Kunafa recipe

1. Ingredients preparation​
Kunafa dough: 250 g (can be purchased at Middle Eastern food stores. If not available, try making your own. Knead flour, water and salt into a soft dough. After resting, roll it into a very thin dough and cut into thin strips)​
Cheese: 200 g (Arabic cheese such as Nabulsi cheese is recommended. If not available, mozzarella cheese can be used instead. It needs to be thawed and drained in advance)​
Syrup:​
Sugar 250 g​
Water 125 ml​
Lemon juice 1 tablespoon​
Rose water or orange blossom water 1 teaspoon (optional, adds a unique aroma)​
Butter: 100 g, melted​
2. Production steps​
(I) Make syrup​
In a small pot, combine sugar and water. Heat over medium heat, stirring constantly until the sugar is completely dissolved.​
Add lemon juice and continue to cook until the syrup is slightly boiling. Reduce heat and keep it at a slight boil for about 10-15 minutes. Do not stir during this time, until the syrup becomes slightly thick and can be hung on a spoon. ​
If using rose water or orange blossom water, turn off the heat at this time, add and stir well, and set aside to let the syrup cool. ​
(ii) Prepare the dough and cheese ​
Loosely divide the Kunafa dough into two portions. ​
Take a baking tray and brush it evenly with a layer of melted butter to prevent sticking. ​
Place one of the dough on the bottom of the baking tray and press it lightly with your hands to form an even layer. ​
Spread the drained cheese evenly on the dough. ​
Then cover the cheese with another dough and press it lightly with your hands to ensure that the dough is completely covered with cheese. ​
Brush the surface of the dough evenly with the remaining melted butter. ​
(iii) Bake ​
Preheat the oven to 180°C (350°F).​
Put the baking tray in the preheated oven and bake for 25-30 minutes until the surface of the kunafa is golden and crispy. ​
Take out the baking tray and let the kunafa cool slightly in the baking tray for 5-10 minutes. ​
(IV) Pour syrup and decorate ​
Take the cooled kunafa upside down on a plate. ​
Pour the previously prepared syrup evenly on the kunafa, allowing the syrup to fully penetrate the dough and cheese. ​
According to personal preference, sprinkle some pistachio, almond or coconut on the surface of the kunafa as decoration to enhance the taste and appearance. ​
III. Tips ​
When making homemade kunafa dough, knead the dough softer so that it is easier to handle when rolling the dough, and the dough will be thinner and more resilient. ​
The baking time and temperature can be adjusted appropriately according to the power of your own oven to ensure that the kunafa crust is golden and crispy and the cheese inside is melted.​
When pouring syrup, be careful not to make the syrup too hot, otherwise it will soften the surface of the kunafa and affect the taste. If the syrup is too thick after cooling, you can heat it appropriately to restore its fluidity.

• 8 Apr, 2025
• بورداخ
• 57 views