Kunafa also Knafeh is a crunchy, buttery dessert made with shredded pastry layers enclosing a creamy soft milk pudding (or cheese) drizzled with fragrant simple syrup and adorned with crushed pistachios for a classy look.

Kunafa is one of the most famous Middle Eastern deserts, a classic that is as old as time. It’s known by Palestinians and Syrians as Knafeh Nabulsia, but named Knafeh Na’ameh in Lebanon and Jordan.

First thing first, you will need kunafa dough. Yours might be from a different vendor but it will have the same word on it “KATAIFI”, with a subtitle saying shredded phyllo dough.

If we talk about the Cheese, authentic Knafeh Na’ameh is typically made with Arabic cheeses like Akkawi or Nabulsia. And after some digging around, I also found out that Shelel and Majdoula, are also commonly used. These types of cheeses have an elasticity similar to mozzarella, but a unique flavor profile of their own. So if you can’t find any other type of cheese, go with mozzarella. Instead of cheese or with cheese you can also use milk and cornstarch but do not add sugar as we will pour simple syrup over when it is done so adding sugar will make it too sweet.

Ingredients

Method : 

– Divide the kunafa in halves and place the first half in your food processor while wrapping the other in the plastic bag of the package.
– Give it from 6-10 pulses stopping in between to release the kunafa threads from around the blade. We aim here to cut kunafa into small pieces but not turning it into powder so check it every couple of pulses.

– Transfer the cut knafeh into a bowl and proceed with the other half.
– Melt ghee on stove top or microwave, then add 3/4 of the ghee to the knafeh.
– With your hands rub the ghee into knafeh until you are sure almost every thread is covered with ghee.
– Brush the bottom of your baking pan with some of the remaininf melted ghee. Take half of the knafeh and spread it evenly.

– Press the knafeh using the bottom of another pan or a cup or a smaller plate. Press down and along the sides of the pan.
– Pour the milk and cheese pudding mixture. (Make milk pudding by mixing milk and cornstarch and add cheese (optional). Spread evenly leaving about half inch all around.
– If you are using the sweet cheese, then grate it and spread it evenly on top of the pudding.
– Add the remaining shredded knafeh , spread it evenly and press lightly with your finger tips.
– Spread the remaining melted ghee on top and bake until nicely browned.
– Pour cooled syrup over, let it soak and rest for 10-15 minutes. Invert on to a serving platter