Bushra Griffith
Kunafa is a delectable Middle Eastern dessert made using shredded phyllo dough stuffed with cheese and topped with sugar syrup and garnished with nuts. The most authentic Kunafa recipes traditionally use 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 substituted in cheese kunafa recipes. Mozzarella has a similar texture and stretchy cheese pull.
| Characteristics | Values |
|---|---|
| Traditional Cheese | Akawi/ Akkawi |
| Alternative Cheese | Mozzarella, Ricotta, Cream Cheese, Cottage Cheese |
| Cream | Ashta, Clotted Cream, Thick Cream |
| Syrup | Sugar Syrup, Rose-scented Sugar Syrup, Orange Blossom Syrup |
| Garnish | Pistachios, Crushed Pistachios, Nuts |
| Dough | Kataifi, Phyllo, Konafa |
| Dough Preparation | Shredded, Finely Chopped, Brushed with Butter/Ghee |
| Baking Time | 40-50 minutes |
| Baking Temperature | 350F, 200C/390F |
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What You'll Learn
The traditional cheese used in Kunafa is Akawi
Kunafa is a delectable Middle Eastern dessert made with crispy pastry layers, sweet syrup, and gooey cheese. The traditional cheese used in Kunafa is Akawi, a white-brined cheese with a mild taste and excellent melting properties. It is known for its stretchy texture and ability to create the perfect gooey consistency that defines a good Kunafa.
Akawi cheese is ideal for Kunafa because it adds a subtle salty flavour without overpowering the sweetness of the dessert. Its mild taste complements the sweet syrup, resulting in a harmonious blend of flavours. The cheese is soaked in water to remove excess salt, ensuring the perfect balance of sweetness and saltiness in the final dish.
Preparing the Akawi cheese for Kunafa involves soaking it in water for 2-4 hours, changing the water periodically. This process of desalination ensures that the cheese is not overly salty and allows for a more nuanced flavour profile. After soaking, the cheese is shredded or finely sliced to ensure even melting during baking.
Akawi cheese is a traditional choice for Kunafa due to its unique characteristics. Its mild flavour and stretchy texture make it the perfect complement to the sweet syrup and crispy pastry. The cheese melts beautifully, creating a delightful gooey consistency that is synonymous with authentic Kunafa.
While Akawi cheese is traditional, substitutions can be made with mozzarella, ricotta, or a blend of the two. Some recipes even use cream cheese or cottage cheese. However, these alternatives may not provide the same stretchy texture that is characteristic of Kunafa made with Akawi cheese.
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Mozzarella is a common substitute
Kunafa is a delectable Middle Eastern dessert made with crispy pastry layers, sweet syrup, and gooey cheese. The traditional cheese used in Kunafa is Akkawi, a white-brined cheese with a mild taste and excellent melting properties. However, as Akkawi cheese can be hard to find outside the Middle East, mozzarella is often used as a substitute.
Mozzarella has a similar texture to Akkawi and provides the stretchy, gooey consistency that is characteristic of good Kunafa. When making Kunafa with mozzarella, it is important to remove any excess moisture from the cheese before filling the pastry. This can be done by squeezing the cheese or blotting it between paper towels. The amount of sugar added to the mozzarella filling can also be adjusted based on the saltiness of the cheese. Fresh mozzarella, for example, may not need any added sugar.
Mozzarella Kunafa recipes often call for mixing the mozzarella with another soft cheese, such as ricotta or cream cheese, to prevent the cheese from hardening after it cools. Some recipes also include clotted cream (ashta) or semolina pudding for extra richness. However, these additional cheeses can mask the flavour of the mozzarella.
To prepare the Kunafa, the mozzarella cheese is mixed with sugar and, optionally, orange blossom and rose waters. The kataifi pastry dough is then shredded and mixed with melted butter or ghee. The dough is packed into a pan, and the cheese mixture is spread on top. More dough is added to cover the cheese completely, and the Kunafa is baked until golden brown. Finally, the dessert is drizzled with sugar syrup and garnished with crushed or ground pistachios.
Mozzarella is a popular substitute for Akkawi cheese in Kunafa recipes due to its similar texture and stretchiness. With the right preparation and adjustments, mozzarella can help create a delicious and authentic-tasting Kunafa dessert.
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Ricotta can be added for a unique twist
Kunafa is a delectable Middle Eastern dessert made with crispy pastry layers, sweet syrup, and gooey cheese. While the traditional recipe calls for Akawi cheese, a white-brined cheese with a mild taste and excellent melting properties, some people like to add ricotta for a unique twist.
Ricotta is a soft cheese that can be added to the cheese mixture in kunafa to help prevent the cheese from hardening after it cools. It adds a creamy texture and a tangy or bland flavour that complements the mozzarella cheese. However, it is important to note that using ricotta will result in a less stretchy cheese pull compared to using mozzarella or Akawi cheese.
