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Kunafa is a warm, indulgent Middle Eastern dessert built from layers of crispy kataifi dough, soft melted cheese, and sweet sugar syrup. This stovetop version comes together in under 20 minutes with simple ingredients and yields golden, flaky results when rotated constantly while cooking.
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In a saucepan, add 1/2 cup water and 1/2 cup sugar.
Set the stove to low heat and cook the mixture until all of the sugar has dissolved and syrup is translucent.
Bring the sugar to a boil for 1 minute, and then turn off the stove.
Add 1 tsp lemon juice, mix, and then set aside.
Add 3 cups of Kataifi dough into a large bowl. Spread out the threads and cut them into small sections.
Add 10 tbsp of softened, unsalted butter to the dough and spread throughout the katafi dough threads.
In a small / medium sauce pan, spread 1 tbsp unsalted butter and a small amount of red food color (optional).
Add half of the Kataifi butter mixture to the sauce pan and press it gently into the bottom of the pan.
Add 1 cup shredded/crumbled nabulsiya cheese on top of the katafi in the middle.
Add the remaining half of the Kataifi dough spread evenly over the top and press gently.
Place the pan on the stove and cook on very low heat until the bottom and edges are golden brown & crispy - about 6-7 minutes. PRO TIP: Continuously rotate the pan while cooking for an even color and cook on the bottom.
With the help of a plate, flip the kunafa as one piece and cook the other side until it is golden and crispy - about 5-6 minutes.
Drizzle the sugar syrup on top of the hot kunafa in the pan, allowing it to soak up the syrup.
Decorate with chopped SWAD pistachios and enjoy hot!
Written automatically by CookOS, not by the creator.
Kunafa is best enjoyed warm and fresh; store leftovers in an airtight container at room temperature for up to 1 day and reheat in a low oven to restore crispiness.
small/medium saucepan (for cooking kunafa) · large bowl (for mixing dough and butter) · flat plate (for flipping)
Written automatically by CookOS, not by the creator.
Yes. Mozzarella is an effective substitute for Nabulsi cheese in this recipe, though Nabulsi has a slightly saltier, tangier flavor that pairs more authentically with the syrup.
Rotating the pan continuously ensures even browning on the bottom and edges of the kunafa, preventing burnt spots and achieving uniform crispiness across the entire dish.
Use a flat plate slightly larger than your pan. When the bottom is golden and crispy (6–7 minutes), place the plate on top and flip the pan and plate together so the kunafa lands on the plate, then slide it back into the pan to cook the other side.
Pour the syrup while the kunafa is still hot in the pan. The temperature contrast allows the hot kunafa to absorb the syrup quickly and evenly.
Kunafa is best served warm and fresh. Assemble and cook just before serving for optimal crispiness; reheating may soften the texture.
