Last Updated on July 13, 2020 by hungryoungwoman
This cheese kunafa dessert recipe is going to blow your mind. Why? It’s the simplest thing and I just discovered it! Blame it on my ongoing craving for the dessert, the good blame I mean…
So, I’ve been visiting a few Iftar buffets lately which explains why this craving of cheese knafeh was triggered. I figured it would be much affordable if I tried making kunafa cheese at home. I later discovered it needs only 3 ingredients. Can you believe it?
SEE: How to Make Jhinga (Prawn) Masala: Recipe
Preparation of Cheese Kunafa Dessert
For this cheese kunafa recipe, you will need kataifi shredded pastry dough which is the one that serves as the top and bottom layer of the dessert, mozzarella, and sugar syrup. I used Sunbulah for the kunafa, but you can choose any brand available.
I like prepping my mozzarella cheese with sugar before the process as I’m not too much a fan of sugar syrup drenched kunafa. Anyone for that crispy exterior? In case you prefer a soft kunafa, then I’d suggest you skip this part.
If you want to go authentic with the presentation, you can bake your kunafa in this aluminum round pan to ensure that the shape is consistent for all the kunafa you bake
Want to download this easy kunafa recipe? Click here to get your FREE copy!
The result is a cheesy kunafa that will just make you thank whoever invented this dessert! Read on for the kunafe cheese recipe…
How to Make Kunafa With Cheese:
First layer of kataifi pastry dough
Cheese Kunafa Recipe
A cheesy kunafa recipe that is so easy, that it uses only 3 ingredients!
CourseDessert
CuisineArabic, Middle Eastern
Keywordcheese kunafa recipe, knafeh, kunafa, kunafe, recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Hungryoungwoman
Ingredients
- 500gm Kataifi pastry doughshredded
- 300gm mozzarella cheeseshredded
- 1cupsugar syrup
- Rose wateroptional
Instructions
To make your sugar syrup, add 1 cup sugar to 1 1/2 cup of water in a pan under medium heat. Let it simmer and keep stirring occasionally until the sugar completely dissolves. This should take you roughly 5 minutes. Add a teaspoon of rose water if you're using it
Prep your shredded mozzarella with about 2 tbsp of sugar and let sit for a while till you finish the next step
Next comes your pastry dough which is usually frozen. Shred it with your hands or in a food processor once room temperature till it's thin. Coat the dough with 1 cup of ghee and mix
Preheat oven to 200 degrees Celsius
To line your baking container, first, coat it with ghee and then add half of the dough into the container and let sit tightly
Try lining the sides of the container with the dough so that it is able to hold the cheese
Add your shredded cheese and make sure to cover the whole container evenly
Last comes the other half of your dough to cover up the kunafa
Bake in the oven for about 40-45 minutes until the surface is golden brown
Let sit outside for 15 minutes till it cools a bit and then run a knife along the sides to make sure the kunafa isn't sticking
Now, flip your kunafa onto a serving dish and drizzle with your preferred amount of sugar syrup
Garnish with pistachio (optional)
Click here to download a FREE recipe printable that you can download!
Other ingredient options: I admit this might not be the most authentic kunafa cheese recipe, however, it still tastes closely the same. You can use orange blossom water which also adds flavor and is used in the authentic kunafa recipe. The orange color is achieved due to Kunafa coloring, but I chose not to use this.
What cheese is used in kunafa?
Authentically, the best cheese for kunafa is usually Akkawi cheese. This cheese is chewy and a little salty so it strikes a nice balance between the saltiness and the sweet sugar syrup.
This is also why we have alternated the kunafa ingredients to make this kunafa with mozzarella cheese recipe for its texture so that you are not compromising on the quality. This makes it the best mozzarella kunafa recipe since it is so easy!
Next time if someone asks you originally which cheese is used in kunafa, you know the answer!
How to Eat Kunafa:
Kunafa or Konafa is usually drenched in sugar syrup and topped with sliced/ powdered pistachio. It is served as a dessert in the authentically in aluminum round pans.
What you may have normally seen as a coffee pot for Moroccan tea, can also be used for pouring sugar syrup over the kunafa dessert. I have found a coffee pot with a great deal on Amazon for you! Or, you can just use a pitcher like me.
This kunafa recipe with cheese is the easiest way to satisfy your cravings and is an affordable alternative. Just keep in mind to heat your slice and eat when warm as that’s when it tastes the best.
So, the real question now is to go with the sugar syrup or not? I leave that up toyou 🙂
Until then, happy eating! xx
P.S. If you want to save and read later, here’s a pinnable version! 🙂
Disclaimer: This post contains affiliate links. Buying the product will result in a small commission to me at no extra added cost to you :)
Related posts:
Simple Palak Chicken Recipe: Step by StepThe Ultimate Bajji Recipe (South Indian Onion Bhaji Recipe)How to Make Matar Paneer Gravy Recipe at HomeHow to Make Jhinga Masala: Recipe
FAQs
Mozzarella: Kunafa is traditionally made with a “sweet cheese” or Nabulsi/Akkawi. Unfortunately, those options aren't available everywhere. For that reason, I'm recommending mozzarella as the next best substitute. Pat the fresh mozzarella dry to remove excess liquid before adding it to the pastry.