When preparing the cheese mixture for kunafa, it is recommended to mix ricotta with mozzarella or Akawi cheese, as they have a similar texture and stretchy cheese pull. Soaking the cheeses in water for 2-4 hours and changing the water hourly to remove excess salt is essential. Once desalinated, the cheeses can be shredded or finely sliced and mixed with sugar before being spread evenly between the layers of pastry.
By adding ricotta to the traditional cheese filling in kunafa, you can create a unique flavour and texture profile while still enjoying the stretchy, gooey, and cheesy characteristics that define this beloved Middle Eastern dessert.
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Fresh cheese and phyllo pastry make a difference
Kunafa is a delectable Middle Eastern dessert made with crispy pastry layers, sweet syrup, and gooey cheese. The most authentic Kunafa recipes traditionally use Akawi cheese, a white-brined cheese with a mild taste and excellent melting properties. It is known for its stretchy texture and ability to create the perfect gooey texture that defines a good Kunafa. However, Akawi cheese can be hard to find, so mozzarella cheese is often used as a substitute. Fresh mozzarella has a similar texture and stretch to Akawi and is easily accessible in many places.
When preparing the cheese for Kunafa, it is important to soak the cheese in water for 2-4 hours, changing the water every hour to remove excess salt. This step ensures that the cheese is not too salty and allows it to melt evenly during baking. After desalination, the cheese should be shredded or finely sliced to facilitate even melting. For those who prefer a sweeter Kunafa, mixing the mozzarella with sugar before adding it to the pastry is recommended.
Mozzarella cheese is a popular choice for Kunafa due to its stretchiness and accessibility. However, it is important to note that fresh buffalo mozzarella can have excess moisture, which should be squeezed out before filling the Kunafa. The amount of sugar added to the mozzarella filling can also be adjusted based on the saltiness of the cheese. If using fresh mozzarella with less salt, the sugar can be omitted or reduced.
While mozzarella is a common substitute for Akawi cheese, other cheeses can also be used. Some recipes call for a blend of mozzarella and ricotta, which adds a unique twist to the traditional recipe. Ricotta, cottage cheese, or cream cheese can be mixed with mozzarella to create a softer texture and enhance the stretchiness of the filling. However, these cheeses may have a tangy or bland flavor that can mask the desired mozzarella taste.
In conclusion, when making Kunafa, the use of fresh cheese and phyllo pastry makes a significant difference in the final product. The freshness and quality of the cheese, along with proper preparation techniques, ensure the ideal gooey and stretchy texture that is characteristic of this Middle Eastern dessert. Additionally, the type of cheese used, such as Akawi or mozzarella, can be varied to suit availability and personal preferences, creating a unique and delectable treat.
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Kunafa is best enjoyed warm
Kunafa is a delectable Middle Eastern dessert that is a symphony of crispy pastry layers, sweet syrup, and gooey cheese. The best way to enjoy Kunafa is warm, straight out of the oven, while the cheese is molten, stretchy, and melty. The warmth of the dessert also ensures that the kataifi pastry remains crispy, providing a delightful contrast in textures.
Traditionally, Kunafa is made with Akawi cheese, a white-brined cheese with a mild taste and excellent melting properties. This cheese is known for its stretchy consistency and ability to create the perfect gooey texture that defines a good Kunafa. However, due to the difficulty in finding Akawi cheese, mozzarella cheese is often used as a substitute in Kunafa recipes. Mozzarella has a similar texture and stretch, and its salty flavour can be balanced by adding sugar. When using fresh mozzarella, it is important to squeeze out excess moisture, and the amount of sugar added can be adjusted based on the saltiness of the cheese.
To prepare the cheese for Kunafa, it is recommended to soak it in water for 2-4 hours, changing the water every hour to remove excess salt. The cheese is then shredded or finely sliced to ensure even melting during baking. For a unique twist, Akawi cheese can be mixed with mozzarella or ricotta, and the cheese mixture is spread evenly between the layers of pastry for consistent texture and flavour.
While Kunafa is typically baked, some people prefer to fry it, although this can make the dessert oily. Regardless of the cooking method, the key to enjoying Kunafa at its best is to serve it warm, ensuring the perfect balance of flavours and textures.
Kunafa can also be prepared in advance and frozen until ready to bake. When serving, it is essential to heat the dessert to achieve the ideal warm temperature. This can be done in the microwave, air fryer, or toaster oven, ensuring that the cheese is melted and stretchy, just as it should be.
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Frequently asked questions
Traditionally, kunafa is made with Akawi cheese, a white-brined cheese with a mild taste and excellent melting properties.
Mozzarella is a common substitute for Akawi cheese due to its similar texture and stretchiness. Other substitutes include ricotta, cream cheese, or cottage cheese.
If using mozzarella, blot each round of cheese with paper towels to remove excess moisture. If using frozen dough, defrost it in the fridge before using. Shred the dough with your hands or a food processor until it is thin.
In addition to cheese, kunafa is typically made with kataifi shredded pastry dough, sugar syrup, and pistachios.
