Nabulsi Kunafa

Hala Al-NasserChef

Ingredients

• 500 grams of fine kunafa dough
  500 grams
• 1 cup of ghee, melted and very warm
  1 cup
• 500 grams of Akkawi cheese
  500 grams
• 100 grams of grated mozzarella cheese
  100 grams
• 2 cups of sugar
  2 cup
• 1 1/4 cups of water
  1.3 cup
• 1 teaspoon of lemon juice
  1 teaspoon
• Ground pistachios
  0

Steps

1. 1

   A day before making the kunafa, cut the Akkawi cheese into small pieces and soak it in cold water overnight, changing the water every two hours until it becomes completely sweet.

   1440 min
2. 2

   Drain the Akkawi cheese well from the water, mash it, and mix it with the mozzarella.

   5 min
3. 3

   With your hands, rub the kunafa with the ghee well, dividing the dough into two parts: one quarter and three quarters.

   5 min
4. 4

   Add the dye to the larger portion of the dough, rub it in until it is well distributed, then spread the dough in a tray and press it down well with your hands.

   5 min
5. 5

   Spread the cheese mixture on top, pressing down on the dough, and sprinkle the remaining quarter of the dough over the cheese.

   5 min
6. 6

   Place it in the oven on the bottom rack at 180°C, rotating the tray every 5 minutes. We know it is done when we shake the tray and the kunafa moves inside without sticking.

   Required Tools:

   Oven

   10 min
7. 7

   Invert the kunafa onto a serving plate and drizzle it with cold syrup, garnishing with ground pistachios.

   5 min
8. 8

   Prepare the syrup by boiling sugar with water until it becomes a thick liquid and let it cool.

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags