Why Make This Recipe
Kunefe is a delightful dessert that brings a taste of the Middle East to your kitchen. With its crispy pastry, gooey cheese, and sweet syrup, it’s a treat that appeals to everyone. Making kunefe is not just about satisfying your sweet tooth; it’s also about the joy of sharing and enjoying this beautiful dish with friends and family. The combination of textures and flavors makes it a unique dessert that is worth every effort.
How to Make Kunefe
Ingredients:
- 250g Kataifi pastry
- 200g unsalted cheese (e.g., mozzarella or akawi)
- 100g unsalted butter
- 200ml water
- 200g sugar
- 1 teaspoon lemon juice
- 1 tablespoon rose water (optional)
- Pistachios for garnish (optional)
Directions:
- Preheat your oven to 190°C (375°F).
- In a pot, combine water, sugar, and lemon juice. Bring to a boil and simmer for about 10 minutes. Remove from heat and add rose water, if using.
- Melt the butter and separate the Kataifi pastry strands. Mix the pastry with the melted butter until well coated.
- In a baking dish, layer half of the pastry, pressing it down firmly. Spread the cheese evenly over this layer, then add the remaining pastry on top.
- Bake in the oven for 30-40 minutes until the top is golden brown.
- Once baked, remove from the oven and immediately pour the sugar syrup over the hot kunefe. Let it soak for a few minutes.
- Garnish with crushed pistachios if desired and serve hot.
How to Serve Kunefe
Kunefe is best served warm. As you cut into it, the gooey cheese should stretch out, giving a visually appealing effect. You can serve it on its own or with a dollop of yogurt or ice cream for a creamy contrast. A sprinkling of crushed pistachios on top adds a nice crunch and enhances the flavor.
How to Store Kunefe
If you have leftovers, store kunefe in an airtight container in the refrigerator. It will stay fresh for up to three days. To reheat, place it in an oven until warmed through. If you want to maintain the crunch of the pastry, avoid microwaving it.
Tips to Make Kunefe
- Ensure the butter thoroughly coats the Kataifi pastry for even cooking.
- Press the pastry down firmly to avoid leaving gaps, which could cause the cheese to spill out during baking.
- Let the syrup soak into the kunefe for a few minutes after baking to enhance the flavor.
Variation
You can experiment with the cheese used for kunefe. Some people like to mix mozzarella with ricotta for a creamier filling. For a different flavor, try adding a touch of orange blossom water instead of rose water.
FAQs
1. Can I use a different type of pastry instead of Kataifi?
Yes, if you can’t find Kataifi, you can try shredded phyllo dough, but the texture may vary.
2. Is kunefe suitable for a vegetarian diet?
Yes, if you use vegetarian cheese, kunefe is suitable for vegetarians.
3. Can I make kunefe ahead of time?
Yes, you can prepare the kunefe ahead of time, assemble it, and then bake it just before serving for the best results.
Kunefe
Ingredients
Method
- Preheat your oven to 190°C (375°F).
- In a pot, combine water, sugar, and lemon juice. Bring to a boil and simmer for about 10 minutes. Remove from heat and add rose water, if using.
- Melt the butter and separate the Kataifi pastry strands. Mix the pastry with the melted butter until well coated.
- In a baking dish, layer half of the pastry, pressing it down firmly. Spread the cheese evenly over this layer, then add the remaining pastry on top.
- Bake in the oven for 30-40 minutes until the top is golden brown.
- Once baked, remove from the oven and immediately pour the sugar syrup over the hot kunefe. Let it soak for a few minutes.
- Garnish with crushed pistachios if desired and serve hot.