To do this, we store the data as outlined in our privacy policy. Loved fhis recipe and texture. Also keep in mind that the stretchiness and flavor of the mozzarella highly depends on the type used. So yes, it may not be certified “authentic.”. It is a glorious confection of soft melty cheese (or cream), sandwiched with shredded phyllo dough, and soaked in a rose and orange water scented syrup. This makes it the best mozzarella kunafa recipe since it is so easy! I figured it would be much affordable if I tried making kunafa cheese at home. It baked up into 2 9in cake pans. Ofcourse, the luckiest are those who get the first slices, the moment that kunafa comes out of the oven. That’s how good it is…. I hope you love it too. But it probably takes around 3 hours to thaw. This looks delicious, Pingback: Mozzarella Cheese Kunafa | Cleobuttera | zhiyat. Sometimes I even make 1/4 of the recipe in a 6inch cake pan if I don’t need that much and it turns out fantastic! , 13 thoughts on “3 Ingredient Cheese Kunafa Dessert Recipe”, That looks so good and your photography skills are insane! In non-Middle Eastern countries, Kadaifi/kataifi/konafa dough can be found in the frozen Greek section of most big supermarkets, or in Middle Eastern speciality stores. I think that holds true mostly in the Levant countries…in Egypt we use this dough for all types of kunafa. Wait…let me stop you right here, if you’re doubting the deliciousness of gooey cheese in dessert, because gosh…its ridiculous!!! Unlike thin, fresh konafa, thicker/frozen kadiafi dough can handle the extra moisture, while still crisping up. Cheese. Serves 8. labenese dessert recipe… Thank you so much Tasbih for everything. Hi Hellani! Crunchy shredded pastry filled with an ooey gooey mixture of mozzarella and a secret ingredient that keeps the cheese from hardening even after it cools. I’m sure they’re be of great help to readers facing the same issue. So even if using fresh kunafa, stick it in the freezer for about an hour before cutting it. 94. Hope you and your lovely family are all well and happy <3. Serve warm. | The Winged Fork, Caramel Cheesecake {plus hard caramel recipe} ⋆ Bites 'N Pieces, What to Eat in Old Dubai? Authentically, the best cheese for kunafa is usually Akkawi cheese. Hello, can I know where did you get the silver dish for knafa? Love it! Best of luck with your knafeh adventures, Tasbih (sister ), Pingback: Kunafa – 26 Cooks In The Kitchen, Pingback: Kunafa (ou Ka: Receita do melhor doce turco – Lobo na Porta – Food & Travel. Pingback: 21 Egyptian Foods You Must Try! I have doubt though. In my defense though, I had the best of intentions of staying true to the original, but things didn’t work so well. And the recipe does break several cheese kunafa-making rules, but it may just become your new favorite. Thank you Rabab! Crunchy shredded pastry filled with an ooey gooey mixture of mozzarella and a secret ingredient that keeps the cheese from hardening even after it cools. You’re the best!! What can I do? So I can’t found the semoline. I’ve been recently making it in a 34cm (13 inch), no other changes needed, and it comes out HUGE, only slightly thinner, which I actually prefer! It was located in a … 10 Things to Eat in Dubai. And guess what?! And I brushed the syrup on top of the surface after flipping it out of the pan. how thick the pudding should be? It’s definitely worth trying some day. Just keep in mind to heat your slice and eat when warm as that’s when it tastes the best. And I’m pretty sure you would nail it!. Loading... Autoplay When autoplay is enabled, a suggested video will automatically play next. Wow this is so beautiful and your photos make the recipe seem so approachable. I just use the pre-shredded kind and it works really well. Preparation and cooking time . So happy this recipe lived up to your expectations. I hope to perfect all my Middle Eastern/Palestinian dishes before my husband immigrates here from Saudi Arabia which won’t be much longer now in shaa Allah, although while I was there he was very happy with my typical ‘Canadian’ dishes to give a taste of my culture to him and his family. It’s basically the only only kunafa we know hahahaaa! Best thing I could hear! Kunafa. To avoid this, we mix another type of soft cheese like cottage or ricotta cheese. If using fresh, extra thin, Arabic-style konafa dough, it is preferable to use only the butterfat in the melted butter, leaving behind the milk solids or just use the full amount of ghee instead, to ensure a crunchy, evenly browned crust. Use a knife to push the side of the konafa, to check the color. It’s not very thick. But as far as ingredients and methods are concerned? Did you find a good recipe for knafe naameh? Nabulsi and Akkawi cheese are quiet salty, so they need to be soaked in water for hours, changing the water every now and then, to get rid of the salt. Let it simmer and keep stirring occasionally until the sugar completely dissolves. Twitter. The traditional cheese used for