middle-easternGolden Kunafa Nabulsia with Sweet Cheese
Nablus-style pastry: crisp golden kataifi baked in ghee over melted sweet Akkawi cheese, soaked in orange blossom syrup and topped with pistachios.
- Prep:
- 20 minutes
- Cook:
- 35 minutes
- Waiting:
- 6 hours (desalting the cheese, 6 hours)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Syrup
10 minutesGentle simmerBoil the sugar and water, then simmer over medium-low heat for 8 to 10 minutes, adding the lemon juice in the last 2 minutes. Off the heat, stir in the orange blossom water and let it cool completely.
Success cueThe syrup is slightly thick and coats a spoon.
- 02
Desalting
6 hoursSlice the cheese and soak it in cold water for 6 hours, changing the water every hour. Drain, pat dry and shred.
Success cueThe cheese tastes mild, not salty.
- 03
Kataifi
5 minutesChop the kataifi finely and rub it with the melted ghee, keeping 2 tablespoons for the pan, until every strand is coated.
Success cueEvery strand is shiny with ghee.
- 04
Layers
5 minutesGrease a round pan with the kept ghee and press two thirds of the kataifi firmly into it. Spread the cheese, leaving 1 cm free at the edge, then cover with the rest of the kataifi and press lightly.
Success cueThe layers are even and firmly pressed.
- 05
Baking
25 minutesOven heatBake at 200°C for 25 minutes.
Success cueThe edges are deep golden and pull away from the pan.
- 06
Serve
2 minutesTurn the kunafa onto a serving plate straight away, pour two thirds of the cool syrup over it while it is hot, and sprinkle with the pistachios. Serve the rest of the syrup on the side.
Success cueThe syrup sizzles and is absorbed quickly.
Cooking tips
Pouring cool syrup over blazing hot kunafa ensures maximum crispness without sogging.
- • Desalting the cheese completely is the key to achieving that velvety sweet dairy stretch
Common mistakes
- • Pouring hot syrup over the hot kunafa, which makes it soggy; the syrup must be cool.
- • Leaving some kataifi without ghee, so it bakes pale in patches.
- • Spreading the cheese right to the edge, where it leaks and burns.
Serving ideasServe warm, within 15 minutes of baking, with the rest of the syrup on the side and unsweetened Arabic coffee or tea.
Potential allergens
Milk, Wheat / gluten, Tree nuts
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I make kunafa ahead?
Assemble it up to the baking stage, cover and refrigerate for up to 1 day, then bake it for 5 minutes longer. Baked kunafa is best warm on the day; leftovers keep 2 days in the fridge and should be reheated in a 180°C oven for 10 minutes so the cheese melts again.
What can I use instead of akkawi cheese?
Fresh mozzarella mixed half and half with ricotta works well. It is not salty, so skip the 6-hour soak.
Why is my kunafa salty or the cheese rubbery?
The cheese was not soaked long enough or the water was not changed. After soaking, taste a piece: it should taste mild, not salty.
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