Kunafa/ Knafeh

Auntie's beautifully prepared kunafa garnished with crushed pistachios, displayed on a metal tray.

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You’ve seen the viral Dubai chocolate right? Well this is the original.

Golden, cheesy, syrup-soaked perfection. Kunafa (or knafeh) is a dessert that traces its roots to Nablus, Palestine, where it's traditionally made with a stretchy white cheese called Nabulsi and served piping hot on the street.

Over the years, many countries like Lebanon, Jordan, Turkey, Egypt have made kunafa their own, each adding a unique twist. But nothing beats the simplicity and beauty of the Palestinian original.

This version is Eman’s go-to: crispy kataifi pastry colored that iconic orange, gooey sweet cheese in the middle, drenched in lemon-scented syrup and finished with pistachios.

Vibrant orange kunafa garnished with ground pistachios.

Notes:

For best results, we recommend using the sweet cheese from Yörsan, a Turkish brand that melts without being too salty. We found it at a local Turkish supermarket. If you can’t find it, Akkawi is a traditional alternative, but be sure to soak and rinse it multiple times in cold water to remove the salt. This step is essential to avoid an overly salty kunafa.

If neither is available, low-moisture mozzarella (shredded or block form) is a convenient substitute. It doesn’t offer the same flavor, but gives you that gooey, stretchy texture.

This is the Sweet Cheese we used.

This is Kataifi, or shredded phyllo dough.

Kunafa/ Knafeh Recipe

Servings: 8–10

Prep time: 20 minutes

Cook time: 30–40 minutes

Total time: ~1 hour

Ingredients:

• 1 package kataifi (shredded phyllo dough), frozen

• 1¼ lbs sweet cheese (alternatives are Akkawi, Mozzarella, or a mix)

• ⅓ bar (about 2.5 tablespoons) unsalted butter

• 1 tablespoon ghee

• ¼ teaspoon orange powdered food coloring

• Crushed pistachios, for garnish

• Simple syrup (see below)

Instructions:

1. Prep the kataifi: Start with frozen kataifi. Using your hands, shred the dough into small threads and place it in a large bowl. Sprinkle in ¼ teaspoon of orange powdered food coloring and mix thoroughly so the color distributes evenly.

   
   

2. Butter mixture: In a small saucepan, melt the butter and ghee together. Let it cool to room temperature, then pour it over the shredded kataifi. Use your hands to work the butter into the dough, coating it.

   
   

3. Prepare the cheese: Shred or finely chop the sweet cheese. If using salty cheese like Akkawi, soak it in water for a few hours beforehand, changing the water a couple of times to reduce the saltiness.

   
   

4. Layer the kunafa: Use a round, nonstick or metal cake pan (around 10–12 inches). Press a thick, even layer of the kataifi dough into the bottom of the pan. Add all of the shredded cheese on top. Finish with a thinner layer of kataifi (since this will end up being the top once flipped, you want it nice and golden).

   
   

5. Bake: Preheat your oven to 400°F (200°C). Bake for about 25–30 minutes, or until the bottom is golden and crispy. To get that beautiful golden color on top after flipping, turn off the oven and let the kunafa sit inside for another 10 minutes—this gently finishes the cooking without burning.

   
   

6. Make the syrup while it bakes: In a small saucepan, combine 1 cup of sugar, ½ cup of water, and a small squeeze of lemon juice (about ½ teaspoon). Bring to a boil, then simmer for 10–12 minutes until it slightly thickens. Let cool.

   
   

7. Flip & finish: Remove the kunafa from the oven. Carefully flip it onto a serving plate. Let it rest for 5 minutes, then pour the cooled syrup over the hot kunafa—start with about ½ cup and adjust to taste. Garnish with crushed pistachios.

Prepare and eat right away. The Kataifi dough gets soggy pretty quickly, so make sure you make this when it's ready to eat and be enjoyed!