Kunafa Recipe (Middle Eastern Sweet Cheese Dessert)

Kunafa Recipe (Middle Eastern Sweet Cheese Dessert)

Ingredients:

• For the Kunafa:
  • 375g kataifi dough (shredded phyllo dough), fresh or frozen
  • 1/3 cup plus 2 tbsp (94g) melted ghee or clarified butter
  • 200g mozzarella cheese, grated
  • 100g ricotta cheese
  • 120g caster sugar
  • Grated zest and juice of 1 lemon
  • 1 tbsp rose water
  • 50g raw pistachios, chopped
  • 2 tbsp dried rose petals (optional, for garnish)
• For the Sugar Syrup:
  • 1 ½ cups sugar
  • 1 ½ cups water
  • Rose water or orange blossom water to taste

Instructions:

1. Prepare the Sugar Syrup:
   • In a saucepan, combine 1 ½ cups sugar and 1 ½ cups water. Bring to a boil, then simmer for 1-2 minutes until the sugar dissolves. Remove from heat and let it cool. Add rose water or orange blossom water to taste.
2. Prepare the Cheese Filling:
   • In a bowl, mix the grated mozzarella cheese and ricotta cheese. Add the grated zest and juice of 1 lemon, and 1 tablespoon of rose water. Mix well to combine.
3. Prepare the Kataifi Dough:
   • Take the kataifi dough out of the freezer and let it thaw for an hour. Shred the dough into small pieces, about 1-3 inches long. You can use a food processor or do this by hand.
   • In a large bowl, mix the shredded kataifi dough with the melted ghee. Ensure all strands are well-coated.
4. Assemble the Kunafa:
   • Grease a large baking pan (12-inch round or 9x13-inch rectangular) with ghee or butter. Add about ¾ of the kataifi mixture to the pan and press it down firmly, using the back of a measuring cup or a glass. Push some of it up along the edges to create a casing.
   • Spread the cheese mixture evenly over the kataifi layer. Add the remaining kataifi dough on top and press down lightly.
5. Bake the Kunafa:
   • Preheat the oven to 400°F (200°C). Bake the kunafa for 45-60 minutes, until it is deeply golden and crispy. If the top browns too quickly, cover it loosely with aluminum foil.
6. Soak in Syrup and Serve:
   • As soon as the kunafa is baked, carefully turn it out onto a serving dish. Pour the sugar syrup over the kunafa, ensuring it is thoroughly soaked but not overflowing. Let it sit for 10 minutes to absorb the syrup.
   • Garnish with chopped pistachios and dried rose petals (if using). Slice and serve warm for the best cheese pull effect, or at room temperature.

Tips:

• Make Ahead: You can prepare the sugar syrup in advance and store it in the refrigerator. The unbaked kunafa can also be assembled ahead of time and kept covered in the refrigerator for up to a day.
• Storage: Leftover kunafa can be stored in an airtight container in the fridge for 3-4 days. For a crispier texture, reheat in the oven at 360°F (180°C) for 10-15 minutes.