How to make Kunafa Nabulsi - Stretchy Cheese Dessert

unsalted cheese

🥗Healthier: ricotta

💰Cheaper: mozzarella

Ricotta provides a lighter option while mozzarella is more accessible.

shredded phyllo dough

🥗Healthier: whole wheat phyllo

💰Cheaper: regular phyllo

Whole wheat adds fiber, while regular is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and reduces saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness and flavor.

Dice 400 grams of fresh buffalo mozzarella into small pieces and place in a strainer to drain.

Shred 200 grams of low moisture mozzarella and set aside.

Cut 300 grams of kunafa pastry into segments about 1 centimeter long using kitchen scissors.

Melt 135 grams of clarified butter in a microwave or on the stove until fully liquid.

Pour the melted clarified butter onto the kunafa pastry and mix until evenly coated.

Grease a 10-inch round cake pan with 1 tablespoon of clarified butter.

Add the kunafa pastry to the pan, forming an even layer and compressing it down with a heavy object.

Preheat the oven to 200 degrees Celsius and bake the kunafa for 15 minutes until golden and crispy.

Remove the kunafa from the oven and layer half of the low moisture mozzarella in the center, followed by the fresh mozzarella, then the remaining low moisture mozzarella.

Bake again for 15 to 20 minutes until the cheese is fully melted.

Prepare the simple syrup by boiling 100 milliliters of water with 170 grams of sugar, half a tablespoon of lemon juice, and 1 teaspoon of orange blossom water until medium consistency.

Flip the kunafa onto a greased serving plate and pour the simple syrup evenly over it.

Garnish with ground pistachios and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens