Kunafa Nabulsi, a decadent Palestinian dessert, is a symphony of textures and flavors that will tantalize your taste buds. This iconic sweet treat, known for its incredibly soft, melt-in-your-mouth cheese filling encased in crispy shredded phyllo dough, is a culinary masterpiece. Originating in Nablus, Palestine, its unique preparation and rich history make it a truly special dessert, cherished for generations and now enjoyed worldwide. The fragrant aroma of the warm, buttery pastry combined with the creamy sweetness of the cheese creates an unforgettable experience.
This recipe unveils the secrets to creating authentic Kunafa Nabulsi, guiding you step-by-step through the process of achieving that perfect balance of textures and flavors. From preparing the delicate pastry to creating the luscious cheese filling and achieving the ideal golden-brown crust, this guide ensures you can recreate this culinary treasure at home. Let's begin!
Tools Needed
- Strainer
- Paper towels
- Kitchen scissors
- Cake pan (10 inch)
- Measuring cup
- Serving plate
- Microwave or stove
Ingredients
- Fresh buffalo mozzarella: 400g
- Low moisture mozzarella: 200g
- Kunafa pastry: 300g
- Clarified butter (Samna): 135g
- Sugar: 170g
- Water: 100ml
- Lemon juice: 1/2 tbsp
- Orange blossom water: 1 tsp
- Ground pistachio
Step-by-Step Instructions
Step 1. Prepare the Kunafa and Cheese Filling
- Dry off as much moisture as possible from the mozzarella using paper towels. Dice 400g of fresh mozzarella into small pieces and place in a strainer to drain.
- Shred 200g of low-moisture mozzarella.
- Cut 300g of kunafa pastry into 1cm segments using kitchen scissors.
- Melt 135g of clarified butter. Set aside 1 tbsp for greasing the pan.
- Toss the kunafa pastry with the melted clarified butter until evenly coated.
- Dry off any excess moisture from the fresh mozzarella again.
Step 2. Assemble and Bake the Kunafa
- Grease a 10-inch round cake pan with the reserved clarified butter. Add the kunafa pastry to form an even base, pressing it down firmly with a flat, heavy object.
- Pre-bake the kunafa base in a 200°C oven for 15 minutes until golden brown.
- Layer half the low-moisture mozzarella in the center of the pre-baked kunafa, leaving a 1cm border. Top with the fresh mozzarella, then the remaining low-moisture mozzarella.
- Bake for another 15-20 minutes until the cheese is fully melted. If water pools, remove, dab with paper towels, and add some extra kunafa to absorb it.
Step 3. Unmold, Sweeten, and Garnish
- Grease a serving plate with clarified butter. Invert the cake pan onto the plate to release the kunafa.
- Pour simple syrup (recipe in description) evenly over the kunafa.
- Garnish with ground pistachio and serve immediately.
Read more: Basbousa Recipe: Middle Eastern Semolina Coconut Cake
Tips
- Using clarified butter (samna) is crucial for a crispy kunafa.
- Press the kunafa base firmly to ensure even cooking and prevent air pockets.
- Don't overbake the cheese; remove it before it browns too much.
Nutrition
- N/A
FAQs
1. Can I use a different type of cheese for Kunafa Nabulsi?
While Akkawi cheese is traditional, you can try other firm, salty cheeses like mozzarella or halloumi. However, the flavor will be slightly different.
2. How do I prevent my Kunafa from burning?
Use medium heat and keep a close eye on it while baking. You can also cover the top loosely with foil if it browns too quickly.
Enjoy the sweet reward of your labor! This Kunafa Nabulsi recipe allows you to share a taste of Palestinian culinary heritage with friends and family. Indulge in the rich flavors and textures of this truly special dessert.