California Kunefe Recipe

Prep currants

Place the dried currants in a small bowl and cover with 2 tablespoons hot water. Let sit 10 minutes, then drain any excess liquid and reserve currants.

Whip cream

In a chilled bowl, whip heavy cream with half the caster sugar (30 g) and vanilla until soft peaks form.

Fold labneh

In another bowl, combine labneh, remaining caster sugar (30 g), lemon zest and salt. Fold in the softened whipped cream gently until homogeneous but still airy.

Add currants & freeze

Fold the rehydrated currants into the labneh mixture. Transfer the mixture into a loaf pan or container, smooth the top, cover tightly with plastic wrap and freeze at least 4 hours or overnight. If short on time, place in freezer and stir every 20 minutes for 2 hours to break ice crystals (semifreddo style).

Combine water, sugar and crushed cardamom pods in a small saucepan. Bring to a simmer over medium heat and stir until sugar dissolves. Lower heat and simmer gently for 6–8 minutes to infuse flavor. Remove from heat, stir in lemon juice, and let cool 10 minutes. Strain out cardamom pods and transfer syrup to a small pouring container. Keep warm or at room temperature.

Shred & loosen kataifi

Preheat oven to 200°C (400°F). Using your hands, gently tease apart the kataifi strands to loosen and separate clumps so it will roast evenly.

Butter mixture

Melt the butter in a small saucepan or microwave until liquid. Stir in 2 tablespoons granulated sugar and 1/4 teaspoon sea salt until dissolved.

Coat kataifi

Place the loosened kataifi in a large bowl. Pour the warm butter mixture over the kataifi and toss thoroughly with your fingers to coat evenly, breaking up any large clumps.

Roast

Spread the buttered kataifi in an even layer on a parchment-lined baking sheet. Roast in the preheated oven 8–12 minutes, stirring or turning once halfway, until strands are golden brown and crisp but not burned. Watch carefully during the last minutes.

Cool

Remove from oven and let cool on the sheet for 5 minutes; the kataifi will crisp further as it cools.

While kataifi roasts, slice the Nicasio San Geronimo cheese into 6–8 mm (1/4 inch) thick wedges or rounds suitable for plating. If cheese is very soft, chill briefly (10 minutes) to make slicing cleaner. Bring to slightly below room temperature for best flavor before serving.

Portioning: divide the roasted kataifi into 4 equal nests (about 75 g each). Place one cheese slice or small wedge atop each kataifi nest, pressing gently so it slightly nests into the kataifi.

Warm cheese (optional): for a warm-melted contrast, briefly torch the top of the cheese wedges (10–20 seconds) until the rind softens and edges just begin to melt. Alternatively, place assembled nests under a preheated broiler for 30–60 seconds—watch closely to avoid burning kataifi.

Syrup & ice cream: spoon 1–2 teaspoons of the cooled cardamom syrup lightly over each assembled nest (do not saturate). Using an ice cream scoop or spoon, add a quenelle or scoop (about 60 g) of labneh currant ice cream alongside or on top of each nest.

Garnish & serve: sprinkle toasted pistachios over the kataifi and around the plate. Add microgreens or edible flowers if using. Serve immediately so kataifi remains crisp and ice cream cold. Estimated service time from plating: serve within 5 minutes.