What is classic Kunafa made of? ›
Kunafa is made from Kataifi which is shredded phyllo dough. This shredded dough is spread onto a pan and stuffed with either cheese or ashta (thickened cream), baked, then drizzled with simple syrup and garnished with pistachios. It's a crunchy, sweet, cheesy, creamy dessert.
What are the two types of Kunafa? ›
There are two different types of knafeh. Khishneh is rougher and topped with crunchy bits of kataifi (a pastry from shredded phyllo dough) while na'ameh is smooth and topped with farkeh (ground semolina dough). Regional variations alter the type of cheese or, in some cases, replace it entirely with cream or custard.
What are the variations of Kunefe? ›
Some popular variations include:
- Nut-Filled Knafeh: Adding a layer of crushed nuts, such as pistachios or almonds, to the filling for added crunch and flavor.
- Cream-Filled Knafeh: Incorporating a layer of sweetened cream or clotted cream between the cheese and pastry layers, creating a richer and creamier experience.
Initially, if you want to get your taste buds acquainted, we suggest you go for the Classic cheese Kunafa dessert. The best ingredients and culinary skills are celebrated in this masterpiece. Enjoy layers of tender, golden Kunafa pastry that enfold a sumptuous, ooey-gooey cheese filling.
What is the difference between kunafa with cream and kunafa with cheese? ›
A cheese kunafa is usually served warm, whereas a kunafa with cream is served chilled or at room temperature. How to make kataifi pastry for kunafa? The crispy kataifi pastry used to make this dish is made from flour, cornflour, salt, vegetable oil, and water.
What is the original kunafa? ›
Knafeh (Arabic: كنافة), also spelt kanafa, kunafa, kanafeh, and knafe, is a traditional Arab dessert made with spun pastry called kataifi soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region.
Is kunafa Arabic or Turkish? ›
Kunafa is a sugar-soaked pastry popular in many Arabic nations.
What ethnicity is kunafa? ›
Knafeh, also known as kunafe or kunafa and usually associated with Palestinian cuisine, is made of kadayif, a noodle-like shredded phyllo dough, layered with soft cheese and rich nuts and soaked in warm sugar syrup.
What is Lebanese knafeh made of? ›
Knafeh (Arabic: كنافة) is a traditional Arabic dessert, made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region.
Kunafa, Knafeh, Kunefe. Regardless of how it's pronounced, it usually refers to the syrupy cheese pie that is extremely popular across the region. We like to believe that we've found the best spot to have kunafa in Dubai at a Palestinian-Jordanian restaurant on our Middle Eastern Food Pilgrimage tour.
Which country is kunafa originally from? ›
Kunafa/ knafeh originated from Nablus, Palestine and is also known as “Knafeh Nabulsiyeh”.
Does Kunafa taste like cheese? ›
It is similar to baklava but with a unique texture. Now, let's talk about the taste. Imagine layers of soft, sweet, and cheesy goodness all wrapped up in a crispy, golden crust. It's like nothing you've ever tasted before, and trust me, you'll be hooked after one bite.
What's the difference between baklava and Kunafa? ›
Baklava and Kunafa are both delicious Middle Eastern desserts that are popular in their own right. While baklava is made with layers of phyllo pastry and chopped nuts, kunafa is made with shredded phyllo dough or semolina pastry and a variety of fillings such as cheese, nuts, or cream.
What is the best Turkish cheese? ›
WORLD FAMOUS TURKISH CHEESES
- Divle Obruk Cheese: Divle Obruk Cheese, known as the Turkish Roquefort, is one of the best quality 5 cheeses in the world with its unique taste and aroma. ...
- Kars Gruyere: Kars Gruyere is one of the most famous Turkish cheeses in the world with its tang, rich odor, and flavour.
Knafeh (Arabic: كنافة) is a traditional Arabic dessert, made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region.
What kind of cheese is Arabic cheese? ›
Jibneh Arabieh (Arabic for "Arab cheese") is also referred to as jibneh baida ("white cheese"). It is found throughout the Middle East and is particularly popular in Egypt and Eastern Arabia. It is a fresh cheese with a milky quality, a pronounced saltiness, medium-firmness, and excellent meltability.
Is Akawi cheese like feta? ›
Texture and taste
The color is white and it has a smooth texture and a mild salty taste. It is commonly used as a table cheese eaten by itself or paired with fruit. The texture can be compared to mozzarella, feta or a mizithra, since it does not melt easily. Akkawi can be stored up to a year.
What is Lebanese cheese made of? ›
Labneh is a soft Middle Eastern cheese made from strained yogurt. It's surprisingly easy to make, and it's really versatile. Serve it as a dip with good-quality olive oil and za'atar, or add it to salads, pizzas, sandwiches, and more!
