Kunafa

Written by on in cheese, dessert, Middle Eastern

Someone just asked me for this recipe, so I figured I’d put it online as well:

Kunaafa كنافة

Main dessert:
• Cheese- I recommend something fairly flavorless- either get special cheese at the Arab market, or mozzarella (without salt is probably best)- As much as you want.
• Shredded Filo dough(probably one package is good)
• 2 sticks butter
Syrup:
• 1.5 cups sugar
• ¾ cup water
• Optional:
– 1 tsp. rose water
– 1 tsp. lemon juice

Main dessert:
1. Melt butter
2. Rip Filo pastry into slightly smaller chunks
3. Pour melted butter over Filo pastry- mix thoroughly
4. Butter baking dish.
5. Crumble cheese into pan
6. Put Filo on top of cheese
7. Put pan in oven at 425 until cheese is melted and Filo is golden brown.

Syrup:
1. Mix sugar and water
2. Cook until syrupy.
3. Add rose water and/or lemon juice
4. Cook a tad longer.
5. Pour over cooked kunaafa (individually or on the same thing)

Notes:
– You can put pistachios over the kunaafa as well.
– To keep it warm, you can put the pan over a pot of simmering water. This works best if you make it in a metal pan, since it will conduct the heat better.
– A visual presentation(with some variations- crème instead of cheese, sandwiched style) can be found at:
http://www.uaekitten.com/goodies/hungry/esp4guys/konafah.html
– The sugar syrup proportions are kind of made up. Just see what works.

Here’s a picture of a slice of the stuff:

And here’s a picture of it from my kitchen:

Leave a comment

  2. thanks for the recipe.
    the ratio of water to sugar when making syrup is 1:2, one cup water to two cups sugar, this way you make sure it will come out great. Adding lemon juice is a MUST, not optional at all…if you do not add the lemon juice the syrup will crystallize. the rose water is an option or you may add orange blossom water.
    best cheese that works well for this type of dessert is Akkawi cheese or Nabulsiah cheese, that you have to soak in water before using to get rid of the salt in it…but i use mozzarella mixed with ricotta cheese too and it works just as well.
    Oh, i use less butter than you do, i use little oil with it too, makes it lighter 🙂

  3. Naw, it’s a picture from the internet. I haven’t made it in ages. I wanted a picture with better portrayal of the cheese, but this was one of the best I found in a couple minutes worth of internet searching.