Kunafa is one of the most nostalgic recipes I have, and I truly believe it’s a must-make during Ramadan. This is how my mom taught me to make it! It might not be the most traditional or exactly how you make it, but I promise it’s absolutely delicious! ✨
Kunafa Base:
- 250 g kadayifthreads
- 150 g ghee or butter
Filling:
- 1 packet mozzarella (125g)
- 340 g keshta (mascarpone works as a substitute)
Syrup:
- 2 dl | 1 cup sugar
- 1,5 dl | 3/4 cup water
- 1 tbsp lemon juice
- 1 tsp rosé water
- **pistachios and rose leafs for decor
Directions
- Prepare the Syrup:
In a saucepan, combine sugar, water, and lemon juice.
Bring to a boil and let simmer until slightly thickened.
Stir in the rose water, then remove from heat and let cool. - Prepare the Kunafe Base:
Cut the kadayif threads into smaller pieces.
Toss them in the melted ghee/butter until evenly coated. - Assemble and Bake:
Preheat oven to 200°C (392°F).
Press half of the buttered kadayif into a baking dish, spreading it evenly.
Bake for 20 minutes, or until golden. - Prepare the Filling:
In a bowl, mix shredded mozzarella with keshta/mascarpone.
Spread the cheese mixture evenly over the baked kadayif layer. - Final Bake:
Cover with the remaining kadayif and press down gently.
Bake for another 20 minutes, until golden and crispy. - Finishing Touches:
Remove from the oven and immediately pour the cooled syrup over the hot Kunafe.
Garnish with chopped pistachios and dried rose petals. - Serve & Enjoy!
Let it rest for a few minutes before slicing. Serve warm and enjoy!