📝 About This Recipe
A crown jewel of Middle Eastern desserts, Kunafa is a breathtaking masterpiece of textures, featuring buttery, shredded kataifi pastry and a molten, gooey cheese center. This recipe captures the authentic Levantine spirit, balancing the salty notes of Akkawi cheese with a floral, honey-like simple syrup infused with rose and orange blossom. Baked until a vibrant golden-orange, it offers a satisfying crunch that gives way to a decadent, stretchy heart, making it the ultimate centerpiece for celebrations.
🥗 Ingredients
The Pastry Base
- 500 grams Kataifi pastry (shredded phyllo) (thawed if frozen)
- 1 cup Ghee or clarified butter (melted and warm)
- 1/4 teaspoon Orange food coloring powder or liquid (optional, for traditional bright color)
The Cheese Filling
- 400 grams Akkawi cheese (desalinated (soaked in water and drained))
- 200 grams Fresh Mozzarella cheese (shredded or chopped)
- 1/2 cup Ricotta cheese (for extra creaminess)
Ater (Simple Syrup)
- 2 cups Granulated sugar
- 1 cup Water
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 tablespoon Rose water (high quality)
- 1 tablespoon Orange blossom water
Garnish
- 1/4 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 water, then remove from heat and let it cool completely to room temperature.
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2
If using traditional Akkawi cheese, slice it and soak it in cold water for at least 4-6 hours, changing the water every hour to remove the salt. Drain and pat dry thoroughly with paper towels.
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3
Preheat your oven to 375°F (190°C). Lightly grease a 12-inch round baking pan or a heavy-bottomed skillet with a tablespoon of ghee.
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4
Place the kataifi pastry in a large bowl. Use your fingers to pull the strands apart and break them into smaller pieces (about 1 inch long). Alternatively, pulse briefly in a food processor.
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5
Mix the food coloring (if using) into the melted ghee. Pour the ghee over the pastry strands and use your hands to massage it in, ensuring every single strand is evenly coated and glistening.
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6
Take two-thirds of the pastry and press it firmly into the bottom of the prepared pan. Use the bottom of a flat cup to pack it down hard, creating a slight lip up the sides of the pan to hold the cheese.
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7
Crumble the desalinated Akkawi and mix it with the shredded mozzarella and ricotta. Spread this cheese mixture evenly over the pastry base, leaving a half-inch border around the edges to prevent sticking.
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8
Scatter the remaining third of the pastry over the cheese layer. Press down very lightly this time—just enough to cover the cheese.
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9
Bake for 30-35 minutes, or until the edges are deep golden brown and the pastry feels firm. If you notice excess butter bubbling on the sides, this is normal.
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10
Remove from the oven and immediately (and carefully) invert the kunafa onto a large serving platter. The bottom should now be a beautiful, crispy golden top.
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11
While the kunafa is piping hot, slowly pour the cooled syrup over the entire surface. You will hear it sizzle; this ensures the pastry stays crisp while absorbing the sweetness.
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12
Garnish generously with ground pistachios in a circular pattern or a star shape in the center, and sprinkle with dried rose petals for a pop of color.
💡 Chef's Tips
Always pour cold syrup over hot kunafa (or vice versa) to maintain the crunch; never use both at the same temperature. If you cannot find Akkawi cheese, use a mix of low-moisture mozzarella and mild white cheddar, but ensure they are not too salty. Pressing the base layer firmly is the secret to a professional look; it prevents the cheese from leaking through to the pan. For the best texture, serve immediately while the cheese is still molten and stretchy. To reheat leftovers, use an oven or air fryer rather than a microwave to restore the pastry's crispness.
🍽️ Serving Suggestions
Serve warm with a side of thick clotted cream (Ashta) for extra richness. Pair with a small cup of bitter, cardamom-infused Arabic coffee to balance the sweetness. A glass of cold mint tea is a refreshing accompaniment to the floral notes of the syrup. Add a few fresh berries on the side for a modern, tart contrast to the savory cheese. Excellent as a grand finale to a dinner featuring grilled meats and mezze.