Best Kunafa Recipe for Eid

Ingredients

• 300 g Kataifi (shredded phyllo) (found in the frozen section of Asian or Middle‑Eastern grocery stores)
• 100 g Unsalted Butter (softened, cut into cubes)
• 2 Tbsp Cooking Oil (premium gold cooking oil) (for extra crispness, use a neutral oil like sunflower or canola if unavailable)
• 200 g Mozzarella Cheese (shredded) (use low‑moisture mozzarella for best melt)
• 250 ml Milk (full‑fat for richer pudding)
• 120 g Granulated Sugar (divided: 80 g for syrup, 40 g for pudding)
• 2 Tbsp Cornstarch (mix with a little cold milk to form a slurry)
• 1 tsp Vanilla Extract (optional, adds depth)
• 1 tsp Rose Water (adds traditional fragrance)
• ½ tsp Cardamom Powder (for syrup, optional)
• 200 ml Water (for syrup and corn‑starch slurry)
• ¼ tsp Salt (enhances flavor of the cheese layer)

Instructions

1. Prepare the Rose‑Water Syrup

   In a saucepan combine 80 g sugar, 200 ml water and a pinch of cardamom powder. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in 1 tsp rose water. Let cool to room temperature.

   Time: PT10M

   Temperature: Medium heat

2. Make the Sweet Milk Pudding (Qashta)

   In the same saucepan add the remaining 40 g sugar, 250 ml milk, 2 Tbsp cornstarch slurry (cornstarch mixed with a little cold milk), vanilla extract and a pinch of salt. Stir continuously over medium heat until the mixture thickens and pulls away from the sides, about 5‑7 minutes. Remove from heat and set aside to cool slightly.

   Time: PT8M

   Temperature: Medium heat

3. Prepare the Kataifi Base

   Place the 300 g kataifi in a large mixing bowl. Melt 100 g butter with 2 Tbsp cooking oil. Pour the melted butter‑oil mixture over the kataifi and toss with gloves or a spatula until evenly coated and slightly glossy.

   Time: PT5M

4. Assemble the Kunafa

   Grease the baking tray with a thin layer of butter. Press half of the buttered kataifi into the tray, creating an even layer about 1 cm thick. Spread the warm milk pudding evenly over the kataifi. Sprinkle the shredded mozzarella (200 g) over the pudding. Top with the remaining kataifi, pressing gently to seal the edges.

   Time: PT5M

5. Bake or Air‑Fry

   If using an oven, preheat to 180 °C and bake for 20 minutes until the top is golden brown and crisp. If using an air fryer, set to 180 °C and cook for the same time, checking halfway to avoid burning.

   Time: PT20M

   Temperature: 180°C

6. Cool Slightly and Flip

   Remove the kunafa from heat and let it sit at room temperature for 5 minutes. Then, using a wide spatula, carefully flip the kunafa onto a serving plate so the crispy side is on top.

   Time: PT5M

7. Finish with Syrup

   Drizzle the cooled rose‑water syrup evenly over the hot kunafa, allowing it to soak in. Serve warm.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Kataifi (shredded phyllo): Phyllo dough shredded by hand
• Instead of Unsalted Butter: Margarine
• Instead of Cooking Oil (premium gold cooking oil): Vegetable oil
• Instead of Mozzarella Cheese (shredded): Akkawi cheese, Halloumi
• Instead of Milk: Almond milk (will change flavor)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Cornstarch: All‑purpose flour (use double amount)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Rose Water: Orange blossom water
• Instead of Cardamom Powder: Ground cinnamon (different flavor)

Equipment Needed

• Saucepan
• Mixing Bowl
• Baking Tray (13x9 in)
• Air Fryer or Conventional Oven
• Spatula or Flat Spoon
• Whisk (optional)
• Measuring Cups and Spoons
• Brush (silicone) (optional)
• Heat‑proof Gloves
• Sieve (fine mesh) (optional)

Critical Steps — Do Not Skip

• Prepare the rose‑water syrup correctly; it should be slightly thick but not hard‑set
• Coat the kataifi thoroughly with butter‑oil mixture for crispness
• Press the layers firmly during assembly to avoid separation
• Bake at the exact temperature (180 °C) for the recommended time
• Flip the kunafa gently to keep the cheese layer intact

Chef Tips from the Video

• For an authentic flavor, replace mozzarella with a mix of mozzarella and akkawi cheese
• Add a pinch of orange zest to the syrup for extra aroma
• If you prefer a crunchier top, brush a little extra butter on the final kataifi layer before baking

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days; re‑heat in oven to regain crispness

Freezer: Can freeze for up to 1 month; thaw and re‑heat before serving

Room temperature: Do not keep at room temperature longer than 2 hours due to dairy

Make-Ahead Tips

• Prepare the rose‑water syrup a day ahead and store in the refrigerator
• The milk pudding can be made up to 2 hours before assembly and kept warm
• Assemble the kunafa up to 30 minutes before baking for best texture

Frequently Asked Questions