A delicious Middle Eastern dessert made with crispy kataifi pastry, stretchy melted cheese, fragrant butter and sweet syrup, finished with crushed pistachios.
Ingredients
For the Kunafa
- 500 g kataifi pastry
- 150 g unsalted butter, melted
- 300–350 g kunafa cheese or unsalted mozzarella
- 2–3 tablespoons crushed pistachios
For the Syrup
- 3 cups water
- 3 cups granulated sugar
- ½ lemon
Method
- Make the syrup: Combine water and sugar in a saucepan. Bring to a boil, then simmer for about 15 minutes. Add ½ lemon and continue cooking for a few minutes. Remove from the heat and let the syrup cool completely.
- Prepare the kataifi: Gently separate the kataifi strands with your hands. Pour over the melted butter and mix thoroughly until the pastry is evenly coated.
- Create the first layer: Grease a round kunafa pan generously with butter. Spread half of the kataifi into the pan and press it down firmly.
- Add the cheese: Spread the cheese evenly over the kataifi, keeping it slightly away from the edges.
- Add the top layer: Cover the cheese completely with the remaining kataifi and press firmly.
- Cook: Cook over medium-low heat until the bottom is golden and crisp. Rotate the pan regularly for even browning. Carefully flip the kunafa and cook the other side until golden and the cheese is fully melted.
- Add the syrup: Pour the cold syrup over the hot kunafa immediately after cooking. Allow it to absorb the syrup for several minutes.
-
Garnish and serve: Sprinkle generously with crushed pistachios and serve hot.
