Kunafa

🔥 Prep

• Measure 500 g of kunafa dough and gently separate the strands if they are clumped.
• Shred 300 g of mozzarella cheese and crumble 200 g of ricotta cheese.
• Melt 150 g of butter in a small saucepan over low heat until completely liquid.
• Measure 1 cup (≈200 g) of granulated sugar and set aside.
• Have 1 tsp of rose water ready for the syrup.

🔥 Cook

• 1. Preheat oven to 180°C (350°F) and grease a 20‑cm (8‑inch) round baking tray with a little of the melted butter.
• 2. Toss the kunafa dough with the remaining melted butter until evenly coated, then press half of the buttered dough into the prepared tray to form an even base.
• 3. Sprinkle the shredded mozzarella and crumbled ricotta evenly over the dough layer, distributing the cheeses uniformly.
• 4. Cover the cheese with the remaining kunafa dough, pressing gently to seal the filling inside.
• 5. Bake in the preheated oven for 30‑35 minutes until the top is golden‑brown and crisp.
• 6. While the kunafa bakes, combine the measured sugar with ½ cup (120 ml) of water in a saucepan; bring to a medium‑high heat boil, stirring until the sugar dissolves.
• 7. Reduce the heat to low and simmer the syrup for 5 minutes, then stir in the 1 tsp of rose water and remove from heat.
• 8. As soon as the kunafa is out of the oven, Pour the hot syrup evenly over the hot pastry, allowing it to soak for 10 minutes before slicing.
• 9. Let the kunafa cool slightly, then Cut into diamond or square pieces and serve warm.

🔥 Serve

• Serve the kunafa warm, drizzled with any remaining syrup if desired.
• Garnish with a sprinkle of crushed pistachios or a light dusting of ground cinnamon for extra texture and aroma.
• Pair with Arabic coffee or a glass of cold mint lemonade to balance the sweetness.