Palestine Levant Kunafa recipe

Kunafa (also spelled Knafeh) is a traditional Middle Eastern dessert made with shredded filo dough (kataifi) or semolina dough, filled with soft cheese or clotted cream (ashta), baked until crisp, and soaked in aromatic sugar syrup. The contrast between its golden, crunchy crust and smooth, melted filling makes it a beloved dish in the Levant, particularly in Palestine. Kunafa is often served during Ramadan, family gatherings, and holidays, and its regional variations may include different fillings or dough bases.

Kunafa recipe

Ingredients for the crust and filling:

• Kataifi dough (shredded filo): 500 g
• Clarified butter (or ghee), melted: 250 g
• Mozzarella (low-moisture, shredded): 250 g
• Ricotta or Akkawi cheese (unsalted, drained): 100 g

Recipe of kunafa syrup:

• Sugar: 300 g
• Water: 200 ml
• Lemon juice: 1 tbsp (15 ml)
• Rosewater or orange blossom water (optional): 1 tbsp

Technology and instructions for this recipe:

Begin by preparing the syrup: combine sugar and water in a saucepan, bring to a boil, then add lemon juice. Reduce heat and simmer for 10 minutes. Add rosewater or orange blossom water at the end. Let the syrup cool completely before use.

To prepare the kunafa crust, shred the kataifi dough into smaller strands if necessary. Pour melted clarified butter over the dough and mix thoroughly to coat every strand.

Grease a 30 cm round baking pan. Press half of the buttered kataifi dough firmly into the bottom of the pan to form an even layer. Spread the shredded mozzarella and ricotta (or drained Akkawi) cheese evenly over the dough. Cover with the remaining kataifi dough, pressing lightly to seal.

Preheat the oven to 180°C (355°F). Bake for 35–40 minutes, or until the top is golden brown and crisp. Immediately after removing from the oven, pour the cooled syrup evenly over the hot kunafa. Let it rest for 10–15 minutes to absorb the syrup. Garnish with crushed pistachios if desired and serve warm.

Recommendations for Kunafa formulation:

• Use clarified butter instead of regular melted butter for a crisp, non-greasy finish.
• If using Akkawi cheese, soak it in cold water and drain several times to reduce salt content.
• Use a non-stick or aluminum baking pan to ensure even browning and easy release.
• Ensure the syrup is completely cooled and the kunafa is hot before pouring to maintain texture.
• Press the bottom and top kataifi layers firmly to prevent the cheese from leaking during baking.
• Kunafa is best served warm, but leftovers can be reheated in the oven to restore crispness.
• Optionally, invert the kunafa after baking for a more visually appealing golden crust.