Kunafa is a Palestinian and Lebanese dessert of melted cheese between layers of kataifi pasta, served hot in Nablus and Beirut since Ottoman times. Its contrast of salty cheese and sweet syrup is a culinary addiction of the Levant. It is consumed in festive breakfasts and nighttime celebrations.
Mediterranean
Cheese Kunafa
Hot cheese kunafa with crispy kataifi paste, rose syrup and pistachios.
- Lebanon
- Dessert
- Vegetarian
- Light
- medium
- lactosa
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 395 kcal
- Protein 10 g
- Fiber 1 g
- Carbohydrates 42 g
- Fat 22 g
- Sodium 380 mg
Story behind the dish
Preparation
Cheese Kunafa is a Lebanese preparation with medium difficulty. Reserve about 65 minutes in total (30 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g fresh kunafa or kataifi.
- Have ready: 200 g of akawi or mozzarella cheese, desalt.
- Have ready: 150 g of clarified butter.
- Have ready: 200 g of sugar.
- Have ready: 150 ml of water.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Crumble kunafa and mix with melted butter until covered…
Crumble kunafa and mix with melted butter until all the threads are covered.
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Place half in a baking dish as a compact base.
Place half in a baking dish as a compact base. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Distribute drained cheese in an even layer without reaching the edges
Distribute drained cheese in an even layer without reaching the edges.
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Cover with remaining kunafa, pressing gently
Cover with remaining kunafa, pressing gently.
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Bake at 180 C for 30-35 minutes until golden and crispy.
Bake at 180 C for 30-35 minutes until golden and crispy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Prepare syrup by boiling sugar
Prepare syrup by boiling sugar, water, lemon and rose water for 8 minutes. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Pour warm syrup over hot kunafa; invest in plate and…
Pour warm syrup over hot kunafa; invert on plate and decorate with pistachios.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with cream instead of akawi cheese.
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