How to Make Knafeh
How to Make Knafeh is a medium Palestinian recipe that serves 6. 350 calories per serving. Recipe by GoldenGully on YouTube.
Prep: 22 min | Cook: 24 min | Total: 56 min
Cost: $14.30 total, $2.38 per serving
Ingredients
- 1/2 cup Clarified Butter (melted, for greasing the tray)
- 2 drops Orange Food Coloring (optional, for traditional orange hue)
- 500 g Kunafa Dough (Shredded Kataifi) (shredded pastry-like dough)
- 400 g Fresh Mozzarella Cheese (shredded or sliced, substitute for Nabulsi cheese)
- 1 cup Granulated Sugar (for simple syrup)
- 1/2 cup Water (for simple syrup)
- 1 tbsp Lemon Juice (adds brightness to syrup)
- 1/4 cup Pistachios (chopped, for garnish)
Instructions
Make Simple Syrup
Combine sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, then simmer for 5 minutes until slightly thickened. Remove from heat and let cool.
Time: PT10M
Temperature: medium heat
Grease Tray
Melt clarified butter and brush it evenly over the bottom of the baking tray, covering the entire surface.
Time: PT2M
Add Kunafa Dough
Spread the shredded kunafa dough over the buttered tray, pressing gently to form an even, compact layer.
Time: PT5M
Add Cheese
Evenly distribute the shredded mozzarella over the dough layer, pressing lightly so it adheres.
Time: PT3M
Cook First Side
Place the tray (or skillet) on the stovetop over low‑medium heat. Cook for about 15 minutes, rotating the tray occasionally. The bottom is ready when it turns golden and you hear a crisp sound when poked.
Time: PT15M
Temperature: low‑medium heat
Flip Kunafa
Carefully slide a large plate over the kunafa, invert it onto the plate, then slide it back into the pan to cook the other side.
Time: PT2M
Cook Second Side
Cook the flipped side for another 5 minutes until both sides are golden and the cheese is fully melted.
Time: PT5M
Temperature: low‑medium heat
Drizzle Syrup and Garnish
Remove the kunafa from heat. While still hot, drizzle the warm simple syrup evenly over the surface, then sprinkle chopped pistachios on top.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 10 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten, Tree nuts
Ingredient Substitutions
- Instead of Clarified Butter: Unsalted butter, melted
- Instead of Kunafa Dough (Shredded Kataifi): Shredded phyllo pastry
- Instead of Fresh Mozzarella Cheese: Nabulsi cheese, Akkawi cheese
- Instead of Granulated Sugar: Cane sugar
- Instead of Lemon Juice: Lemon zest (less juice)
- Instead of Pistachios: Almonds, Walnuts
Equipment Needed
- Baking Tray
- Non‑Stick Skillet
- Small Saucepan
- Pastry Brush
- Wide Spatula
- Measuring Cups and Spoons
- Knife
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Greasing the tray with clarified butter
- Spreading kunafa dough evenly
- Cooking the first side until crisp
- Flipping kunafa without breaking
- Drizzling syrup while the pastry is hot
Chef Tips from the Video
- For a vibrant orange color, add a few drops of orange food coloring to the melted butter before brushing.
- Use a non‑stick skillet to make flipping easier and to keep the crust from sticking.
- If you cannot find shredded kataifi, pulse phyllo sheets in a food processor until they resemble fine strands.
Troubleshooting
Bottom becomes soggy instead of crisp.
Make sure the butter layer is evenly spread and the heat is kept low‑medium. Cook longer until golden.
Cheese does not melt fully.
Use fresh mozzarella or authentic Nabulsi cheese and ensure the pan is hot enough before adding the cheese layer.
Syrup makes the pastry too wet.
Drizzle the syrup while it is warm but not boiling, and use only half the amount if you prefer a drier texture.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet or oven to restore crispness.
Freezer: Freeze in a tightly sealed container for up to 1 month. Thaw in the refrigerator and reheat before serving.
Room temperature: Best enjoyed fresh; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the simple syrup a day ahead and store it at room temperature.
- The shredded kunafa dough can be kept in a sealed bag in the fridge for up to 24 hours.
- Cheese can be shredded and refrigerated until needed.
Frequently Asked Questions
What is the cultural significance and history of Kunafa in Palestinian cuisine?
Kunafa is a beloved Palestinian dessert that dates back centuries, originally created in the city of Nablus. It is traditionally served during holidays, weddings, and Ramadan, symbolizing hospitality and celebration.
What are the traditional regional variations of Kunafa in the Levant?
In the Levant, variations include cheese‑filled Kunafa (as shown here), sweet cream‑filled (Kunafa Nabulsiyye), and the nut‑topped version from Jordan. Each region tweaks the cheese type, syrup flavor, and garnish.
How is authentic Palestinian Kunafa traditionally served and presented?
Authentic Palestinian Kunafa is served hot, cut into diamond‑shaped pieces, drizzled with fragrant sugar syrup, and topped with a generous sprinkle of crushed pistachios. It is often presented on a large communal platter.
On what occasions or celebrations is Kunafa traditionally enjoyed in Palestine?
Kunafa is a staple at weddings, Eid al‑Fitr, Ramadan evenings (Iftar), and family gatherings. Its sweet richness makes it a festive centerpiece for special occasions.
How does Kunafa fit into the broader Middle Eastern dessert tradition?
Kunafa belongs to the family of syrup‑soaked pastries that include baklava and basbousa. Its unique combination of crispy shredded dough, melted cheese, and aromatic syrup showcases the Middle Eastern love for texture contrast and sweet‑savory balance.
What are the authentic traditional ingredients for Palestinian Kunafa versus acceptable substitutes?
Traditional ingredients include kataifi (shredded phyllo) dough, Nabulsi or Akkawi cheese, clarified butter (samna), and a simple syrup flavored with lemon. Acceptable substitutes are shredded phyllo for kataifi, fresh mozzarella for the cheese, and regular unsalted butter in place of clarified butter.
What other Palestinian dishes pair well with Kunafa?
Kunafa pairs beautifully with a cup of strong Arabic coffee or mint tea. Savory companions like Musakhan, Maqluba, or a fresh fattoush salad provide a balanced meal before the sweet finish.
What are the most common mistakes to avoid when making Kunafa at home?
Common mistakes include using too high heat, which burns the crust; under‑greasing the tray, leading to sticking; and adding too much syrup, which makes the pastry soggy. Follow the low‑medium heat guideline and drizzle syrup while warm, not boiling.
Why does this Kunafa recipe use a stovetop method instead of baking in an oven?
The stovetop method gives cooks direct control over the crispness of each side and mimics the traditional pan‑cooked technique used in Palestinian kunafa shops. It also allows quick flipping without an oven‑safe dish.
What does the YouTube channel GoldenGully specialize in?
The YouTube channel GoldenGully focuses on Middle Eastern home cooking, showcasing authentic recipes, technique tutorials, and cultural food stories, with a particular emphasis on Palestinian and Levantine dishes.
Last updated: September 4, 2026
