Kataifi is a type of pastry dough commonly used in the Middle East - it is made of shredded strands of phyllo dough. (You can find it in the freezer section of most larger grocery stores/supermarkets.)

How long does Kunafah last?

Ready to eat Kunafah doesn't last very long, 2-4 days before it starts to go stale and dry.

Can kanafa be frozen?

Unbaked kanafa can be frozen for up to two months. Allow it to thaw slightly before baking it, and you'll be golden.

Where does Kunafah come from?

Though it is originally a Middle Eastern dish, the dish has long been a part of Greek, and Balkan food histories.

Akawie (also spelled, akkawi) is a white brine cheese, originating in the Middle East. It has a salty-flavour, which is occasionally watered-down prior to baking.

What makes kunafa orange?

Typically, this is due to food coloring. If you visit Middle Eastern stores, you'll find that there are specific dyes available to be used for kunafa - the most popular colors are orange and red.

Kunafah (Middle Eastern Cheese Pastry)

Name: Kunafah
Prep time: 25 min
Cook time: 55 min
Total time: 8 h
Cuisine: Middle Eastern
Ingredients: 500g Akawie Soft Cheese; 1 pkg (454 g) Frozen Arz Kataifi Shredded Dough, thawed; 3/4 cup (175 mL) unsalted butter, melted and slightly cooled; 1/2 cup (125 mL) ricotta cheese; 1-½ cups (375 mL) granulated sugar; 2 tbsp (25 mL) fresh lemon juice; 1 tsp (5 mL) Arz Rose Water; 1/4 cup (50 mL) raw unsalted shelled pistachios, chopped

Description

Kunafah is a cheese-based pastry, made with crispy kataifi dough, akawie cheese, and gooey ricotta; all soaked in a rosewater syrup for a sweet finish.

Ingredients

Units Scale

500g Akawie Soft Cheese
1 pkg (454 g) Frozen Arz Kataifi Shredded Dough, thawed
3/4 cup (175 mL) unsalted butter, melted and slightly cooled
1/2 cup (125 mL) ricotta cheese
1–1/2 cups (375 mL) granulated sugar
2 tbsp (25 mL) fresh lemon juice
1 tsp (5 mL) Arz Rose Water
1/4 cup (50 mL) raw unsalted shelled pistachios, chopped

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Instructions

Place akawie cheese in large bowl; add enough cold water to cover. Cover bowl with plastic wrap; refrigerate 6 to 12 hours, changing water at least once. Drain; rinse well. Pat dry. Finely grate akawie cheese on small holes of box grater; set aside.
Preheat oven to 350°F (180°C).
Place kataifi in separate large bowl; using fingers, separate and loosen strands. Drizzle with butter; toss to coat. Transfer half of the kataifi to greased 9-inch (23 cm) round cake pan with 2-inch (5 cm) high sides, pressing gently into bottom of pan.
Sprinkle akawie cheese over top, spreading evenly. Spread ricotta evenly over top. Add remaining kataifi, spreading evenly and pressing gently into pan. Bake until golden, 55 to 60 minutes. Let cool on rack 10 minutes.
Meanwhile, bring sugar, lemon juice and 1 cup water to a boil in small saucepan. Reduce heat to a simmer; cook until thick and syrupy, about 2 minutes. Remove from heat; let cool to room temperature. Stir in rose water. Set aside.
Run thin knife around edge of pastry to release from pan. Invert serving platter over top of pastry; turn pan upside down onto platter. Carefully lift away pan. Sprinkle pastry with pistachios. Drizzle three-quarters of the sugar mixture over top. Let stand until absorbed, about 15 minutes. Drizzle with remaining sugar mixture. Let cool to room temperature before slicing.

Notes

Akawie cheese is brined, so it’s quite salty. Soaking the cheese in water helps to remove some of the salt; the longer you soak it, the less salty the kunafa will be.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Desserts
Method: Baking
Cuisine: Middle Eastern