Kunefe Recipe

Make syrup ahead

Combine 300 g sugar and 300 ml water in a medium saucepan. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer 8–10 minutes until slightly thickened. Add 1 tablespoon lemon juice and simmer 1 minute more. Remove from heat, stir in 1 teaspoon orange blossom or rose water if using, and let cool to room temperature. Syrup should be cool when poured over hot kunefe. Set aside.

Prepare kataifi

Preheat oven to 200°C (400°F). Unpack kataifi and gently loosen strands with your fingers to separate clumps. Place kataifi in a large bowl and pour the 200 g melted butter over it. Work quickly with your hands or two forks to thoroughly coat and break up any remaining clumps so butter is evenly distributed. Reserve about 200 g of the buttered kataifi for the top layer and 300 g for the bottom layer (by weight).

Assemble base in pan

Lightly butter or oil a 30 cm (12 in) round ovenproof skillet or two 20 cm pans. Press the 300 g buttered kataifi evenly and firmly into the bottom of the pan(s), creating a compact, level layer. Use the back of a spoon to press and compact — this forms the crispy base.

Prepare cheese

If using salted cheeses (akawi) soak and desalinate beforehand; for mozzarella, shred or slice thinly and pat dry with paper towels to remove excess moisture. Mix the 400 g prepared cheese with 2 tablespoons semolina and 1 teaspoon sugar (if using) to bind slightly. The mixture should be moist but not wet.

Add cheese layer

Spread the cheese mixture evenly over the compacted kataifi base, leaving about 1 cm from the pan edge to allow even baking. Press lightly to create a uniform layer about 1–2 cm thick.

Top layer and bake

Spread the reserved 200 g of buttered kataifi over the cheese, covering completely and pressing lightly to compact. If you want an extra glossy crust, brush the top with the optional 1 tablespoon melted butter. Place the pan(s) in the preheated oven and bake for 20–30 minutes, rotating once halfway, until the top is deep golden brown and the cheese is melted and bubbly. Total baking time depends on oven and pan size; internal cheese should be hot and stringy.

Invert and syrup

When kunefe is fully baked, remove pan from oven and immediately (while pastry is very hot) pour the cooled sugar syrup evenly over the surface — use all syrup for a nicely moist result; pour slowly so it soaks in. Let the kunefe sit 5 minutes to absorb syrup. Place a serving plate over the pan and carefully invert so the crispy kataifi is now on top. If it sticks, run a spatula around edges first.

Garnish and serve

Sprinkle 50 g crushed pistachios over the top and dot with the optional 1 tablespoon melted butter for extra sheen. Cut into wedges and serve immediately while hot and stringy. Kunefe is best served within 30 minutes of baking.