Layers of shredded kataifi pastry encasing molten stretchy cheese, baked until golden and crisp, then drenched in rose-scented sugar syrup. This magnificent dessert is Saudi celebration sweetness at its most indulgent.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Make the syrup by boiling sugar, water, and lemon juice for 8 minutes until slightly thickened. Add rose water and orange blossom water. Cool completely.
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2
Separate and loosen the kataifi pastry. Pulse briefly in a food processor to shorten the strands. Mix thoroughly with melted butter.
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3
Press half the buttered pastry into a round baking pan, creating a compact, even base layer pressed firmly to the edges.
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4
Mix the desalted akkawi cheese with shredded mozzarella. Spread the cheese mixture evenly over the pastry base.
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5
Top with the remaining buttered pastry, pressing down firmly. Bake at 190C for 30-35 minutes until the top is deeply golden and crispy.
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6
Remove from oven and immediately pour cold syrup evenly over the hot kunafa. Let it absorb for 5 minutes, then invert onto a platter and garnish with pistachios.
Did You Know?
During Ramadan, Saudi kunafa shops sell out within hours of iftar, and families send runners to queue before sunset to secure their order.
Chef's Notes
Equipment Tips
- round baking pan
- saucepan
- food processor
The Story Behind Kunafa
While kunafa originated in the Levant, it has been so thoroughly embraced in Saudi Arabia that it has become an essential part of the kingdom sweet traditions. Saudi kunafa shops have developed their own distinctive styles, often using a blend of cheeses to achieve the ideal stretch and melt. During Ramadan, kunafa becomes almost obligatory — specialist shops operate exclusively during the holy month, drawing enormous crowds each evening. The Saudi passion for kunafa has driven innovation, with modern variations incorporating Nutella, lotus spread, and other contemporary fillings while traditionalists insist on the classic cheese version as the only authentic option.
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