Patrick Oconnell
Kunafa is a traditional Middle Eastern dessert that combines shredded filo/phyllo pastry with a stuffed cheese filling. The most authentic Kunafa recipes use Akkawi (Nabulsi) cheese, which is named after the city of Akka (Acre, present-day Israel). However, as this type of cheese can be hard to find outside of the Middle East, mozzarella is often used as a substitute, as it has a similar texture and stretch. For an even stretchier cheese pull, you can combine mozzarella with ricotta. Kunafa is usually garnished with ground pistachios and drizzled with rose-scented sugar syrup.
| Characteristics | Values |
|---|---|
| Traditional cheese | Akkawi, Nabulsi, Queso Fresco Casero, Ricotta, Mozzarella |
| Kunafa pastry colouring | Orange, red |
| Garnish | Ground pistachios, rose petals |
| Syrup flavour | Rose, orange blossom, vanilla |
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What You'll Learn
Mozzarella as a substitute for traditional cheese
Mozzarella is a common substitute for the traditional cheese used in kunafa, a Middle Eastern dessert. The traditional cheese used in kunafa is Nabulsi or Akkawi cheese, but these can be hard to find in many countries. Mozzarella is a more accessible alternative that still provides a delicious oozy, stringy texture.
Mozzarella kunafa is made by layering shredded phyllo dough (kataifi) with a sweet mozzarella filling, and drizzling the dessert with a rose-flavoured simple syrup. The dough is mixed with melted ghee or butter, and the cheese is mixed with sugar and rose water. The dessert is then baked until golden brown and crunchy.
Some recipes also include a creamy layer in the middle of the kunafa, which adds a delicious softness to the dessert. This is made by combining heavy whipping cream, sugar, cornstarch and rose water.
To prepare the sugar syrup, dissolve sugar in water over medium heat, add lemon juice to balance the flavour, and then stir in rose water or orange blossom water once the syrup has cooled.
Kunafa can be served hot or cold. It is best enjoyed warm, when the cheese is molten, but it can also be reheated in the oven or microwave.
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Ricotta as an alternative
Kunafa is a traditional Middle Eastern dessert made with shredded filo/phyllo pastry strands and a stuffed cheese filling. The pastry is soaked in a sweet sugar syrup and often topped with crushed pistachios.
Kunafa is traditionally made with Nabulsi or Akkawi cheese, but these can be hard to find outside of the Middle East. Some recipes suggest substituting these with Queso Fresco or Queso Fresco Casero, but these may need to be soaked in water to remove excess salt.
Ricotta is a widely accepted alternative to the traditional cheeses. It is naturally sweet and beautifully neutral, and its simplicity makes it hard to stop at one. The savouriness of the ricotta also provides a delicious contrast to the pastry's sweetness.
To make a kunafa with ricotta, you will need to mix the ricotta with Arabic-style clotted cream (or a substitute) and sugar (if using) to form the cheese filling. You will also need kunafa/kataifi/kadaifi pastry, ghee or butter, and a scented sugar syrup.
To prepare the kunafa, start by shredding the pastry into 1-inch/2.5cm long pieces. Then, rub the melted ghee or butter into the pastry until evenly coated. Take two-thirds of the pastry and compress it into a greased pan, creating a wall around the edges to contain the filling.
Next, add the cheese filling, spreading it evenly. Cover with the remaining pastry and lightly press it down.
Finally, bake the kunafa in the oven at 200C/390F for 40-45 minutes, or until the pastry is deep golden brown. Once baked, immediately pour the scented syrup over the kunafa, let it rest for 5-10 minutes, then flip it onto a serving platter.
Kunafa is best enjoyed warm, and preferably on the same day it is baked.
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Ghee or butter
Ghee is essentially clarified butter, and it is commonly used in Kunafa, a traditional Middle Eastern dessert. It can be found in most grocery stores or made at home by browning butter and straining out the brown bits. However, unsalted butter can also be used as a substitute for ghee in Kunafa.
Ghee is recommended for its superior flavour in Kunafa, a dessert made with shredded pastry layers enclosing a creamy soft milk pudding. Ghee is traditionally used in this dessert, giving it a buttery crunch.
The process of making Kunafa involves mixing ghee with shredded kunafa dough and other ingredients like milk, sugar, rose water, and nuts. The dough is then baked until golden brown and crispy. Ghee is an important ingredient in this recipe, as it adds flavour and helps to bind the ingredients together.
Some recipes suggest using a combination of ghee and butter, while others recommend using only ghee for the best results. Ultimately, the choice between ghee and butter is a matter of personal preference, as both can be used to create a delicious Kunafa dessert.
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Kunafa pastry colouring
To make kunafa pastry colouring, you can mix a small amount of orange or red food colouring with melted butter before combining it with the kataifi pastry. This will give the kunafa its characteristic orange hue. You can also use natural dyes such as turmeric, adding just a pinch to achieve a blondie effect without altering the flavour.
Some recipes suggest using "kunafe food colour", which is an orangish-red food colouring. This can be found in South Asian grocery stores or substituted with any other red or orange food colouring.
The colour of the kunafa is an important part of its appeal, and the addition of food colouring enhances its visual impact. However, it is not mandatory, and some recipes produce a golden-brown pastry without any added colouring.
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Clotted cream
Kunafa is a traditional Middle Eastern dessert that combines shredded filo/phyllo pastry strands with a stuffed cheese filling. It is crunchy on the outside and gooey and cheesy on the inside.
Another variation of kunafa that uses clotted cream is the classic cream-filled konafa. This version of the dessert is made from crunchy shredded phyllo pastry, sandwiching a creamy, pudding-like filling, and soaked with a scented simple syrup.
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Frequently asked questions
Kunafa is traditionally made with Akkawi (Nabulsi) cheese, which is named after the city of Akka (Acre, present-day Israel).
Since Akkawi cheese can be hard to find outside of the Middle East, mozzarella is often used as a substitute. Mozzarella has a similar texture and stretch to Akkawi. Before using, pat the mozzarella dry to remove excess liquid. For a creamier filling, you could combine the mozzarella with ricotta or clotted cream.
You should use fresh mozzarella cheese with at least 50% moisture content. Don't buy low-moisture blocks of cheese as they tend to be too salty and will need to be soaked before use.
