Kunāfah with a Twist

Ingredients

• 250g (9 oz) shredded phyllo dough 250g (9 oz) shredded phyllo dough
• 200g (7 oz) unsalted butter, melted 200g (7 oz) unsalted butter, melted
• 250g (9 oz) akkawi cheese, shredded 250g (9 oz) akkawi cheese, shredded
• 250g (9 oz) mozzarella cheese, shredded 250g (9 oz) mozzarella cheese, shredded
• 1 tablespoon orange blossom water 1 tablespoon orange blossom water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/4 cup (30g) crushed pistachios, for garnish 1/4 cup (30g) crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 42g, 25g
• Protein: 10g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the shredded akkawi cheese and mozzarella cheese.
3. 3.
   In a separate bowl, mix the melted butter with the shredded phyllo dough until well coated.
4. 4.
   Grease a round baking dish with butter and spread half of the shredded phyllo dough mixture evenly on the bottom.
5. 5.
   Spread the cheese mixture over the shredded phyllo dough layer, then cover it with the remaining shredded phyllo dough mixture.
6. 6.
   Bake in the preheated oven for 30-35 minutes, or until the kunāfah turns golden brown.
7. 7.
   While the kunāfah is baking, prepare the sugar syrup by combining the granulated sugar, water, and lemon juice in a saucepan. Bring to a boil and simmer for 10 minutes until the syrup thickens slightly.
8. 8.
   Remove the kunāfah from the oven and pour the sugar syrup evenly over it.
9. 9.
   Allow the kunāfah to cool for 10 minutes, then garnish with crushed pistachios.
10. 10.
    Serve warm and enjoy!

Treat your ingredients with care...

• Shredded phyllo dough — Ensure that the phyllo dough is thawed properly before using it. Keep it covered with a damp cloth to prevent it from drying out.
• Akkawi cheese — If akkawi cheese is not available, you can substitute it with ricotta cheese for a similar texture.
• Orange blossom water — Use a high-quality orange blossom water to ensure a delicate and fragrant flavor.

Tips & Tricks

• To achieve a crispy kunāfah, make sure to brush each layer of shredded phyllo dough with melted butter.
• For a richer flavor, you can add a pinch of ground cinnamon to the cheese mixture.
• Serve the kunāfah warm for the best taste and texture.
• If you prefer a sweeter dessert, you can increase the amount of sugar in the syrup.
• Leftover kunāfah can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the kunāfah warm as a dessert after a delicious Middle Eastern meal. It pairs wonderfully with a cup of hot Arabic coffee or a refreshing glass of mint tea.

Presentation advice

Present the kunāfah on a decorative platter, allowing the golden crust to shine through. Sprinkle some additional crushed pistachios on top for an extra touch of elegance.