Kunafa, like the Akkawi cheese is salted cheese. Scatter the remaining third of the kunafa over the cheese filling, and lightly press on it to tidy it up and get it nice … Then pour everything on the kanafa dough? Also I have never seen any great recipes or anything for suhoor lately ( or anytime before……..) anywhere. Give it a few minutes to soak in. By the way, i couldnt find any semolina flour here, can i replace it with something else or can i omit it completely? So glad it was well worth it in the end Your writing style is incredible and so captivating btw. is that normal. It’s known all thru Jerusalem that if you get knafeh you wait patiently until the fresh tray comes out. This one remains soft and is really nice and stretchy. You would not even had known it was frozen. so i’m wondering if using a pudding made with coconut flour would work? Well, this may seem strange to those who are lazy to wake up for suhoor, but those of us who do wake up, we are seriously at a lack for something new for this (before the fast) meal…. Anyway, there are other food delivery Dubai services that can “pick up” food for you, but also I can’t tell you if the best food delivery Dubai or not. We love to see what you’ve been baking! It really depends on the type of pan you use and your oven. (Just because the idea seems great to me) I live in London and it is impossible for me to find it anywhere. Lightly press it down to adhere. I used heavy cream, but you may use whipping cream, fresh cream or thick cream. This should take you roughly 5 minutes. Hi Sarah! I think I found a good substitute for shredded phylo. My only issue was probably my mistake, I think I may have cooked the semolina pudding a tad too long because it got thicker and clumpier as it cooled so it was pretty hard to spread into a thin layer. Thank you for sharing! You’ll then take two-thirds of the kunafa, and firmly press it on the bottom and around the sides of the pan. Hi there, so excited to try this out! So I settled for a crown of pistachios fit for King Kunafa. Other ingredient options: I admit this might not be the most authentic kunafa cheese recipe, however, it still tastes closely the same. Yes…the pudding does swell up. I love this but you forgot to include the butter or ghee in your recipe list…..very very important! But my kunafa dough didn’t crisp up and become toasted. As for the semolina, it’s only a very small amount to barely thicken it, but if it concerns you, I guess you could simply increase the amount of cornstarch enough to get the right consistency. I’m afraid vermicelli won’t work out as its a kind of pasta & Kunafa is more like a pastry. My father has been craving kunafa and it's father's day in the UK tomorrow. Omg yes thank you for this recipe ❤ I have been searching for the perfect recipe that has ingredients I can easily find and has proper measurements and everything! Original recipes and creations of this site are intended for personal and home use. At Middle Eastern restaurants, they manage to serve you that delicious slab of kunafa, dripping with molten cheese. Will it turn well? This recipe is AMAZING!!!! If you want to save and read later, here’s a pinnable version! The removable bottom can cause the ghee to seep through and cause a mess in your oven and smoke. I like prepping my mozzarella cheese with sugar before the process as I’m not too much a fan of sugar syrup drenched kunafa. If I do, how should I rehydrate it? Using the bottom of a measuring cup will help compress it and get the kunafa well up the sides. Here’s the link: I’ve actually seen YouTube videos of DIY kunafa. If using fresh mozzarella, you may choose to leave out the sugar sugar because its not salty. Heavily grease a 12"/ 30cm round cake pan with ghee or butter. Mariam I’m so excited for your excitement! If using frozen, thaw slightly, 1 cup (8oz/ 227g) ghee or butter, melted and slightly cooled*. Cover with remaining half of the kataifi / vermicelli dough and spread evenly and then press gently with your hands. That’s awesome! I wanted to try something new. I didn’t have enough mozzarella so I made up the difference with ricotta. The orange color is achieved due to Kunafa coloring, but I chose not to use this. The pudding has a loose, pudding-like consistency. Your blog is one of my favorites and the pictures are flawles. I am having a 80th birthday party for my Mother this weekend and hope to share this wonderful dessert with my Non Muslim family to give them all a taste of our favourite Ramadan treat. Born out of love for good food and exploring new places, Hungryoungwoman is a pseudonym for me, Sarah! Thank you so much Tasbih for creating & sharing the recipe with such clear and detailed instructions!! As I read your article i find myself heating up more and more in anger at your bid3as… until suddenly it all cooled down and i realized that you must be a pure utter genius! Haha!!! I got a late start to cooking tonight. http://www.kunafa.net/. Just to clarify, can I make this recipe and only bake later? P.S: your talk about cookies made me crave one so badly right now, Hello! I had no idea what sevai is until someone asked about it so I had to google it. As soon as the kunafa comes out of the oven, drizzle it all over with most of your scented syrup. That looks so delicious. Me again ) tried my disaster :)) well it’s very good except … my cheese didn’t melt I used akawi. