Frederic Melton
Kunafa is a traditional Middle Eastern dessert that combines shredded filo/phyllo pastry strands (also called kataifi pastry) with a stuffed cheese filling, topped with crushed pistachios and soaked in a sweet sugar syrup. The traditional cheese used in kunafa is Akkawi, a chewy and slightly salty cheese that balances the sweet sugar syrup. However, as Akkawi cheese can be difficult to find, mozzarella is often used as a substitute, with some recipes also incorporating ricotta or clotted cream for a creamier texture.
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What You'll Learn
Kunafa is traditionally made with Akkawi cheese
Kunafa is a traditional Middle Eastern dessert that combines shredded filo or phyllo pastry strands with a stuffed cheese filling. It is crunchy on the outside and gooey and cheesy on the inside. Kunafa is traditionally made with Akkawi cheese, which is chewy and a little salty, creating a nice balance with the sweet sugar syrup. However, Akkawi cheese can be difficult to find outside of the Middle East, so mozzarella is often used as a substitute in recipes.
When making Kunafa, the cheese is layered between the pastry strands and then soaked in a sweet syrup. The pastry is typically kataifi dough, which is shredded phyllo dough that can be found in the freezer section of Middle Eastern or international grocery stores. To prepare the dough, it is important to remove any excess moisture by blotting it between paper towels. The dough is then mixed with melted butter or ghee, and packed into a baking pan.
The cheese used in Kunafa should be shredded or chopped into small pieces and mixed with thick cream or clotted cream if desired. It is then spread evenly as a layer on top of the dough in the pan. Finally, the remaining dough is spread over the cheese, completely covering it and packed in lightly. The Kunafa is then baked in the oven until the outside is golden and crispy.
Once baked, the Kunafa is immediately drizzled with syrup and allowed to cool and soak. It is then garnished with chopped or crushed pistachios and served warm, as this is when the cheese is at its best texture. Kunafa can be made in one large pan or in individual servings using a muffin tin.
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Mozzarella is a common substitute
Kunafa, also known as Knafeh, is a traditional Middle Eastern dessert. It is made with a shredded filo/phyllo pastry called kataifi, stuffed with a sweet cheese, and soaked in a sugar syrup. The dessert is often garnished with crushed pistachios and edible rose petals. Kunafa is traditionally made with Nabulsi or Akkawi cheese, which is chewy and a little salty. However, these cheeses are not always easily available, especially outside the Middle East.
When making kunafa with mozzarella, it is important to remove excess moisture from the cheese by blotting it between paper towels. The cheese is then layered between the kataifi pastry, which has been soaked in butter or ghee. The dessert is baked until golden brown and then soaked in syrup before serving.
While mozzarella is a popular substitute, some recipes suggest using ricotta or cream cheese for a softer filling. However, these cheeses do not provide the same stretchiness that kunafa is known for. Ultimately, the choice of cheese depends on personal preference and availability.
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Nabulsi cheese is also used
Kunafa is a traditional Middle Eastern dessert made with shredded filo/phyllo pastry strands (also called kataifi pastry) stuffed with a sweet cheese filling, topped with crushed pistachios, and soaked in a sweet sugar syrup. It is believed that kunafa originated in Nablus, Palestine, where it was made using local Nabulsi cheese. Nabulsi cheese is a semi-hard cheese made from sheep's or goat's milk and has a salty flavour. It is often used in kunafa recipes, especially in Palestine and the Levant region.
When making kunafa with Nabulsi cheese, it is important to consider its salt content. The saltiness of the cheese should be balanced by the sweetness of the sugar syrup. Some recipes suggest adding a little sugar to the cheese layer if it is particularly salty. Additionally, Nabulsi cheese has a firmer texture compared to other cheeses used in kunafa, so it may need to be shredded or grated to ensure it melts properly during baking.
Nabulsi cheese is often combined with other cheeses to enhance the flavour and texture of the kunafa. For example, it can be mixed with mozzarella, which adds a stretchy quality to the filling. Fresh mozzarella is preferred as it has less salt and a subtle sweetness that pairs well with the syrup. Some recipes also suggest adding clotted cream or thick ashta (a creamy milk pudding) to the cheese mixture for extra richness and creaminess.
When preparing the kunafa, the cheese is typically layered between the kataifi pastry strands. The pastry is packed into a pan, creating a slight edge around the perimeter, and then the cheese mixture is spooned inside and spread evenly. The remaining pastry is then used to cover the cheese completely before baking. It is important to ensure that the cheese is fully enclosed by the pastry to prevent it from leaking during baking.
