Last weekend, my dad took us all out for dinner to a Lebanese restaurant. Lebanese cuisine is mostly flavored with olive oil, lemon juice, garlic, fresh herbs and the food is mostly grilled, baked or sauteed in olive oil. One dessert which really caught my attention and my taste buds was ‘Kunafa‘
Kunafa also known as Kanafeh like most desserts has many variations. It is generally made with kataifi shredded dough and stuffed with Nabulsi cheese/ mozzarella and ricotta or cream cheese, walnuts and topped with crushed pistachios and sugar syrup.Another variation is to make it with semolina dough.
I wanted to make Kunafa at home but my husband wanted me to cut down on the calories. So I came up with this version of Kunafa, which was equally tasty. Crunchy crust and softly delicious inside. Plus, it is very easy to make.You can experiment with the fillings.
Recipe: Kunafa
For the crust:
- 500 g Kataifi ( can be found in Arab/ Middle Eastern Grocery stores)/Vermicelli
- 150 g butter melted ( I used only 100 g)
- 2 tbsp. sugar
- 1 tsp. cinnamon powder
Take a large bowl and gently loosen the kataifi. Pour in the butter and mix well.Sprinkle sugar and the cinnamon and mix again. Keep aside.
For the filling:
- 4 cups milk
- 4 tbsp. corn starch ( diluted in half a cup of milk )
- 4 tbsp. sugar
- 1 tsp Rose water or Orange blossom water
Heat milk and sugar in a thick bottomed pan/vessel. Gently add diluted corn starch to the milk and stir. make sure there are no lumps. When the milk becomes thick take off heat and add rose water or orange blossom water.
Here, you can experiment with the filling. You can add cream or some condensed milk to make it richer.
Alternative filling:You can crumble ricotta cheese (750 g)or you can use half and half of mozzarella and ricotta.
For the sugar syrup:
- 1 1/2 cups sugar
- 1 cup water
- 1/2 a tsp. lemon juice
Make sugar syrup with 1 cup of water and 1 1/2 cup of sugar along with lemon juice. Bring to boil, and simmer for 15 to 20 minutes until it forms a syrupy consistency. Take off heat and leave it to cool.Add a tsp. of Rose water.
How to assemble:
- Preheat the oven to 350º F or 180º C .
- Take a 12 inch cake pan. Add some orange food color to a tablespoon butter and grease the pan well. I suggest you use a spring form pan if available, because it will be easy to unmold.
- Spread half of the kunafa pastry on the pan and press well.
- Spread the filling gently over it.
- Cover it with the remaining pastry
- Bake for 30-40 minutes till golden in color.
- Take out of the oven and pour the sugar syrup while still hot.
- Let it cool. Invert it on a serving plate.
- Decorate with chopped nuts or pistachios.
- Serve warm.
If you have made this dessert in advance, warm it up in the microwave before serving.
This is my contribution to Angie’s super party FF 42 at The Novice Gardener which she is co hosting with Tracy @Scratch It and Stephanie @The Cozy Cook, Come on every one. Join the fun
I have to add, that I was inspired by my blogger friend Raya Najjar who posted the Cheese Kunafa recipe. My recipe is different from hers but she inspired and encouraged me to try making Kunafa.
Aromas and Flavors from my Kitchen 
Looks so good…! :O :9
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thank you 🙂
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Wow a low calorie Kunafa! didn’t know that could be done, can’t wait to try it.
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Thank you for the nice words 🙂 You made my day!!!
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This is my favorite dessert! Thanks for posting it!
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Most welcome Sandhya 🙂 Thank you for liking it.
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Delicious!
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Thank you 🙂
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looks very good!!!!
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Thank you Simi 🙂 tastes delicious too..
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Mouth watering yummy 😃
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Thanks a lot for liking it 🙂
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This recipe is fascinating to me. Did you use a springform pan? I have no idea where I would find Kataifi here in the states.
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Thank you so much for your kind comment 🙂 . I did not use a spring form pan. I used the regular one. I realised at the time of unmolding that a springform pan would have been a lot easier .
.You can find Kataifi in Middle Eastern or Greek markets.There are many stores all across US which stock kataifi. This link will be helpful to locate a store near you:
http://www.athensfoods.com/where-to-buy/#.VGST9jSUd1Y
It is a Shredded phyllo (filo) dough used to make specialty pastries
Substitute for Kataifi
You can make your own: Use thawed phyllo dough. Roll into a log and using a sharp knife cut 1/8″ strips (will be thicker than kataifi.
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Great job! I didn’t know the fillings can be substituted c: I’ll try this next time inshaallah! Thanks for the mention!
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Thank You for the inspiration 🙂 Yours is the classic Original version of Kunafa.Of course, how can I not give you the credit for it. You deserve it dear 🙂
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Love this dessert, very popular here in Dubai and on sale everywhere, SKD. Your Kunafa looks very tasty and delicious 🙂
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Thanks Linda 🙂 You are so familiar with the original version. So a compliment coming from you made my day.
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Kanafa reminds me of the lebanese restaurants in dearborn. thanks for sharing 🙂 I’d love to make it sometime.
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Most welcome 🙂 Thank you for the nice words..
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Sounds divine!
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Thanks Nell 🙂 It was delicious too..
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This is certainly a new dessert for me – it looks yummy 🙂
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Thank you 🙂
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Wow, I love learning new desserts and this one looks so yum!!
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Thank you 🙂 It is an easy to make dessert .
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I must try this dessert. It looks so good!
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Thank you so much 🙂 It tastes delicious too
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bookmarked !! I am going for this asap ! 😀
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Thanks Andy 🙂 Ideal dessert for the winters
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Looks like a perfect dessert to me! Crusty on the outside and a soft filling on the inside! 🙂
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It is Indu 🙂 We can make so many variations with the filling as rich or as light as it can get 🙂
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Wow looks super yum
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Thank you ☺
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Mouthwatering! 🙂
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Thank you 🙂 Is this Lubna ???
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looks delicious, good recipe, I liked your website,
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Thank you so much for the kind words. Please do keep visiting ☺ 👍
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