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Authentic Kunāfah Recipe Egypt, Africa

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

Often dubbed the queen of Arab sweets, kunāfah or konafa is rather simple to prepare — that is if all the ingredients are available. The process starts with kunāfah dough, which is soaked with butter or sometimes ghee (clarified butter) and divided in half. The first half is then spread on a round-shaped tin to cover the bottom and the sides. Since there are two ways to serve kunāfah — inverted or straight from the pan — the topping made from chopped pistachios or other nuts, such as almonds and walnuts, is placed on either top or the bottom of the kunāfah. The filling for the kunāfah is made from a mixture of cheese, or cream, and sugar. The best options are akkawi or nabuleh, mild Middle-Eastern soft cheeses, or regular heavy cream. The cheese/cream mixture is distributed evenly over the first half of the dough, covered with another half of the dough, and baked in a pre-heated oven. If the kunāfah is served straight from the baking pan,... Read more

Serve With

Cooking tips

  • kunāfah dough

    The kunāfah dough is available in three basic types: khishnah, made from long and thin noodle threads; na'ama, made from semolina; and mhayara, which is a mix of the two. Most recipes call for pre-made, store-bought dough, but it can also be replaced with a Turkish variety called kadaif, which resembles thin threads. Since the dough is usually sold refrigerated, it needs to be left at room temperature ... Read more
  • filling

    Originally, the filling for a kunāfah is made from akkawi or nabuleh, soft cheeses made from pasteurized cow’s, sheep’s, or goat’s milk. Since they can be slightly salted, they need to be left in water overnight and sifted before preparation. Also, the filling can be prepared with a mixture of sugar and heavy cream, and Italian ricotta cheese filling also provides a satisfying result.
  • sugar syrup

    A simple mixture of sugar and water, which is brought to a boil and simmered until they start to thicken, can be aromatized with orange blossom water or rose water. It is poured over the kunāfah after it is baked and gives special juiciness to this dessert.
  • toppings

    Chopped pistachios, almonds, walnuts, and other nuts are sprinkled on top of the kunāfah. In some recipes, the nuts are applied before baking, and some suggest doing it after baking and before drizzling the kunāfah with sugar syrup.

Recipe variations

Kunāfah with Mixed Nuts

PREP 20min

COOK 1h 5min

RESTING 1h

READY IN 2h 25min

4.9

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In this variant, the filling is made from a combination of pistachios, walnuts or almonds, which can be combined to taste. We advise not to keep the kunāfah in the fridge because the pastry will go from juicy to soggy.

Ingredients

12 Servings

Kunāfah with Mixed Nuts

225g (8 oz) mixed nuts (pistachios, walnuts, or almonds), coarsely chopped

3 tbsp sugar

1 tsp ground cinnamon

1/2 tsp ground cloves

375g (13 oz) kunāfah

250g (8.8 oz) unsalted butter or ghee

SYRUP

225g (8 oz) sugar

240 ml (1 cup) water

juice of 1/2 lemon

3-4 drops vanilla extract

Preparation

1

Kunāfah with Mixed Nuts

Step 1/6

Start the preparation by making the syrup. In a small pan, boil sugar, water, and lemon juice, then continue simmering for 10 minutes. The syrups should reduce and become thick. Cool for 5 minutes, and add vanilla essence.

Step 2/6

Preheat the oven to 180°C/350°F. In a bowl, combine the nuts, sugar, cinnamon, and ground cloves.

Step 3/6

Pour the melted butter over the kunāfah dough you separated with your fingers.

Step 4/6

Put half of the pastry in a 25cm (10-inch) round pan. Cover with nut filling and place the remaining pastry on top. Use the palm of your hand to flatten the top.

Step 5/6

Bake for 60-65 minutes until the top reaches a golden hue. Drizzle with sugar syrup and leave to cool slightly.

Step 6/6

Invert on a serving plate, cut, and serve.

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