Kunefe Recipe

This recipe for kunefe is a love letter to all my senses; the combination of gooey mozzarella and ricotta wrapped in crispy, buttery kataifi is simply irresistible. Plus, the fragrant rose water syrup with crunchy pistachios on top adds an exotic twist that makes this dish a must-try delight every time.

Kunefe is a rich Middle Eastern dessert that I love to prepare for dinner parties. It consists of crispy layers of kataifi dough soaked in sweet syrup made from sugar, water, and a bit of lemon juice (with the option of rose water for a floral note).

The goopy filling of fresh mozzarella and ricotta oozes in between the layers. That might call for a dessert that’s on the verge of being too rich, but I’ve always found kunefe to be perfectly balanced.

Plus, the crushed pistachios on top add a much-needed crunch factor.

Ingredients

Kataifi (shredded phyllo dough): Delivers carbohydrates and a super-crunchy texture.

Butter (unsalted): Contributes smooth, buttery flavor and richness.

Mozzarella cheese: Supremely stretchy and undeniably delicious, it is a protein powerhouse.

Ricotta cheese: Light and creamy; an excellent complement to mozzarella.

Sugar is the sweetening agent in the dessert.

It is also the ingredient that makes the syrup work.

Lemon juice: Contributes a touch of tartness to offset the sugary sweetness.

Rose water: Optional; gives a pleasant floral smell.

Pistachios: Contributes crunch and a hint of nuttiness; easy on the eyes.

Ingredient Quantities

• 300g of Kataifi (shredded phyllo dough)
• 150g of unsalted butter, melted
• 250g of fresh mozzarella cheese, grated
• 200g of ricotta cheese
• 1 cup of sugar
• 1/2 cup of water
• 1 tablespoon of lemon juice
• 1 tablespoon of rose water (optional)
• 1/4 cup of pistachios, chopped, for garnish

Instructions

1. Set your oven to 180°C (350°F) to warm it up.

2. Start by making the syrup: In a saucepan, mix together 1 cup of sugar and 1/2 cup of water. Over medium heat, bring the mixture to a boil, stirring until the sugar has completely dissolved.

3. When it reaches a boil, put in 1 tablespoon of lemon juice. Turn down the heat and let it simmer for 10 minutes. Take it off the heat and add, if you desire, 1 tablespoon of rose water, stirring it in. Cool the mixture.

4. Place 300g of kataifi dough in a large bowl. With your fingers, gently separate and fluff the strands.

5. Melt 150g of unsalted butter and pour it over the kataifi, mixing it in well so that all of the butter is coating all of the strands.

6. A 9-inch round baking pan should be taken, and half of the buttered kataifi should be spread evenly in the pan, pressing it down gently to cover the bottom surface.

7. In a different bowl, combine 250 grams of grated mozzarella cheese and 200 grams of ricotta cheese. Evenly distribute this cheese mixture over the kataifi in the pan.

8. Spread the remaining kataifi over the cheese layer, pressing down gently to compact the layers.

9. Preheat the oven to 350°F. Bake in the heated oven for 30-35 minutes or until the top is golden brown and crispy.

10. As soon as you remove the kunefe from the oven, drench it in the prepared syrup, which should be at room temperature and has just been made. Allow a few moments (2-4 max) for the kunefe to soak in the syrup before you garnish. To garnish, you chop 1/4 cup of pistachios. They are the nuts you use. Serve the kunefe warm.

Equipment Needed

1. Oven
2. Saucepan
3. Wooden spoon or heat-resistant spatula
4. Large mixing bowl
5. Small mixing bowl
6. Measuring cups and spoons
7. 9-inch round baking pan
8. Grater
9. Knife (for chopping pistachios)
10. Cutting board (for chopping pistachios)
11. Pastry brush (optional, for buttering the kataifi)
12. Spoon or spatula (for spreading and pressing kataifi and cheese)

FAQ

• What is Kunefe?Kunefe is a classic dessert of the Middle East, traditionally made with layers of crisp, shredded, phyllo-like dough (which can be found in many Mediterranean and Middle Eastern pastry shops, pre-baked, and in a form calling for frying rather than baking) that are not so crispy; filling made from a substance that is purported to be cheese; syrup; and sometimes another nut.
• Can I use another type of cheese instead of mozzarella?Certainly! Mild, melty cheeses such as Akkawi or Nabulsi can be used. Outside the Middle East, a common substitute is mozzarella.
• How do I prevent the Kataifi from drying out?Make certain the Kataifi is kept under a damp cloth while working with it, and when you assemble, press it into the pan with some authority.
• Can Kunefe be prepared in advance?Indeed, they allow kunefe to be prepped before its time to shine, and they recommend that kunefe be put together ahead of time so that it may bask in the cool comfort of the fridge until it’s go time. When served as part of a tandem dessert course with lemon sorbet, warm kunefe is no trouble at all to put together at the last minute and present to guests.
• Is the rose water essential for the syrup?Rose water is not a necessity. It imparts a floral flavor akin to the taste of Middle Eastern desserts, but if you want to leave it out, you can.
• What kind of pan should I use?A baking pan that is round and 9 inches (23 cm) in diameter is suitable, preferably one that is nonstick or made of anodized aluminum, greased well.
• How do I serve Kunefe?Kunefe tastes best when it is warm and gooey with melted cheese. After baking, let it cool for a moment, then slice it and drizzle on the not-too-sweet syrup. Finally, garnish with a handful of crushed pistachios.

Substitutions and Variations

If you don’t have access to Kataifi dough, you can make the following substitution using common ingredients found in most kitchens.

For 300g of Kataifi: Use 300g of shredded wheat or very thinly sliced phyllo dough as an alternative.
The following are substitutions for unsalted butter in amounts of 150 grams:

* 150g of ghee (clarified butter) or coconut oil: Use for a slightly different flavor.

For 250g of fresh mozzarella cheese: Use 250g of unsalted halloumi cheese, grated.
If you do not have rose water on hand, you can alter the recipe slightly and still achieve a wonderfully floral, fragrant result. For 1 tablespoon of rose water (optional): Substitute 1 tablespoon of orange blossom water and enjoy a different kind of floral note in the end result.
To garnish, use 1/4 cup of pistachios, chopped. If you don’t have pistachios, you can substitute 1/4 cup of chopped almonds or walnuts.

Pro Tips

1. Use Fresh Ingredients Ensure that your mozzarella and ricotta cheese are fresh. Fresh cheese melts better and provides a creamier texture for the filling.

2. Fluff the Kataifi Thoroughly When separating the kataifi strands, take your time and fluff them thoroughly to avoid clumps. This helps in achieving an even, crispy texture.

3. Butter Evenly When mixing the melted butter with the kataifi, make sure every strand is well-coated. This ensures even browning and crispiness in the final dish.

4. Balance the Syrup Adjust the sweetness of the syrup by carefully controlling the amount of lemon juice and rose water. A well-balanced syrup enhances the flavor without overwhelming the delicate taste of the cheese and kataifi.

5. Serve Immediately Kunefe is best enjoyed warm, right out of the oven. The gooey cheese coupled with the crisp kataifi and fragrant syrup offers the most delightful texture and flavor contrast when fresh.