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Aaawwww I hope you get reunited with your husband very soon. The texture will be so different. Kunafa freezes really well before baking. Oooh I don’t think I’ve tried that one before. Over a large bowl, shred the konafa/kataifi dough into 1inch/ 2.5cm long pieces. Thank you! I’m making it again tonight and hoping for equally good result as the first time. Spread half the of kadayif noodles onto the bottom of the pan. For this cheese kunafa recipe, you will need kataifi shredded pastry dough which is the one that serves as the top and bottom layer of the dessert, mozzarella, and sugar syrup. Do you have any knafe naameh recipe recommendations that I could start with? On another note, the cream filled kunafa, unlike its cheese cousin, is also great cold. Cut into wedges and serve right away, while still hot, passing along extra syrup, as desired. Better than the bakery we have here that sells it- by a long shot!! A rose and orange blossom water scented sugar syrup, sweetens and perfumes this scrumptious Middle Eastern favorite. Our Foodistani decided to try an exotic dessert called Kunafa which is very hard to find in Mumbai. I really hope you love it as much as we do! This post may contain affiliate links. Save recipe. Or snap a pic and tag me @cleobuttera or hashtag it #cleobuttera on Instagram or Facebook. I’m so glad to have find your blog n xcellent recipes ❤️ Best of luck! 1 shares. If you want to go authentic with the presentation, you can bake your kunafa in this aluminum round pan to ensure that the shape is consistent for all the kunafa you bake, The result is a cheesy kunafa that will just make you thank whoever invented this dessert! Enjoy . Please make sure to check out my blog to for some nice recipes at livinglifedubai.com, Thank you for pinning! Salam Tabih! I have yet to test it out and find out which is it.. but, it’s safe to say that either way YOU have a subscriber and I’m all about what you’re about brother (sister?) Sure! Set on a stovetop over high heat. Rick people open a series of dessert shops over the world for this type of Kunafe especially in the Arab world and it is so famous in Palestine, Syria, Jordan, Lebanon and Iraq. What to do if the cheese didn’t melt? Alhamdulillah with all your tips the khunafa came out perfect While you are using here mozzarella cause it’s difficult to find akawi, I used akawi, because there was no mozzarella in my supermarket :)) well I thought it would be just perfect, and the guys that sold it to me said that the one I am buying is good for kunafa. Best of luck on competition! Adjust oven rack to lower middle position and preheat oven to 200C/ 390F. (we don't like things too sweet so I'd have to reduce sugar amount too). Thank you so much!! I baked it for one hour and when I cut it I can still see the dives of my cheese inside! This is available in every home , Hungryoungwoman is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn commission income by advertising and linking to Amazon. If you have good akkawi where you live (lucky you! Of all the Middle Eastern desserts, Kunafa rules all. I have one doubt, My kunafa become  crispy, so I can’t cut the kunafa In a good shape. Kunafa or Konafa is usually drenched in sugar syrup and topped with sliced/ powdered pistachio. Sorry Tasbih, but you can give me the most elegant dessert ever but nothing comes closest to my heart than a chocolate chip cookie. Pictures beautiful. Place another pan filled with chickpeas of beans … Here’s their info: But seriously, when the kunafa tastes that good, who cares?! very gently spread the cheese, leave 1cm space at the edges and cover with the rest of the kadayif. I’m in St Catherine’s and find it very difficult to find many authentic middle east ingredients or foods. Given the fact that mozzarella is available worldwide, and more accessible than akkawi, this recipe makes it easy for anyone to make it, regardless where they live. Everyone throughly enjoyed it …. It’s the simplest thing and I just discovered it! Otherwise it is considered a violation of intellectual property. Use freshly grated cheese – it makes a bug difference. The most loved. So…I had no choice but to improvise! It’s my pleasure Ayesha! Hi I’m in London now and I ordered it from here it arrived promptly and I will try the recipe this week https://www.thefoodmarket.com/products/homemade-kataifi-kadaifi-pastry-1kg?gclid=CjwKCAjwh472BRAGEiwAvHVfGuF4n-9AFPxwiRjfSAcMot44bI8w_sAv00FjBxOZI4vbR9lkVt1x9BoC2C8QAvD_BwE. Thanks for this recipe! Your email address will not be published. Remove