Kunefe

Name: Kunefe
Prep time: 15 min
Cook time: 15 min
Yield: 4 to 6 servings
Cuisine: Kebab & Grill Menu
Ingredients: Water — 240ml; Sugar — 125g; Lemon Juice — 1 tsp; Rose Water — ½ tsp; Kataifi Pastry — 340g; Unsalted Butter — 185g; Mozzarella Cheese — 140g; Ricotta Cheese — 140g; Crushed Pistachios — 30g

This beloved Middle Eastern dessert features shredded kataifi pastry crisp-fried in butter until golden, encasing a layer of oozy, unsalted cheese. Drenched in a warm, floral sugar syrup and crowned with bright crushed pistachios, it delivers a heavenly contrast of crunchy strands, gooey cheese, and sweet, fragrant richness in every single bite.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 15 minutes

Servings: 4 to 6

Notes:

Pouring cooled sugar syrup over the hot kunefe immediately after cooking ensures maximum absorption without softening the crispy pastry.

Traditional akkawi or nabulsi cheese can be substituted with an equal mix of mozzarella and fresh ricotta for an authentic stretch and mild flavour.

Loosening and fluffing the shredded kataifi pastry strands thoroughly before coating with melted butter yields an evenly crisp crust.

Kunefe can also be assembled ahead, baked in an oven-safe pan at 190°C for 25 to 30 minutes until golden, and drizzled with cold syrup.

Prepare Sugar Syrup
In a small saucepan, combine water and sugar over medium heat. Stir until dissolved, bring to a boil, then reduce heat to low and simmer for 3 to 4 minutes. Remove from heat, stir in lemon juice and rose water, and set aside to cool completely.

Prepare Kataifi and Cheese
In a large bowl, loosen the kataifi pastry strands with your fingers until light and fluffy. Pour over the melted unsalted butter and toss thoroughly until evenly coated. In a separate bowl, mix together the freshly grated mozzarella and fresh ricotta cheese until combined.

Assemble Kunefe in Pan
Melt 1 tablespoon of butter in a 23cm non-stick skillet over medium heat. Spread half of the buttered kataifi evenly across the bottom, pressing gently with a spatula. Spread the cheese mixture over the pastry, leaving a 1cm border around the edges, then cover with the remaining kataifi and press firmly to seal the edges.

Cook, Syrup, and Garnish
Cook over medium heat for 5 minutes until the bottom is golden brown. Invert onto a plate, melt another tablespoon of butter in the pan, and slide the kunefe back in to cook the second side for another 5 minutes. Remove from heat, immediately pour the cooled syrup over the piping hot dessert, garnish with crushed pistachios, and serve warm.