Kamil Perry
Kunafa is a traditional Middle Eastern dessert made with shredded phyllo pastry and stuffed with sweet cheese, which is then soaked in a sugar syrup. The best cheese for kunafa is typically Akkawi cheese, a white-brined cheese with a mild taste and excellent melting properties. It is also stretchy and chewy, creating the perfect gooey texture. However, if you don't have access to Akkawi cheese, mozzarella is a common alternative, and some recipes even call for a blend of mozzarella and ricotta. Mozzarella has a similar stretchy texture but lacks the subtle salty-sweet contrast of Akkawi cheese.
| Characteristics | Values |
|---|---|
| Traditional Cheese | Akkawi |
| Alternative Cheeses | Mozzarella, ricotta, cream cheese, Nabulsi, ashta (thickened cream) |
| Cheese Preparation | Soak overnight to de-salt, crumble with hands, grate or chop into small cubes, mix with cream |
| Baking Temperature | 350-450F |
| Baking Time | 20-60 minutes |
| Baking Colour | Deep golden-brown |
| Syrup | Sugar, water, rosewater extract, orange blossom water, glucose syrup |
| Syrup Temperature | Hot syrup on hot kunafa |
| Toppings | Crushed pistachios, edible rose petals |
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What You'll Learn
Mozzarella as a substitute for akkawi
Kunafa is a Middle Eastern sweet cheese dessert that combines shredded phyllo dough strands (kataifi dough) with stretchy cheese, which is then baked and soaked in a lightly scented sugar syrup. The dessert is typically served hot or cold.
Akkawi cheese, a soft, unripened brine cheese with a chewy, smooth consistency and a very mild, slightly salty flavour, is what is traditionally used in kunafa. However, if you do not have access to a Middle Eastern grocery store, mozzarella can be used as a substitute for akkawi.
Mozzarella has a similar texture to akkawi, and the two cheeses are even comparable in terms of taste. Mozzarella is also a soft, smooth cheese with a mild flavour. It melts well, which is important for the kunafa's signature cheese pull. When using mozzarella in kunafa, it is important to soak the cheese overnight to de-salt it.
In addition to mozzarella, other cheeses that can be used in kunafa include halloumi, feta, ricotta, and nabulsi. A blend of mozzarella and ricotta is a common substitution for akkawi, and a blend of mozzarella and halloumi is preferred by some to the traditional akkawi.
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Sugar to balance salty cheese
Kunafa is a traditional Middle Eastern dessert made with shredded phyllo pastry and sweet cheese soaked in sugar syrup. The dessert is believed to have originated in Nablus, Palestine, where it was made using local Nabulsi cheese.
While kunafa is typically made with sweet cheese, some varieties of cheese used in the dessert are saltier than others. For example, Nabulsi and Akkawi cheese, which are traditional Arabic cheeses used in kunafa, are quite salty and need to be soaked in water for several hours to remove the excess salt. If you are using a salty cheese in your kunafa, you may want to balance the saltiness with sugar.
If your cheese is particularly salty, you can add a small amount of sugar directly to the cheese layer. You can also adjust the sugar content of the syrup that you will soak the pastry in. For kunafa, it is typical to use a 2:1 ratio of sugar to water when making the syrup, but you can use a 1.5:1 ratio if you prefer a less sweet dessert.
In addition to sugar, there are other ways to balance the saltiness of the cheese in your kunafa. One option is to add some whipping cream or clotted cream to the cheese layer, which will create a creamier and softer filling. You can also add some lemon juice to the syrup to balance the flavour.
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Cream for a decadent touch
Kunafa is a delectable Middle Eastern dessert that combines crispy shredded phyllo pastry with sweet cheese soaked in sugar syrup. The cheese used in kunafa is typically stretchy and mildly flavoured, with a subtle salty-sweet contrast. While Akawi cheese is the most authentic and traditional choice, mozzarella is a popular alternative that can be used to achieve a similar stretchy texture.
For those who want to indulge in an even richer and more decadent version of this dessert, adding cream to the cheese layer can take your kunafa to the next level. Thickened cream, also known as "ashta", can be mixed with the cheese to create an even creamier and more indulgent filling. This addition not only enhances the texture but also complements the sweet and salty flavours of the dessert.
