📝 About This Recipe
A crown jewel of Middle Eastern patisserie, Kunafa is a breathtaking contrast of textures featuring a buttery, crispy kataifi crust and a molten, gooey cheese center. This version captures the authentic spirit of Nablus, where the salty-sweet interplay of Akawi cheese meets a fragrant infusion of orange blossom and rose water. It is a celebratory dessert that promises a warm, comforting embrace in every bite, finished with a vibrant sprinkle of emerald green pistachios.
🥗 Ingredients
The Crust
- 500 grams Kataifi pastry (shredded phyllo) (thawed if frozen)
- 1 cup Ghee or clarified butter (melted and warm)
- 1/4 teaspoon Orange food coloring (optional) (traditional for the vibrant sunset hue)
The Cheese Filling
- 400 grams Akawi cheese (desalinated (soaked and drained))
- 200 grams Low-moisture Mozzarella cheese (shredded)
- 1/2 cup Fresh Ricotta or Mascarpone (for extra creaminess)
Attar (Sugar Syrup)
- 2 cups Granulated sugar
- 1 cup Water
- 1 teaspoon Lemon juice (prevents crystallization)
- 1 teaspoon Rose water (added at the end)
- 1 teaspoon Orange blossom water (added at the end)
Garnish
- 1/4 cup Raw pistachios (finely ground)
- 1 tablespoon Dried edible rose petals (optional for presentation)
👨🍳 Instructions
-
1
Prepare the cheese: Slice the Akawi cheese and soak it in cold water for at least 4-6 hours, changing the water every hour to remove the salt. Drain and pat completely dry before using.
-
2
Make the syrup: In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes until slightly thickened. Stir in rose and orange blossom waters, then set aside to cool completely.
-
3
Preheat your oven to 375°F (190°C) and generously grease a 12-inch round baking pan with two tablespoons of the melted ghee.
-
4
Prepare the kataifi: Place the pastry in a large bowl and gently pull the strands apart. Use kitchen shears to chop the strands into roughly 1-inch pieces.
-
5
Mix the remaining melted ghee with the food coloring (if using). Pour the ghee over the kataifi and use your hands to rub it in thoroughly, ensuring every strand is coated and glistening.
-
6
Firmly press about two-thirds of the kataifi mixture into the bottom of the prepared pan. Use the bottom of a flat cup to pack it down tightly and slightly up the sides to create a border for the cheese.
-
7
Crumble the desalinated Akawi and mix it with the shredded mozzarella and ricotta. Spread this cheese mixture evenly over the kataifi base, leaving a half-inch border around the edges.
-
8
Sprinkle the remaining kataifi pastry over the cheese layer, pressing down very lightly just to cover the filling.
-
9
Bake for 30-35 minutes, or until the edges are deep golden brown and the pastry feels firm to the touch.
-
10
Remove from the oven and immediately run a knife around the edges. Carefully invert the kunafa onto a large serving platter.
-
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 sweetness.
-
12
Garnish the center or edges with a generous dusting of ground pistachios and rose petals. Serve immediately while the cheese is still stretchy and molten.
💡 Chef's Tips
Always pour cold syrup over hot kunafa (or vice versa) to ensure the pastry stays crisp rather than becoming soggy. To desalinate Akawi cheese quickly, use warm water and change it every 15 minutes, but cold soaking overnight is best for texture. If you cannot find Akawi cheese, a mix of mild white Queso Fresco and Mozzarella works as a great substitute. Don't skip the step of packing down the base layer; a tight pack ensures the kunafa holds its shape when sliced. Use a high-quality ghee for the most authentic, nutty aroma and flavor.
🍽️ Serving Suggestions
Serve warm with a side of thick clotted cream (Ashta) for extra indulgence. Pair with a cup of bitter Arabic coffee infused with cardamom to balance the sweetness. A glass of cold mint tea is a refreshing accompaniment that cuts through the richness of the cheese. For a modern twist, serve with a scoop of mastic or vanilla bean ice cream. Best enjoyed immediately, as the cheese filling will firm up as it cools.