart of sweet Akkawi cheese. Drenched in a fragrant rose and orange blossom syrup, it is a sensory journey that balances salty, sweet, and floral notes in every decadent bite.
🥗 Ingredients
The Pastry Base
- 500 grams Kataifi (Shredded Phyllo Dough) (thawed if frozen)
- 1 cup Ghee (Clarified Butter) (melted and high quality)
- 1/4 teaspoon Orange Food Coloring (optional, for traditional bright orange hue)
The Cheesy Core
- 400 grams Akkawi Cheese (desalted and shredded)
- 200 grams Fresh Mozzarella Cheese (low moisture, shredded)
- 1/2 cup Ricotta Cheese (to add creaminess)
Attar (Aromatic Syrup)
- 2 cups Granulated Sugar
- 1 cup Water
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Rose Water
- 1 tablespoon Orange Blossom Water
Garnish
- 1/4 cup Raw Pistachios (finely ground)
- 1 tablespoon Dried Edible Rose Petals (for decoration)
👨🍳 Instructions
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1
Prepare the syrup first by combining sugar and water in a small saucepan. Bring to a boil over medium-high heat until the sugar dissolves.
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2
Add the lemon juice and reduce heat to low; simmer for 10 minutes until slightly thickened. Stir in rose and orange blossom water, then remove from heat and let cool completely.
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3
If using traditional Akkawi cheese, slice it and soak in fresh water for 2-3 hours, changing the water every 30 minutes to remove the salt. Drain and squeeze thoroughly.
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4
Preheat your oven to 375°F (190°C). Grease a 12-inch round baking pan generously with 2 tablespoons of the melted ghee.
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5
Place the kataifi dough in a large bowl. Use your hands or kitchen shears to break/cut the strands into 1-inch pieces.
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6
Mix the orange food coloring (if using) into the remaining melted ghee. Pour the ghee over the dough and massage it in thoroughly until every strand is coated and glistening.
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7
Press two-thirds of the buttered dough into the bottom of the prepared pan. Press down firmly using the bottom of a measuring cup to create a flat, compact layer.
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8
In a bowl, mix the shredded Akkawi, mozzarella, and ricotta. Spread the cheese mixture evenly over the dough, leaving a 1/2-inch border around the edges to prevent sticking.
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9
Scatter the remaining dough over the cheese layer, pressing down lightly this time just to seal the edges.
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10
Bake for 30-35 minutes, or until the edges are golden brown and the cheese is bubbling.
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11
Remove from the oven and immediately (and carefully) invert the kunafa onto a large serving platter.
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12
While piping hot, slowly pour the cooled syrup over the entire surface. The kunafa will hiss as it absorbs the sweetness.
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13
Garnish with a generous dusting of ground pistachios and rose petals. Serve immediately while the cheese is at its stretchiest.
💡 Chef's Tips
Ensure the syrup is completely cold when poured over the hot kunafa to maintain a crispy texture. If you cannot find Akkawi cheese, a mix of mild white cheddar and mozzarella works as a great substitute. Always squeeze the moisture out of your cheese using a cheesecloth to prevent a soggy bottom layer. For the best crust, use high-quality ghee rather than butter, as the milk solids in regular butter can burn at high temperatures. Don't skimp on the pressing step; a tightly packed bottom layer is the secret to a professional-looking slice.
🍽️ Serving Suggestions
Serve warm with a side of thick Arabic cream (Ashta) for extra indulgence. Pair with a cup of strong, unsweetened Turkish coffee or Moroccan mint tea to balance the sweetness. A side of fresh fruit, like sliced figs or grapes, provides a refreshing palate cleanser. For a modern twist, serve with a scoop of vanilla bean or mastic-flavored ice cream.