kunafa from the oven and pour condensed milk, covering the entire surface. Unfortunately, it’s very very hard to find. www.premascook.com/2016/06/kunafa-recipe-with-cheese-cream.html Pour this prepared cheesy mixture over the kataifi / vermicelli base and spread evenly. Just letting you know that I noticed a shop website has used some of your pictures from this post- I’ll put the link in so you can follow up if you want. Pingback: Kunafah - King of Middle Eastern desserts - My Spoonful Of Fun, Dude I once stuffed it with a full-fledged New York cheesecake, because why not?! This kunafa recipe with cheese is the easiest way to satisfy your cravings and is an affordable alternative. Use the bottom of a cup or measuring cup, to help pack it tightly and smooth out the konafa. As the kunafa sits, the cheese hardens, and all the remaining slices taste much inferior. This is also why we have alternated the kunafa ingredients to make this kunafa with mozzarella cheese recipe for its texture so that you are not compromising on the quality. I hope it works! Oh no! Not to mention your instructions were very thorough. Add. Notify me of follow-up comments via e-mail. Thank you for this recipe, going to try this out! To make your sugar syrup, add 1 cup sugar to 1 1/2 cup of water in a pan under medium heat. The best of dessert. If it simmers for longer it could thicken too much and become candy-like. Mozzarella globalizes it! May Allah reward you for everything you have done. Here’s a recipe that I’ve tried & loved! Do you know what type of kunafe is served with cream and if yes, do you know how to make the cream? The cheese can NOT be found in USA, and furthermore, even authentic knafeh glory fades after the first cooling. Akkawi stays soft for approximately 10 minutes after it gets out of the oven and then it turns into edible leather. Join my journey as I share all my chocolate covered, caramel drizzled, ooey gooey findings. I’ll be making this at a baking competition at my school and was wondering what the serving size is for this recipe so I know how much I need to make! I'm not sure about which mozarella I'd be able to find but we have fresh mozarella balls that come packaged with water, could I use it but just drain it beforehand? 2 1/2 cups (1 lb 1oz/ 500g) granulated sugar, Squeeze of fresh lemon juice (about 1 teaspoon), 1 tablespoon (15g) rose water (more or less according to taste), 1 tablespoon (15g) orange blossom water (more or less according to taste), 600 grams/ 1lb 3oz mozzarella cheese, shredded or cut into small pieces*, 3 tablespoons (37g) granulated sugar (omit if your cheese does not taste salty)*, 1lb/ 500g kunafa or kataifi/kadaifi pastry, fresh or frozen. You can use fresh milk, full-fat or low-fat. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. would that suffice? The aroma was intoxicating as it came out of the oven! I'm obsessed with perfecting dessert recipes so you don't have to. Thank you so much for your kind words and Ramadan Kareem to you and your family. The most popular. I will try the Zalabya next week for my kids so I don’t end up eating them all myself  Sara your comment just made my day! Your baking buddy from Egypt! If that’s not a possibility, no worries, it will still be delicious at room temperature. For semolina substitute, you could use farina in the same amount. اسّلام عليكم و رحمة الله و بركاته  Absolutely loved it. This is not pizza you’re looking at! Help me, is there still anything I could do to save my kunafa? What I would personally do in your situation, is assemble the whole thing & bake it off at the destination so it’s nice & warm when served. Scatter on the remaining third of the konafa over the cream filling, lightly press it on to adhere. I just yelled out ‘YES!’ When I saw the title of this post because omg Cheese Kunafa is one of my favorite things to eat! https://youtu.be/9srRbKEh9jM. It’s dessert! (Usually when we cook with sevai, it then becomes softened and thin, noodle like). If using fresh buffalo mozzarella, be sure to squeeze out as much excess moisture as possible before filling into the kunafa. Both fine & medium semolina will work just fine here. I’d say it can easily feed 16 people, if not more. WOW! Some people make a mixture of ground sandwich bread and ghee and use that instead of the kunafa crust. First thing. #kunafa #arabiandessert #mommazaid. Salam Zaynab! I've found that cutting the kunafa while semi frozen, makes for the easiest way to break it. yes i did. So you still get that crunchy shredded pastry crust, oozing out with ooey gooey cheese and drenched in rose and orange blossom water scented syrup, just through an unorthodox method. (Get more details about clarifying butter. Works fine in Cairo in my heart.. I knew something was wrong and then it turns edible! Of soft cheese is so easy, that ’ s the Tchiki type pouring in the same thing semolina. Please check this post ) rectangular tray your lovely family kunafa recipe with cheese all well and happy < 3 <