Classic Kunafa (Knafeh) Recipe ,Arabic sweets

 

Ingredients

For the Kunafa Base

 

• 1 lb (450g) kataifi pastry (shredded phyllo dough)
• 1 cup (225g) unsalted butter, melted
• 1/2 cup vegetable oil

For the Cheese Filling

• 2 cups (500g) akkawi or fresh mozzarella cheese, shredded
• 1/2 cup ricotta cheese (optional)

For the Sugar Syrup

• 2 cups granulated sugar
• 1 1/2 cups water
• 1 tablespoon lemon juice
• 1 tablespoon rose water or orange blossom water (optional)

For Garnish

• 1/2 cup pistachios, roughly chopped
• Ground cinnamon (optional)

Equipment

• 9x13 inch baking pan
• Large mixing bowl
• Saucepan
• Cheese grater
• Sharp knife

Instructions

Prepare the Sugar Syrup

1. In a saucepan, combine sugar and water over medium heat.
2. Stir until sugar dissolves completely.
3. Add lemon juice and simmer for 10-15 minutes until slightly thickened.
4. Remove from heat, stir in rose water or orange blossom water.
5. Let cool completely. The syrup should be room temperature when added to the kunafa.

Prepare the Cheese

1. If using akkawi cheese, soak in cold water for 24 hours, changing water several times to remove excess salt.
2. Drain and pat dry the cheese.
3. Shred or crumble the cheese into small pieces.

Prepare the Kunafa Base

1. Preheat the oven to 375°F (190°C).
2. Thaw kataifi pastry if frozen, leaving at room temperature for 30 minutes.
3. Using your hands, gently separate and fluff the pastry strands.
4. Mix melted butter and vegetable oil in a small bowl.
5. Pour the butter mixture over the pastry, gently mixing to coat every strand.

Assemble the Kunafa

1. Grease the baking pan with some of the butter mixture.
2. Divide the pastry into two equal portions.
3. Press half the pastry evenly into the bottom of the pan.
4. Spread the cheese evenly over the first layer of pastry.
5. Cover the cheese with the remaining pastry, pressing down gently.

Baking

1. Bake for 35-45 minutes until the top is golden brown and crispy.
2. Remove from oven and immediately pour the cooled sugar syrup over the hot kunafa.
3. Let it sit for 10-15 minutes to absorb the syrup.

Serving

1. Garnish with chopped pistachios and a sprinkle of cinnamon.
2. Serve warm, cutting into square or diamond-shaped pieces.

Tips

• For the best texture, use fresh kataifi pastry.
• Don't skip soaking salty cheeses to balance the flavor.
• Serve immediately for the crispiest texture.

Variations

• Can be made with sweet cheese or cream filling
• Some regions add clotted cream (ashta) as a filling
• Can be flavored with different nuts like almonds or walnuts