How to make Kunafa Nabulsi - Stretchy Cheese Dessert

Ingredients

• 400 g Fresh Buffalo Mozzarella (Dice into small cubes and pat dry with paper towels)
• 200 g Low‑Moisture Mozzarella Cheese (Buy a block and shred yourself for best texture)
• 300 g Katafi (Shredded Phyllo) Pastry (Cut into ~1 cm strands with kitchen scissors)
• 135 g Clarified Butter (Samna or Ghee) (Melt and set aside 1 tbsp for pan coating; use rest for pastry)
• 170 g Granulated Sugar (For simple syrup)
• 100 ml Water (For simple syrup)
• 0.5 tablespoon Lemon Juice (For simple syrup)
• 1 teaspoon Orange Blossom Water (For simple syrup)
• 2 tablespoons Ground Pistachios (For garnish; toast lightly before grinding)
• a few drops Orange Food Coloring (optional) (Add to clarified butter for traditional orange hue)

Instructions

1. Dry and Dice Fresh Mozzarella

   Pat the fresh buffalo mozzarella with paper towels to remove surface moisture, then dice into small cubes about the size of a pea.

   Time: PT5M

2. Drain Fresh Mozzarella

   Place the diced mozzarella in a strainer and let it sit for a few minutes to drain any remaining liquid.

   Time: PT5M

3. Shred Low‑Moisture Mozzarella

   Using a box grater, shred the block of low‑moisture mozzarella into fine strands.

   Time: PT5M

4. Prepare Katafi Pastry

   Cut the frozen katafi strands into ~1 cm pieces using kitchen scissors. Separate any clumped strands.

   Time: PT5M

5. Melt Clarified Butter

   Melt 135 g clarified butter in the microwave or a small saucepan until fully liquid.

   Time: PT2M

6. Coat Katafi with Butter

   Pour the melted butter over the katafi pieces and rub between your palms until every strand is evenly coated and turns a golden hue.

   Time: PT5M

7. Grease Pan and Layer Pastry

   Brush the bottom and sides of a 10‑inch round cake pan with 1 Tbsp of clarified butter. Fill the pan with the buttered katafi, pressing gently to create an even base.

   Time: PT7M

8. Compress Pastry Base

   Place a heavy measuring cup or flat plate on top of the katafi and press firmly to compact the base.

   Time: PT2M

9. Pre‑Bake Pastry Base

   Preheat the oven to 200 °C. Bake the pan in the center of the oven for about 15 minutes, or until the katafi turns golden and pulls away from the pan sides.

   Time: PT15M

   Temperature: 200°C

10. Prepare Cheese Filling

    Using fresh paper towels, dab any remaining surface moisture from the drained fresh mozzarella. Set aside.

    Time: PT3M

11. Add Cheese Layers

    Remove the pan from the oven. Sprinkle half of the shredded low‑moisture mozzarella in an even layer, leaving a 1 cm border. Top with the diced fresh mozzarella, then finish with the remaining low‑moisture mozzarella.

    Time: PT5M

12. Second Bake with Cheese

    Return the pan to the oven and bake for 15–20 minutes, until the cheese is fully melted and bubbling. If water pools on top, dab with a paper towel and sprinkle a few leftover katafi pieces to soak it up.

    Time: PT18M

    Temperature: 200°C

13. Prepare Simple Syrup

    In a saucepan, combine 170 g sugar, 100 ml water, 0.5 Tbsp lemon juice, and 1 tsp orange blossom water. Bring to a boil, then simmer until medium consistency (coats the back of a spoon).

    Time: PT10M

14. Flip Knafeh onto Plate

    Grease a serving plate with the remaining clarified butter. Place the plate upside‑down over the pan, grip both with a kitchen towel, and quickly invert the knafeh onto the plate.

    Time: PT3M

15. Syrup and Garnish

    Immediately drizzle the warm simple syrup evenly over the hot knafeh, allowing it to soak in. Sprinkle ground pistachios on top for color and crunch.

    Time: PT4M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g