Randy Chandler
Kunafa, also known as Knafeh, is a traditional Middle Eastern dessert. It is made with shredded phyllo dough (kataifi dough) and stuffed with sweet stretchy cheese. The dessert is then soaked in a sweet sugar syrup, often scented with rose water or orange blossom, and garnished with crushed pistachios. While Akkawi cheese is the traditional choice for kunafa, mozzarella is a popular alternative, with some recipes also using ricotta or cream cheese.
| Characteristics | Values |
|---|---|
| Traditional Cheese | Akkawi, Nabulsi, Mozzarella |
| Other Cheeses | Queso Fresco, Ricotta, Cream Cheese |
| Sugar Syrup Ratio | 2:1 or 1.5:1 |
| Syrup Flavour | Rose Water, Orange Blossom Water, Vanilla Extract |
| Garnish | Ground Pistachios |
| Kunafa Colour | Orange |
| Kunafa Dough | Kataifi, Phyllo, Semolina |
| Kunafa Texture | Crispy, Crunchy, Gooey, Stretchy |
| Kunafa Temperature | Warm, Not Hot or Cold |
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What You'll Learn
Kunafa is a Middle Eastern dessert
Kunafa is a traditional Middle Eastern dessert, believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese. It is a sweet, crispy pastry with a gooey, stretchy cheese filling, soaked in a scented sugar syrup and garnished with crushed pistachios. The dessert is crunchy on the outside and warm and gooey on the inside.
Kunafa is made using shredded phyllo dough, also known as kataifi dough, which is layered with cheese and baked. The pastry is then soaked in a sugar syrup, flavoured with rose water or orange blossom water, and served warm. The best type of cheese for kunafa is Akkawi, a chewy, slightly salty cheese, which balances the sweetness of the sugar syrup. However, mozzarella is a popular alternative, as it is stretchier and easier to find. Other substitutes include ricotta or cream cheese.
Kunafa can be baked in a large pan or in individual muffin tins, and it is traditionally served in aluminium round pans. It is best eaten warm, so the cheese is molten and stretchy, although it can also be enjoyed at room temperature. Kunafa can be made in advance and stored in an airtight container in the fridge for up to four days.
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It's made with shredded phyllo dough
Kunafa is a traditional Middle Eastern dessert made with shredded phyllo dough, stuffed with cheese, topped with sugar syrup, and garnished with nuts. The dough used in Kunafa is called Kataifi and is made of fine strands of pastry, not strips of phyllo. Kataifi dough comes in very long strands, so the first step is to cut it into small pieces using a food processor or blender. The dough is then mixed with melted butter or ghee and food colouring to give it its distinctive orange colour.
For the cheese filling, traditional recipes use Akkawi, a chewy and slightly salty cheese that balances the sweetness of the sugar syrup. However, Akkawi cheese can be hard to find, so mozzarella is often used as a substitute, as it has a similar texture and stretch when melted. Other types of cheese, such as ricotta, cream cheese, or Queso Fresco, can also be used, but they will not provide the same stretchy texture as Akkawi or mozzarella.
To make the Kunafa, the prepared Kataifi dough is packed into a baking pan, and the cheese is spread on top. More Kataifi dough is then spread over the cheese to cover it completely. The dessert is then baked until the pastry is golden and crispy. After baking, the Kunafa is flipped onto a serving platter, drizzled with sugar syrup, and garnished with crushed or ground pistachio nuts. Kunafa is best served warm, so the cheese remains stretchy and molten.
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The best cheese for kunafa is Akkawi
Kunafa, also known as knafeh, is a traditional Middle Eastern dessert. It is made using shredded phyllo dough, stuffed with cheese, topped with sugar syrup, and garnished with nuts, usually pistachios. The dessert is believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese.
Mozzarella kunafa is a popular alternative and is known to be one of the best and easiest recipes. Fresh mozzarella has a stretchy texture, which is characteristic of kunafa. Other recipes use ricotta or cream cheese, but these do not provide the same stretchiness that Akkawi or mozzarella offer.
To make kunafa with Akkawi cheese, it is recommended to soak the cheese overnight to de-salt it. The sugar syrup can be made with a 2:1 ratio of sugar and can be delicately scented with rose water or orange blossom water. The kataifi dough should be shredded into small pieces and mixed with melted butter. The kunafa can then be baked in the oven and served warm with the sugar syrup poured on top.
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Mozzarella is a common substitute
Kunafa, also known as Knafeh, is a traditional Middle Eastern dessert. It is made using shredded phyllo dough or semolina dough, stuffed with sweet and stretchy cheese, soaked in scented sugar syrup, and garnished with nuts. Kunafa is believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese.
Akkawi cheese is the traditional cheese used in Kunafa. However, this type of cheese can be hard to find outside of the Middle East, so mozzarella is often used as a substitute. Mozzarella Kunafa is a popular alternative because it is easy to make and results in a stretchy, cheesy dessert. Fresh mozzarella is the best option for achieving the desired stretchiness. Before using, the mozzarella should be sliced and placed between paper towels to remove excess moisture. If using Akkawi or Nabulsi cheese, it is also recommended to soak the cheese in water overnight to de-salt it.
Some recipes also add clotted cream or ashta to the cheese mixture for extra richness. Kunafa is typically baked in the oven for 40 to 60 minutes, or until the pastry is golden brown. After baking, the pastry is immediately drizzled with sugar syrup and garnished with ground pistachios. Kunafa is best enjoyed warm, so the cheese remains melty and stretchy.
Although less common, other substitutes for Akkawi cheese include ricotta and cream cheese. However, these alternatives will not result in the same stretchy texture that Kunafa is known for.
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Kunafa is served warm, not hot or cold
Kunafa is a traditional Middle Eastern dessert, believed to have originated in Nablus, Palestine. It combines shredded phyllo dough (kataifi dough) with stretchy cheese, which is then baked and soaked in a sweet sugar syrup. The dessert is often garnished with crushed pistachios.
Kunafa is best enjoyed warm, rather than hot or cold. This is because the ideal temperature for Kunafa is when the cheese is melty and stretchy, and the pastry remains crispy. It is important to note that the dessert should not be served straight out of the oven, as the cheese filling needs to be just warm enough to achieve the perfect, signature cheese pull.
To achieve this ideal temperature, it is recommended that the dessert is allowed to cool for about 10 minutes after baking and soaking in syrup. This brief resting period ensures the Kunafa is warm, not hot, and the pastry retains its crunch.
When serving Kunafa, it is also important to consider the type of cheese used. Traditionally, Kunafa is made with Akkawi cheese, which is chewy and slightly salty. However, mozzarella is a popular alternative, as it provides an excellent stretch when melted. Other cheeses like ricotta, cream cheese, and even local cheeses like Queso Fresco can be used, but they may not provide the same signature stretch.
Therefore, to summarise, Kunafa should be served warm, not hot or cold, to ensure the perfect balance of a melty, stretchy cheese filling and a crispy pastry exterior.
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Frequently asked questions
Kunafa, a Middle Eastern dessert, is usually made with Akkawi cheese, which is chewy and slightly salty.
Akkawi is a traditional stretchy cheese used in kunafa. It is often hard to find outside of the Middle East, so mozzarella, ques fresco casero, or queso fresco are common substitutes.
If you are using nabulsi/akkawi, it is recommended to soak the cheese overnight to de-salt it. If using mozzarella, blot each slice with paper towels to remove excess moisture.
Mozzarella is the best substitute for Akkawi cheese as it provides the same stretchiness that kunafa is known for.
Yes, ricotta or cream cheese can be used instead of mozzarella, but the kunafa will not have the same stretchy cheese texture.
