Kunafa #

Kunafa (also spelled knafeh, kunafeh, kunafah) is a Mediterranean cheese pastry soaked in sweet sugar syrup, popular across regions once part of the Ottoman Empire. Traditionally, it uses kataifi pastry with Naboulsi or Akawi cheese.

Ingredients #

For Kunafa #

• Kataifi / Vermicelli – 200 g
• Ghee – 50 g
• Mozzarella (slices) – 5
• Food colouring (orange) – a pinch (optional)

Optional Layer (use one) #

• Semolina layer:
  • ½ cup milk
  • 3 tbsp semolina
  • 3 tbsp sugar
• Or Ricotta cheese – 200 g
• Or Extra thick double cream
• Or Mawa (khoya) + chenna + sugar

For the Syrup #

• Sugar – 1½ cups
• Water – 1 cup
• Lemon juice – 1 teaspoon
• Cinnamon stick – 1
  • Optional alternative: 5 saffron strands

Optional Garnish #

(Adjust as preferred)

• Almonds – 5 (blanched)
• Dates – 5 (chopped)
• Golden raisins – 10
• Cashews – 5
• Walnuts – 5
• Pistachios – 5

Recipe #

1. Prepare the Base #

1. Preheat oven to 180°C / 350°F / Gas mark 4.
2. Grease an 8-inch sandwich tin, coating sides and base with butter.
3. Break kataifi/vermicelli into small pieces and roast in ghee.
   • Add 2 tbsp water only if needed to soften (do not make it mushy).
4. Spread half of the roasted kataifi in the tin and press down lightly.
5. Layer the mozzarella slices evenly over the base.

2. Prepare the Middle Layer #

6. Boil ½ cup milk with 3 tbsp semolina and 3 tbsp sugar until thick.
7. Let it cool, then spread evenly over the mozzarella.

3. Add the Top Layer #

8. Cover with the remaining kataifi.
9. (Optional) Cover with foil.
10. Bake for 30–40 minutes until the top is lightly golden-brown.

Prepare the Sugar Syrup #

11. Heat 1 cup water in a saucepan on medium heat.
12. After 2 minutes, add sugar and lemon juice.
13. Add the cinnamon stick (or saffron).
14. Bring to a boil, then simmer until slightly thickened.
15. Remove from heat and cool completely.
    • Syrup must not crystallise or harden.
    • Remove cinnamon stick once cooled.

Assemble the Kunafa #

16. Once the kunafa is out of the oven, pour cooled syrup evenly over the hot pastry.
17. Ensure syrup is room temperature, never hot.
18. Loosen edges, then invert onto a serving plate.

Garnish #

19. Lightly roast and chop nuts and dried fruits.
20. Sprinkle evenly over the kunafa.
21. Slice and serve.

Variations #

• Garnish with fresh mango or banana instead of dried fruits.

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