Kunafa's Cheesy Secret: Unveiling The Perfect Cheese Blend

Kunafa is a traditional Middle Eastern dessert that combines shredded filo/phyllo pastry strands with a stuffed cheese filling. The pastry is then soaked in a sweet syrup and often garnished with crushed pistachios. The most authentic Kunafa recipes have a cheese filling made with Akkawi (Nabulsi) cheese, which is named after the city of Akka (Acre, present-day Israel). However, as this cheese can be hard to find outside the Middle East, mozzarella is often used as a substitute, sometimes combined with ricotta or cream cheese.

Kunafa is a Middle Eastern dessert

Kunafa is a popular dish across the Middle East and beyond, including in Turkey, Iraq, Egypt, and Arabic countries. It is often served during celebrations and Ramadan, alongside other classic desserts.

The traditional cheese used in Kunafa is Akkawi (also known as Nabulsi), a slightly salty and stretchy cheese named after the city of Akka (present-day Acre in Israel). However, as Akkawi 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. Some recipes also use ricotta, cream cheese, or a combination of cheeses.

To make Kunafa, the cheese is layered between the Kataifi pastry, which has been mixed with melted butter or ghee. The dessert is then baked and soaked in a sugar syrup, which can be flavoured with rose water, orange blossom water, or vanilla extract. It is typically served warm, with the cheese melty and stretchy, and the pastry still crispy.

Kunafa is a delicious and impressive dessert that is surprisingly easy to make at home. It is a great option when hosting guests, as it can be prepared ahead of time and baked just before serving.

It is made with shredded phyllo dough

Kunafa is a traditional Middle Eastern dessert that combines shredded phyllo dough with a stuffed cheese filling. The phyllo dough is typically bought pre-shredded and is called kataifi dough. It is mixed with ghee or butter and packed into a baking pan to form a crispy exterior.

To prepare the phyllo dough, you can use a food processor, a sharp knife, or kitchen shears to cut it into smaller pieces. It is important to defrost the dough according to the package instructions before shredding it. Once shredded, the dough is mixed with melted ghee or butter to saturate all the strands. This mixture is then pressed into a baking pan to form a compact layer, with some dough pushed up the sides to prevent the filling from spilling out.

The cheese filling is typically made with Akkawi or Nabulsi cheese, which is named after the city of Akka (present-day Israel). However, these cheeses can be difficult to find, so mozzarella cheese is often used as a substitute. Before adding the cheese, it is important to blot each slice between paper towels to remove excess moisture. The cheese is then layered on top of the phyllo dough, followed by another layer of dough to cover the cheese completely.

The dessert is then baked in the oven until golden brown and crispy. After baking, it is immediately drizzled with a simple syrup made from sugar, water, and rose water or orange blossom water. It is then garnished with ground pistachios and served warm, with the cheese melty and stretchy. Kunafa can be served directly from the baking pan or flipped onto a serving platter.

Kunafa is a delicious and impressive dessert that is surprisingly easy to prepare. It is a great option when hosting guests, as it can be prepared ahead of time and baked just before serving.

The dough is stuffed with cheese

Kunafa is a traditional Middle Eastern dessert that combines shredded filo/phyllo pastry strands (or kataifi dough) with a stuffed cheese filling. The dough is then soaked in a sweet syrup – often delicately scented with rose water or orange blossom – and topped with crushed pistachios.

Kunafa is usually garnished with ground pistachios and served hot or cold. It is best enjoyed warm, however, so that the cheese is melty and stretchy, and the pastry is still crispy.

It is then baked and drizzled with syrup

Kunafa is a Middle Eastern dessert that combines phyllo dough with sweet cheese. It is then baked and drizzled with syrup.

The phyllo dough is typically shredded and mixed with melted ghee or butter. This mixture is then layered with cheese and baked until golden brown. While the traditional cheese used in kunafa is Akkawi or Nabulsi, mozzarella is often used as a substitute as it has a similar texture and stretch. The baked kunafa is then drizzled with a simple syrup made from sugar, water, and sometimes rose water or orange blossom water. The syrup can be flavoured with rose water or orange blossom extract to add a delicate flavour. The syrup should be poured over the kunafa while it is still hot so that it soaks into the pastry.

Kunafa is best served warm so that the cheese is melty and stretchy, and the pastry is still crispy. It is often garnished with ground pistachios and sometimes edible rose petals.

Kunafa can be made ahead of time and stored in the fridge for up to a day before baking. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to three months.

Kunafa is best served warm

Kunafa is a delicious Middle Eastern dessert that combines a crispy pastry exterior with a gooey, creamy, and cheesy centre. It is traditionally served warm, with the cheese melty and stretchy, and the pastry still crispy.

Kunafa is made with a variety of cheeses, including mozzarella, ricotta, akkawi, Nabulsi, halloumi, mascarpone, and even a blend of mozzarella and ricotta. The traditional cheese used in Kunafa is Akkawi (Nabulsi) cheese, which is named after the city of Akka (Acre, present-day Israel). This slightly salty and stretchy cheese is hard to find outside the Middle East, so mozzarella is often substituted as it has a similar texture and stretch.

The best way to enjoy Kunafa is to serve it warm, so that the cheese is melty and stretchy, and the pastry is still crispy. It is also important to note that Kunafa should not be served hot or cold, as this will affect the texture and taste of the dessert.

When preparing Kunafa, it is recommended to assemble the dessert ahead of time and bake it when you are ready to serve it. This ensures that the cheese is warm and stretchy, and the pastry is crispy.

In terms of reheating, Kunafa can be reheated in the microwave, air fryer, or toaster oven. It is best to reheat it in small increments until it is warmed through.

So, if you're looking to impress your guests with a delicious and unique dessert, Kunafa is a perfect choice. Just remember to serve it warm to enjoy the ultimate cheese pull experience!

Frequently asked questions