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Authentic Middle Eastern Kunafa with a crispy kataifi crust and gooey cheese center, finished with fragrant syrup and crushed pistachios.

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 lb kataifi dough, shredded
  • 1 cup ghee, melted
  • 2 tbsp granulated sugar
  • 12 oz low-moisture mozzarella cheese, grated
  • 4 oz fresh ricotta cheese
  • 1/2 tsp orange blossom water
  • 2 cups white sugar
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tbsp rose water
  • crushed pistachios for garnish

Instructions

  1. Make the syrup: combine 2 cups sugar, 1 cup water, and 1 tsp lemon juice in a saucepan; bring to a boil, then simmer 10 minutes until syrup coats the back of a spoon. Stir in 1 tbsp rose water and cool to room temperature.
  2. If frozen, thaw kataifi fully, then shred finely by hand or pulse in a food processor until pieces are about 1/2 inch long; transfer to a large bowl.
  3. Melt 1 cup ghee.
  4. Pour the melted ghee and 2 tbsp granulated sugar over the kataifi and massage with your hands until every strand is glossy and translucent.
  5. Press two-thirds of the kataifi mixture firmly and evenly into the bottom (and optionally up the sides) of a 9-inch round baking pan using a flat-bottomed tool to form a sturdy base.
  6. Soak low-moisture mozzarella in cold water for 15 minutes, then pat dry.
  7. Mix 12 oz grated low-moisture mozzarella, 4 oz ricotta, and 1/2 tsp orange blossom water until combined.
  8. Spread the cheese mixture evenly over the kataifi base, leaving a 1/2-inch border around the edges.
  9. Scatter the remaining kataifi over the cheese and press down gently to level.
  10. Bake in a preheated oven at 350°F (180°C) for 30 minutes, or until edges are deep golden and starting to pull away from pan.
  11. Alternatively, for no-oven method: cook assembled kunafa in a large non-stick skillet over medium-low heat for 10–12 minutes per side, flipping using the plate method.
  12. Set a flat plate over the baked pan and flip the kunafa out of the pan onto the plate, tapping to release and confirm a crisp base.
  13. Quickly drizzle the room-temperature syrup over the piping-hot kunafa to create a hissing sizzle and allow syrup to soak in.
  14. Let kunafa sit for 5 minutes to absorb the syrup, then sprinkle with crushed pistachios before serving.

Notes

Use ghee instead of butter to ensure a crisp crust, as butter contains water that steams the dough., Ensure syrup is cooled to room temperature before drizzling onto hot pastry to prevent sogginess., Soak and dry mozzarella to reduce salt and moisture, improving texture and cheese pull., Leave a 1/2-inch border of kataifi dough around edges to prevent cheese leakage., A heavy-bottomed 9 to 12-inch round pan helps distribute heat evenly for an even bake., For vegan version: substitute ghee with vegan butter and use a cashew-coconut cream filling instead of cheese., Leftovers keep up to 3 days refrigerated; reheat in oven at 350°F for 5 to 8 minutes to restore crispness.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350 kcal per serving
  • Fat: 18 g per serving
  • Carbohydrates: 40 g per serving
  • Protein: 15 g per serving