Cheese Kunafa (Kunafa bil-Jibn)
كنافة بالجبن Kunāfa bil-JibnSay it: koo-NAH-fah bil-JIB-n
Kunafa is the Gulf's favourite celebration sweet: a golden nest of buttered shredded phyllo packed around molten white cheese, baked until the top crackles and the centre stretches into long strands. It is served all year in Saudi Arabia but reaches its peak in Ramadan, when trays appear at iftar and on Eid tables. Hot from the oven, it is drenched in cold orange-blossom syrup, which hisses on contact, then showered with green pistachios. Sweet, salty, crisp and creamy all at once.
Cheese Kunafa (Kunafa bil-Jibn)
كنافة بالجبن, Kunāfa bil-Jibn
Pronounced koo-NAH-fah bil-JIB-n
- Serves
- 6
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Syrup (make first)
Pastry
Method
Make the syrup. bring the sugar, water and lemon juice to a boil in a small pan, then lower the heat and simmer for 8 minutes until slightly thickened and clear. Take off the heat, stir in the orange blossom water and leave to cool completely.
If using nabulsi or akkawi cheese, slice it and soak in cold water for 30-60 minutes, changing the water once or twice to draw out the salt, then drain and squeeze dry. Skip this step for mozzarella and ricotta, but crumble or grate the cheese so it spreads evenly.
Pull the kataifi apart with your fingers into loose, separate strands, discarding any clumps. Spread it on a tray and drizzle over the melted butter, tossing and rubbing the strands until every one is coated and glossy.
Brush a 10-inch (25 cm) round baking pan generously with butter. Press half the kataifi firmly into the base in an even layer, then scatter the cheese over it, leaving a 1-inch (2.5 cm) border.
Cover with the remaining kataifi and press down firmly with your palm or the back of a spoon so the layers compact — this is what keeps the kunafa from falling apart.
Bake in a preheated 375°F (190°C) oven for 35-40 minutes, until the top and edges are deep golden and crisp and the pastry pulls away slightly from the sides of the pan.
Run a knife around the rim, then invert the hot kunafa onto a serving plate. Slowly pour the cooled syrup all over the hot pastry — it should sizzle — and let it soak in for 5 minutes.
Scatter the chopped pistachios over the top, cut into wedges and serve while the cheese is still warm and stretchy.
Regional variant: Cream Kunafa (Kunafa bil-Ashta)
Replace the cheese with 2 cups (480 ml) of thick clotted cream or ashta, or a mixture of 1 1/2 cups (360 ml) whole milk, 3 tbsp cornstarch and 2 tbsp sugar cooked until thick and chilled. Spread it over the base layer, cover with the remaining kataifi, bake the same way, and soak with the same syrup; the result is softer and richer rather than stretchy.
Cook's notes
- Cold syrup on a hot kunafa is essential: the temperature gap is what makes the pastry stay crisp instead of going soggy.
- Press the layers firmly and bake long enough — a pale kunafa will taste doughy and will not hold its shape when cut.
- Cut the first wedge with a sharp knife pressed straight down rather than sawed, so the cheese layer stays neat.
Serve with
Serve warm with Arabic cardamom coffee (qahwa) or a glass of hot mint tea.
Make ahead and storage
Assemble the unbaked kunafa up to a day ahead and refrigerate; bake straight from cold, adding 5-8 minutes. Leftovers keep 2 days refrigerated and reheat well in a 350°F (175°C) oven for 10 minutes.
