Andy Montoya
Kunafa is a delectable Middle Eastern dessert made with shredded phyllo dough, stuffed with cheese, topped with sugar syrup, and garnished with nuts. The authentic recipe for kunafa uses Akawi cheese, a white-brined cheese with a mild taste and excellent melting properties. However, since Akawi cheese is hard to find, mozzarella cheese is often used as a substitute. Mozzarella kunafa is easy to make and results in a stretchy, cheesy dessert. Other types of cheese used in kunafa include ricotta, cream cheese, and cottage cheese.
| Characteristics | Values |
|---|---|
| Type of dish | Dessert |
| Origin | Middle East, Palestine |
| Main ingredients | Kataifi dough, cheese, sugar syrup |
| Cheese type | Akkawi, mozzarella, ricotta, Nabulsi, clotted cream |
| Other ingredients | Ghee, butter, rose water, orange blossom water, lemon juice, pistachios, edible rose petals, whipping cream |
| Baking temperature | 450°F |
| Baking time | 20-25 minutes |
| Baking dish | 9" pan, 6" cake pan, 9x13" rectangular pan, muffin tray |
| Serving suggestion | Serve warm |
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What You'll Learn
Kunafa is a Middle Eastern dessert
Kunafa, also known as Konafa, Knafeh, Kunafe, Kunafeh, Konafi, Kunefe, and Kanafeh, is a traditional, popular Middle Eastern dessert. It is believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese. Kunafa is made using shredded filo or phyllo pastry strands (also called kataifi pastry), which are stuffed with a sweet cheese filling. The pastry is then soaked in a sweet sugar syrup, often scented with rose water or orange blossom, and topped with crushed pistachios.
Kunafa is a dessert that is both sweet and crunchy, with a gooey and cheesy centre. It is usually served hot, so that the cheese inside is molten. The dessert is traditionally made in metal plates used specifically for Kunafa and cooked on a stovetop. However, it can also be baked in the oven. Kunafa can be served in individual cups using a muffin tray, or in an aluminium round pan to ensure a consistent shape.
The traditional cheese used in Kunafa is Akkawi (also known as Nabulsi) cheese, which is named after the city of Akka (Acre, present-day Israel). This cheese is often difficult to find, so mozzarella is commonly used as a substitute, as it has a similar texture and stretch. Some recipes also use ricotta, cream cheese, or a blend of the two. To make the Kunafa even richer, clotted cream or ashta (a creamy milk pudding) can be added to the cheese mixture.
To prepare the pastry, the kataifi dough is shredded into short strands and mixed with melted ghee and Kunafa food colouring, which gives the dessert an orange tint. The dough is then layered with the cheese and baked in the oven until golden and crispy. After baking, the Kunafa is soaked in syrup and garnished with pistachios before serving.
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It's made with shredded filo pastry
Kunafa, also known as Knafeh, is a traditional Middle Eastern dessert. It is believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese. Kunafa is made with shredded filo pastry, also known as kataifi dough. This pastry can be found in the freezer section of Middle Eastern or international grocery stores. If you can't find it there, you can always make your own shredded filo pastry at home.
The pastry is layered with a stuffed cheese filling and soaked in a sweet sugar syrup, often scented with rose water or orange blossom. The dessert is then topped with crushed pistachios.
There are two popular types of Knafeh: Na'ameh, which is made with ground semolina dough, and Khishneh, which is made with shredded phyllo dough. The most authentic Kunafa recipes call for Akkawi (Nabulsi) cheese, which is slightly salty and stretchy. However, as this type of cheese can be hard to find, mozzarella cheese is often used as a substitute. Some recipes also use a blend of mozzarella and ricotta cheese.
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The traditional cheese used is Akkawi
Kunafa, also known as knafeh, kanafeh, kunafeh, konafi, kunefe, and kanafa, is a traditional Middle Eastern pastry dessert. It is believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese. Kunafa is made with shredded filo or phyllo pastry strands, stuffed with a cheese filling, and soaked in a sweet sugar syrup. It is often garnished with crushed pistachios.
