Arabic dessert · Crispy outside, stretchy inside
Kunafa Recipe (Crispy Cheese Kunafa with Syrup)
Golden crunch. Stretchy cheese. Cold syrup, hot kunafa.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenKunafa turns soggy or pale for two reasons: the kataifi is not coated evenly with butter, and the syrup is poured hot onto hot pastry. This recipe works ghee into every strand, packs it tightly, bakes it to deep gold and pours cold syrup over the hot kunafa so it stays crisp.
The 3 laws of kunafa
Why this recipe works
Patchy butter
Rub ghee into the kataifi with your hands so every strand is coated.
Pale bake
Bake until deep golden. Pale kunafa tastes doughy.
Hot syrup on hot kunafa
Pour cool syrup over hot kunafa so it soaks in and stays crisp.
Shopping and prep list
Ingredients
Kunafa base
Cheese filling
Syrup and topping
The NineFoods kunafa colour guide
Is the kunafa baked enough?
Lift a corner with a knife and check the underside. Tap the colour.
Method · 4 stages
Step by step
Make the syrup and cool it
- Boil sugar and water for 8 minutes until slightly thick.
- Add lemon juice and rose water. Cool completely.
Butter the kataifi
- Chop the kataifi into 2 cm pieces.
- Rub the melted ghee and food colour through it with your hands until every strand is coated.
Layer and fill
- Press half the kataifi tightly into a buttered 30 cm pan.
- Mix the cheeses with semolina and cream and spread evenly, leaving a 1 cm border.
- Cover with the remaining kataifi and press down firmly.
Bake and soak
- Bake on the lowest rack until deep golden. Use the gauge above.
- Flip onto a plate if you like, pour the cold syrup over the hot kunafa, top with pistachios and serve warm.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Hot syrup on hot pastry, or too much syrup.
Fix next time
Use completely cooled syrup and pour it gradually.
Why
Not enough butter or under-baked.
Fix next time
Coat every strand with ghee and bake to deep gold on the bottom rack.
Why
Akkawi or nabulsi was not desalted.
Fix next time
Soak the cheese in water 2 hours, changing the water every 30 minutes.
Why
Only salty white cheese, no mozzarella.
Fix next time
Mix in mozzarella for stretch.
Why
Kataifi was not pressed firmly.
Fix next time
Press each layer tightly into the pan with the back of a cup.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Akkawi cheese | Mild, stretchy and traditional | Mozzarella mixed with ricotta |
| Kataifi | Crisp shredded crust | Fine semolina dough for smooth (naameh) kunafa |
| Ghee | Crisp, golden strands | Clarified butter |
| Rose water | Floral syrup | Orange blossom water |
| Cream filling | Softer centre | Ashta or thick clotted cream |
After the meal
Serve, store, reheat
Serve with
Arabic coffee or mint tea, warm right after soaking.
Store
Fridge 2 days, covered.
Reheat without drying
Oven at 180°C for 8 minutes so the cheese melts again and the top re-crisps.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 8 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the kunafa baked enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Kunafa FAQ
Why is my kunafa soggy?
Usually because hot syrup was poured on hot kunafa, or too much syrup was used. Pour cool syrup gradually over hot kunafa.
Which cheese is best for kunafa?
Akkawi or nabulsi, desalted, mixed with mozzarella for a stretchy centre.
Can I make kunafa without kataifi?
Yes. Smooth (naameh) kunafa uses a semolina and butter crumb instead of shredded dough.
Why is kunafa orange?
Many bakeries add a little orange colour to the butter for the classic look. It is optional.