Authentic Arabic Kunafa Recipe

Ingredients

 

For the Sugar Syrup (Ater):

• 2 cups granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon rose water
• 1 tablespoon orange blossom water

For the Kunafa:

• 1 lb kunafa dough (kataifi/shredded phyllo), thawed if frozen
• 1 cup unsalted butter, melted
• 2 cups whole milk ricotta cheese (or substitute mix below)
• 1 cup whole milk mozzarella cheese, shredded
• 1/4 cup semolina flour
• 2 tablespoons sugar
• 1/4 cup crushed pistachios for garnish

Cheese Substitute Mix (if ricotta unavailable):

• 1 cup whole milk
• 1/4 cup heavy cream
• 2 tablespoons cornstarch
• 1/4 cup sugar
• Pinch of salt

Instructions

Prepare the Sugar Syrup:

1. Combine sugar, water, and lemon juice in a saucepan
2. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened
3. Remove from heat and stir in rose water and orange blossom water
4. Set aside to cool completely

Prepare the Cheese Filling:

1. If using ricotta: Mix ricotta, mozzarella, semolina, and sugar in a bowl. Set aside.
2. If making substitute: Heat milk and cream in a saucepan. Whisk cornstarch with a little cold milk until smooth, then add to the warm milk with sugar and salt. Cook, stirring constantly, until thickened. Cool completely.

Assemble the Kunafa:

1. Preheat oven to 400°F (200°C)
2. Grease a 9x13 inch baking dish or round 12-inch pan
3. Pull apart the kunafa dough to separate the strands
4. Pour melted butter over the dough and mix thoroughly with your hands until all strands are coated
5. Press half the buttered dough into the bottom of your baking dish, creating an even layer
6. Spread the cheese mixture evenly over the dough base
7. Top with remaining kunafa dough, pressing gently to create the top layer

Bake:

1. Bake for 30-40 minutes until the top and bottom are golden brown and crispy
2. Remove from oven and immediately pour the cooled syrup evenly over the hot kunafa
3. The kunafa will sizzle as it absorbs the syrup

Serve:

1. Let cool for 10-15 minutes to allow syrup absorption
2. Sprinkle with crushed pistachios
3. Cut into squares or diamond shapes
4. Serve warm for the best texture contrast between crispy exterior and creamy interior

Tips for Success:

• Kunafa dough: Find it in Middle Eastern grocery stores, often in the freezer section
• Cheese texture: The filling should be creamy but not too wet to prevent soggy bottom
• Syrup temperature: Always pour cool syrup over hot kunafa for proper absorption
• Serving: Kunafa is best served the day it's made while still warm and crispy

Variations:

• Kunafa Na'ameh: Use fine semolina-based dough instead of shredded phyllo
• Kunafa with Cream: Replace cheese with thick Arabic cream (ashta)
• Individual portions: Make in small ramekins for personal servings

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Serves: 8-10 people

Enjoy this traditional Middle Eastern dessert that's crispy on the outside, creamy on the inside, and perfectly sweet!