The traditional cheese used in kunafa is Akkawi cheese, named after the city of Akka (present-day Acre, Israel). This slightly salty and stretchy cheese is difficult to find outside the Middle East, so mozzarella cheese is often used as a substitute in kunafa recipes. Mozzarella has a similar texture and stretch to Akkawi and balances the sweet sugar syrup well. Other cheeses that can be used include ricotta, cream cheese, and Nabulsi cheese.
If you have access to a Middle Eastern grocery store, you may be able to find Akkawi cheese. Alternatively, you can prepare the kunafa with mozzarella cheese, either on its own or blended with ricotta. For a creamier, softer filling, clotted cream or thick creme fraiche can be added to the cheese layer.
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Mozzarella is a common substitute
Kunafa, also known as knafeh, is a traditional Middle Eastern dessert made with shredded filo pastry and stuffed with a sweet, stretchy cheese. The dessert is then soaked in a fragrant sugar syrup and garnished with nuts, usually pistachios.
Kunafa is traditionally made with Akkawi (or Akawi) cheese, which is named after the city of Akka (Acre, present-day Israel). However, as this type of cheese can be difficult to source outside of the Middle East, mozzarella is often used as a substitute. Mozzarella has a similar texture and stretch to Akkawi cheese, and its subtle saltiness balances the sweet sugar syrup nicely.
Mozzarella kunafa can be made with fresh mozzarella cheese, which has less salt, and clotted cream or geymar. The dessert is baked and then drizzled with rose-scented sugar syrup. Some recipes also include a layer of ricotta cheese or cream cheese, but these do not provide the same stretch as mozzarella or Akkawi.
To prepare the pastry, the shredded phyllo dough (kataifi) is mixed with melted ghee and kunafa food colouring. The dough is then layered with cheese and baked in the oven until golden and crispy. After baking, the dessert is soaked in syrup and garnished with pistachios.
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It's served with sugar syrup
Kunafa, also known as knafeh, is a traditional Middle Eastern dessert. It is made with shredded filo pastry, stuffed with cheese, soaked in sugar syrup, and garnished with nuts. The pastry used in kunafa is called kataifi dough, which is shredded phyllo dough. This dough is usually crispy and buttery.
The sugar syrup used in kunafa can be scented with rose water, orange blossom water, or vanilla extract. It is often served warm, with the cheese inside molten. Kunafa is typically garnished with ground pistachios, though some recipes call for sliced or chopped pistachios. The dessert can also be served with clotted cream or whipping cream on the side.
The cheese used in kunafa is typically a soft, stretchy cheese. Akkawi (also spelt Akawi) is the traditional cheese used, but it can be hard to find. It is named after the city of Akka, or Acre, in present-day Israel. Mozzarella is often used as a substitute, as it has a similar texture and stretch. Fresh mozzarella is preferable, as it has less salt and a subtle sweetness that balances the sugar syrup. Some recipes also call for a blend of mozzarella and ricotta, or ricotta on its own.
Kunafa is usually served in an aluminium pan, and can be eaten hot or cold. It is a popular dessert in the Middle East/Levant region, and can be found on menus in Turkey, Iraq, Palestine, and Egypt.
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Frequently asked questions
The most authentic kunafa recipes traditionally use Akawi cheese, a white-brined cheese with a mild taste and excellent melting properties.
Mozzarella is a common substitute for Akawi cheese in kunafa. Other substitutes include ricotta, cream cheese, and cottage cheese.
First, soak the cheese in water for 2-4 hours, changing the water every hour to remove excess salt. Then, shred or finely slice the cheese. You can mix Akawi with mozzarella or ricotta for a unique twist on the traditional recipe.
Kunafa is typically made with phyllo or kataifi dough, sugar syrup, and pistachios. Some recipes also include clotted cream (ashta), rose water, or orange blossom water.
