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Easy Homemade Kunafa with Melty Mozzarella and Pistachios Recipe

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Traditional Kunafa is a decadent Middle Eastern dessert featuring crispy, buttery shredded dough layered with gooey mozzarella cheese, soaked in fragrant sugar syrup, and garnished with pistachios and rose petals. This recipe guides you through making the perfect golden-brown kunafa that is crispy on the outside and delightfully cheesy on the inside.

Ingredients

Syrup

  • 1½ cups Sugar
  • ¾ cup Water
  • 1 teaspoon Lemon Juice

Kunafa

  • 1 pound Katayif (shredded phyllo dough)
  • ¾ cup Unsalted Butter (Melted)
  • 1½ pounds Mozzarella Cheese

Garnish

  • Chopped Pistachios
  • Rose Petals (optional)

Instructions

  1. Prepare the Syrup: Place the sugar and water in a saucepan over medium-high heat. Bring to a simmer and cook for 10-15 minutes until the mixture thickens slightly and coats the back of a spoon. Add the lemon juice, turn off the heat, and allow the syrup to cool to room temperature. The syrup will continue to thicken as it cools.
  2. Prepare the Cheese: Tear or slice the mozzarella cheese into pieces. Press between paper towels to remove excess moisture, ensuring the cheese layer does not become soggy during baking.
  3. Prepare the Katayif: Cut the katayif into small pieces using a knife. Place the pieces in a bowl and mix thoroughly with the melted butter using your hands, making sure every strand is well coated with butter.
  4. Preheat the Oven: Set the oven to 350°F (175°C). Brush the bottom and sides of a 12-inch pan (or two 9-inch pans) generously with melted butter to prevent sticking and add flavor.
  5. Form the Base Layer: Spread half of the buttered katayif evenly in the prepared pan, pressing down firmly with a glass or spatula to create a compact and uniform base with firm walls along the edges to contain the cheese filling.
  6. Add the Cheese Layer: Distribute the prepared mozzarella evenly over the katayif base, covering the entire surface for a consistent melt.
  7. Add the Top Layer: Spread the remaining buttered katayif over the cheese, pressing gently but firmly to compact all layers together.
  8. Bake the Kunafa: Place the pan in the preheated oven and bake for 30 to 35 minutes until the top is golden and crispy. If the bottom is golden but the top remains pale, switch to broil for 3 to 5 minutes, watching carefully to prevent burning.
  9. Add Syrup while Hot: Remove the kunafa from the oven and immediately pour the cooled sugar syrup evenly over the entire surface. The hot kunafa will absorb the syrup while maintaining a crispy texture.
  10. Garnish: Liberally sprinkle chopped pistachios over the top of the syrup-soaked kunafa, and scatter rose petals if desired for a fragrant, decorative touch.
  11. Serve: Slice the kunafa into twelve portions while still warm. Serve on small plates to enjoy the dessert at its best with gooey cheese and crisp pastry.

Notes

  • Pressing the cheese to remove moisture is essential to avoid soggy kunafa.
  • Use unsalted butter to control the saltiness in the dessert.
  • Keep a close eye while broiling to prevent burning.
  • Serve kunafa warm for the best texture and flavor.
  • Rose petals are optional but add a lovely aroma and aesthetic appeal.

Find it online: https://recipethrive.com/easy-homemade-kunafa-with-melty-mozzarella-and-pistachios-recipe/