What Is Kunafa? Delve into the delectable world of Kunafa, a beloved dessert cherished across Palestine and the Middle East for its delightful flavors and cultural significance. This exquisite treat, known by various spellings like knafah, kunafa, kinafeh, or kanafih, holds a special place in hearts and tables during joyous occasions and everyday gatherings alike.
At the heart of Kunafa lies a symphony of textures and tastes. Picture delicate shreds or finely ground dough, crafted from premium wheat flour, meticulously layered to create a heavenly canvas. A luscious, sweet cheese filling adds depth to each bite, complemented by the delicate sweetness of sugar syrup that dances on the palate. To crown this masterpiece, a sprinkle of crushed pistachios adds a delightful crunch and visual appeal.
From festive celebrations to intimate gatherings, Kunafa embodies the essence of Middle Eastern hospitality and culinary artistry. Its allure transcends borders, uniting people in shared moments of indulgence and joy. Whether enjoyed as a decadent dessert or a comforting treat, Kunafa promises an unforgettable culinary journey, inviting you to savor every blissful bite.
Kunafa Origin?
Many believe that Knafeh has its roots in Nablus, a Palestinian city in the West Bank renowned for its iconic “Knafeh Nabulsi”. This version stands out for its use of local Nabulsi cheese, delicate shredded dough, and sweet sugar syrup, creating a delightful blend of flavors and textures.
How to Make Kunafa?
1. Make the Syrup:
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- In a saucepan, combine sugar and water, then heat over medium heat. This syrup adds sweetness to our dessert, so ensure it’s perfectly made.
2. Prepare the Cream Filling:
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- To create the creamy center of your kunafa, combine milk, sugar, and cornstarch in a saucepan. Stir continuously as you heat the mixture to achieve a smooth, thickened filling.
3. Layering Kunafa:
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- Break kataifi dough and place it in the food processor.
- Shred the dough.
- Remove kataifi dough from the food processor and pour melted butter and coloring over it.
- With your hands combine and massage melted butter and coloring with dough until everything is well integrated.
- Grease the pan, then spread the majority of the dough, leaving about ¼ for the top.
- Add shredded cheese on top, and press either by hand or with the bottom of a glass.
- Spread the rest of the dough on top and press again, either by hand or with the bottom of a glass.
4. Bake Kunafa:
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- Bake Kunafa for 20-30 minutes in a 350 F degrees preheated oven.
- Once baked, with care flip into another platter, drizzle the kunafa with about ½ – ¾ of the warm sugar syrup, and sprinkle crushed pistachios on top.
Different Variations:
- Although kunafa with cheese reigns as a favorite, kunafa with walnuts (known as knafeh bil joz) offers a delightful alternative for nut lovers. Simply combine 2 cups of coarsely chopped walnuts with 1 tablespoon of sugar and 1 teaspoon of cinnamon. Then, follow the usual layering instructions, substituting walnuts for cheese.
- For a cheese variation, consider blending half fresh mozzarella with half ricotta cheese. Alternatively, mix half akawi cheese with half fresh mozzarella for a unique twist.
Storage & Reheating:
- You can freeze unbaked kunafa for up to 3 months by tightly wrapping it in the baking tray.
- Although kunafa is best enjoyed hot and fresh out of the oven, any leftovers can be preserved by placing them in an airtight container in the refrigerator. When ready to indulge, simply reheat in the microwave and top with a generous drizzle of warm sugar syrup for an irresistible treat.
- Kunafa can be prepared and stored in the fridge a day before baking.
Kunafa with Mozzarella Cheese
Print RecipeIngredients
- For Syrup:
- 2½ cups sugar
- 1¼ cups water
- 1 squeeze lemon juice
- Optional: 1 tablespoon rose water or orange blossom water
- For Cream Filling:
- 2 cups whole fat milk
- 3-4 Tablespoons corn starch
- Optional: 8 oz sweet cheese
- For Kunafa:
- 500g Kataifi Dough
- 1 cup melted butter
- 600g mozzarella cheese
- ½ cup crushed pistachios to garnish
- Optional Garnish: 2 tablespoons dry rose petals
Instructions
1. Make Syrup:
- In a medium saucepan, combine the water, sugar and lime juice and place on high heat. Allow it to come to a boil.
- After it boils, reduce the heat and let it simmer for 10 minutes. Then, turn off the heat. It should be a thin syrup. If using, add the rose water, and let it cool completely and come to room temperature.
2. Make Filling:
- In a saucepan whisk together cold milk and corn starch until dissolved.
- Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
- Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap.
3. Make Kunafa:
- Remove the frozen kataifi dough and allow it to thaw for about an hour on the countertop. Preheat the oven to 350 degrees Fahrenheit.
- Grate the cheese or chop it into small pieces, then blend it with the heavy cream.
Cheese - Separate the kataifi dough and place it in a food processor. Pulse it for a few moments until it’s fragmented into small bits. If a food processor isn’t available, you can achieve the same result by hand or by slicing it with a knife.
- Transfer the shredded kataifi dough into a bowl and drizzle the melted butter over it. With your hands, work the butter into the dough, ensuring each strand is coated. The more thoroughly you blend it, the more uniformly crisp it will become.
- Coat the bottom of your pan lightly with butter. Opt for a 12-inch pan for a single large one, or you can opt for two 9-inch pans.
- Take half of the shredded kunafa dough and press it firmly into the bottom of the pan using the flat base of a cup. Shape it to create a slight rim around the edge.
Shredded Kunafa - Spoon the cheese mixture inside and spread it out evenly.
- Spread the remaining shredded kataifi dough evenly over the cheese, ensuring complete coverage and gently pressing it down.
Kunafa Over Cheese - Place in the oven and bake for 40 to 50 minutes, or until the outer layer is richly golden and crisp.
- Promptly pour approximately ¾ of the simple syrup over the kunafa, ensuring even coverage across the entire surface. Keep some syrup aside for those who prefer extra sweetness.
- Let it cool and absorb the syrup for around 10 minutes, then flip it onto a serving platter. Decorate with pistachios, slice into portions, and serve.
Kunafa with Mozzarella Cheese