Overall, Nabulsi cheese is a traditional and authentic choice for kunafa, especially in the region where the dessert originated. Its salty flavour and semi-hard texture make it a unique and delicious option for this popular Middle Eastern dessert.
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Ricotta can be used for a softer filling
Kunafa, also known as Knafeh, is a traditional Middle Eastern dessert made with a shredded filo or phyllo pastry called kataifi, stuffed with a soft cheese filling and soaked in a sweet syrup. The dessert is believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese. However, Nabulsi cheese may not be easily accessible in all parts of the world, so alternatives such as mozzarella, ricotta, or a blend of the two are often used.
While mozzarella is a popular substitute for Nabulsi or Akkawi cheese in kunafa, some people prefer a softer and less stretchy filling. In such cases, ricotta cheese can be used as the primary filling or blended with mozzarella to create a softer texture. Ricotta is a soft cheese with a creamy consistency, making it ideal for those who prefer a less chewy and stretchy kunafa.
One of the challenges of making kunafa at home is finding the right type of cheese and pastry. While mozzarella is widely accessible and works well as a substitute for traditional cheeses, it can result in a firmer texture than some may prefer. Ricotta, on the other hand, provides a softer and less chewy option. It is worth noting that using ricotta alone may result in a filling that is too soft, so experimenting with combinations of ricotta and mozzarella may be necessary to achieve the desired texture.
When preparing kunafa with ricotta, it is important to consider the moisture content of the cheese. Similar to mozzarella, it is advisable to blot the ricotta cheese between paper towels to remove excess moisture before adding it to the pastry. This helps prevent the cheese from becoming too runny during baking. Additionally, the ratio of ricotta to other ingredients, such as cream or kataifi, can be adjusted to achieve the desired consistency.
Using ricotta cheese as a softer filling for kunafa allows for customization and experimentation. Some recipes suggest blending ricotta with mozzarella to strike a balance between stretchiness and softness. Others recommend adding clotted cream or thick ashta (a creamy milk pudding) to the ricotta cheese mixture for extra richness and a smoother texture. The addition of cream can also help offset the slight saltiness of the ricotta, creating a more balanced flavor profile.
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Clotted cream can be added to the cheese
Kunafa, also known as Knafeh, is a traditional Middle Eastern dessert that combines shredded filo or phyllo pastry strands with a stuffed cheese filling. The pastry is then soaked in a sweet sugar syrup and often garnished with crushed pistachios.
The type of cheese used in Kunafa varies depending on the region and the recipe. Some common cheeses used in Kunafa include Nabulsi, Akkawi, mozzarella, and ricotta. The cheese is typically soft and creamy, with a slightly salty flavour that pairs well with the sweet syrup.
Clotted cream, also known as Ashta or Kaymak, is not the cheese used in Kunafa. However, it can be added to the cheese layer to enhance the creaminess and softness of the filling. Clotted cream has a rich, indulgent texture and a mildly sweet taste, making it a perfect addition to the cheese used in Kunafa.
When adding clotted cream to the cheese for Kunafa, it is important to consider the overall consistency and flavour of the filling. The clotted cream should be mixed with the cheese in a way that creates a smooth and homogeneous mixture. The ratio of clotted cream to cheese may vary depending on personal preference and the desired texture of the filling.
Additionally, the clotted cream can be infused with flavours such as rosewater or orange blossom to add a delicate aroma and complement the sweetness of the syrup. A small amount of sugar can also be added to the cheese and clotted cream mixture to enhance the sweetness and balance the salty flavour of the cheese.
Overall, the addition of clotted cream to the cheese used in Kunafa can create a richer, more indulgent dessert experience. It elevates the traditional recipe by adding a layer of complexity to the flavour and texture of the filling, making it a delightful treat for those who enjoy creamy and decadent desserts.
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Frequently asked questions
Kunafa is usually made with Akkawi cheese, which is chewy and slightly salty. However, this can be hard to find, so mozzarella is often used as a substitute.
Fresh mozzarella is the best option, as it has less salt and a subtle sweetness that goes well with the sugar syrup.
Low-moisture mozzarella is not recommended as it will be too firm.
Yes, you can add clotted cream, ashta, or ricotta to the mozzarella to make the kunafa creamier.
Yes, you can use ricotta, but it won't have the same stretchy texture that kunafa is known for.
