Kunafa Recipe | Knafeh Sweet Dessert with Cheese

Ingredients

(Serves 6 people)

Kunāfah Base

• 500 g kunāfah pastry (kataifi / shredded phyllo)
• 200 g unsalted butter, melted
• 400-450 g unsalted white cheese
  (Nabulsi cheese preferred)
• 2 tbsp fine semolina

Sugar Syrup

• 1½ cups sugar
• ¾ cup water
• 1 tsp lemon juice
• 1 tsp rose water or orange blossom water

Garnish

Finely ground pistachios

A Legendary Middle Eastern Dessert

Kunāfah was never meant to be just a dessert.

Born in the kitchens of the Levant, especially Palestine, it was created to comfort, to celebrate, and to gather people around the table. Soft white cheese, crisp shredded pastry, and fragrant sugar syrup came together to form something richer than its parts.

For generations, Kunāfah has marked festive mornings, Ramadan nights, weddings, and family celebrations. From Nablus to Beirut, Amman to Istanbul, each region shaped it slightly but the heart of the dish never changed.

Crunch. Stretch. Syrup.
That first bite always tells the story.

Method

1. Prepare the syrup

Combine sugar and water in a saucepan. Bring to a boil, then simmer for 8-10 minutes until lightly thick. Add lemon juice and rose or orange blossom water. Switch off the heat and let cool.

2. Prepare the pastry

Gently separate the kunāfah strands using your fingers. Pour over melted butter and rub until evenly coated.

3. Prepare the cheese

If using Nabulsi cheese, soak briefly in warm water to remove excess salt, then drain well. Slice or grate the cheese.

4. Build the base

Grease a heavy pan or baking tray. Spread half the buttered kunāfah evenly, pressing gently. Sprinkle semolina if using.

5. Add the filling

Spread the cheese evenly, keeping it away from the edges.

6. Seal the top

Cover with the remaining kunāfah. Press lightly to compact.

7. Cook until golden

Cook over low–medium heat on the stovetop for 12-15 minutes, or bake at 180°C for 25-30 minutes, until deeply golden.

8. Flip and syrup

Carefully invert onto a serving plate. Immediately pour the cooled syrup evenly over the hot kunāfah.

How to Serve

This dish stands well on its own. But it is traditionally enjoyed with:

• Arabic coffee
• Mint tea
• Extra pistachios on top

Nothing rushed. Nothing loud. Kunāfah deserves attention.