When choosing cream for your kunafa, opt for a thick variety such as clotted cream or whipping cream. These creams will add a luxurious richness to the dessert without making it overly runny or affecting the integrity of the pastry layers. By blending the cream with the cheese, you can create a smooth and decadent filling that will ooze with creamy goodness when served warm.
Preparing the cream for kunafa is a simple process. Start by allowing the cream to come to room temperature to ensure it blends easily with the cheese. Gently mix the cream with your chosen cheese, such as mozzarella or Akawi, until you achieve a homogeneous mixture. This creamy cheese blend will melt and fuse beautifully when baked, resulting in a luscious and indulgent treat.
Finally, when assembling your kunafa, spread the creamy cheese mixture evenly over the kataifi dough, ensuring it is completely covered. Bake the dessert until it achieves a deep golden-brown colour, and then generously drizzle or soak it with the sweet sugar syrup. The contrast between the creamy cheese layer and the crispy pastry, all tied together with the sweet syrup, will create a truly decadent and indulgent kunafa experience.
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Garnishes: rose petals, pistachios, etc
Kunafa is a delectable Middle Eastern dessert made with crispy shredded phyllo pastry, sweet syrup, and gooey cheese. The best cheese for kunafa is typically Akkawi cheese, a white-brined cheese with a mild taste and excellent melting properties. Its subtle salty-sweet contrast perfectly complements the sweet syrup without overpowering it.
However, if you don't have access to a Middle Eastern grocery store, there are several alternative cheeses you can use:
Mozzarella
Mozzarella is a popular alternative to Akkawi cheese and can be found in most supermarkets. It has a similar stretchy texture but lacks the subtle salty-sweet contrast of Akkawi cheese. To enhance the flavour, you can prep the mozzarella with sugar before adding it to the kunafa.
Ricotta
Ricotta can also be used as a substitute for Akkawi cheese. It has a different flavour profile but will provide a similar creamy texture to the dessert.
Nabulsi Cheese
Nabulsi cheese is another alternative that can be used in kunafa. It is recommended to soak Nabulsi cheese in water overnight to de-salt it before using it in the recipe.
Once your kunafa is baked and soaked in syrup, it's time to garnish! Here are some ideas for garnishes to take your kunafa to the next level:
Garnishes: Rose Petals and Pistachios
The most common and traditional garnish for kunafa is ground or sliced pistachios. The green colour of the pistachios adds a beautiful contrast to the golden-brown pastry. You can also add edible rose petals for a touch of elegance and a subtle floral flavour. If you want to enhance the rose flavour even more, you can add rose water to your syrup. Simply mix rose water extract, sugar, and water in a saucepan, bring it to a boil, and cook for 1-2 minutes until the sugar dissolves.
For an extra indulgent touch, you can also add a dollop of whipping cream or clotted cream to each portion before sprinkling with the garnishes. Enjoy your homemade kunafa, a delicious and impressive dessert to share with your loved ones!
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Freezing and reheating kunafa
Kunafa, a traditional Arabic dessert, can be frozen and reheated without losing much flavour or quality. It is best to freeze kunafa if you want to store it for an extended period.
To freeze kunafa, first let it cool completely to avoid condensation. Then, use plastic wrap to remove the kunafa from the tray, fully wrap it in another layer of plastic wrap, and place it back in the baking tray before freezing. Kunafa can be frozen for up to three months.
When you are ready to serve, thaw the kunafa overnight in the refrigerator. Then, reheat it to restore its original crispness and aroma. It is best to reheat kunafa in the oven at 350°F for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes. Reheating in the oven will give the kunafa a slightly crisper texture. Avoid reheating kunafa in the microwave, as it can make the pastry soggy.
If you are serving kunafa with syrup, it is best to pour the syrup over the dessert just before serving. You can also serve the remainder of the syrup in a jug for guests to pour over their dessert according to their preference.
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Frequently asked questions
The most authentic cheese for kunafa is akkawi cheese, a white-brined cheese with a mild taste and excellent melting properties.
Some alternative cheeses that can be used in kunafa are mozzarella, ricotta, cream cheese, and nabulsi cheese.
It is important to desalt akkawi cheese before using it in kunafa. This can be done by soaking the cheese in water for a few hours or, if using with mozzarella, soaking it overnight.
