Resepi kunafa pistachio
Resepi kunafa pistachio👩🍳 is a medium Middle Eastern recipe that serves 6. 350 calories per serving. Recipe by Moeira&Johnson on YouTube.
Prep: 20 min | Cook: 25 min | Total: 1 hr
Cost: $34.98 total, $5.83 per serving
Ingredients
- 500 g Kunafa Dough (Kataifi) (Shredded, fine strands; keep refrigerated until use)
- 150 g Unsalted Butter (Melted; use clarified butter for extra crispness)
- 200 ml Pistachio SOS (Sweetened Pistachio Syrup) (Ready‑made; can adjust sweetness by adding more or less)
- 200 g Mozzarella Cheese (Shredded; provides the classic stretchy interior)
- 50 g Ground Pistachios (For garnish; lightly toasted)
- 1 tsp Rose Water (Optional; adds floral aroma)
Instructions
Prepare the Kunafa Dough
Using a sharp knife or kitchen scissors, cut the kunafa dough into fine, uniform strands. This helps the butter coat every thread evenly.
Time: PT5M
Melt the Butter
Place the butter in a small saucepan over low heat and melt until fully liquid. If using clarified butter, melt it the same way.
Time: PT3M
Temperature: Low heat
Combine Dough and Butter
Transfer the shredded dough to the mixing bowl, pour the melted butter over it, and toss with a spatula until every strand is evenly coated.
Time: PT5M
Assemble in Baking Tray
Line the baking tray with parchment paper (optional). Spread half of the butter‑coated dough evenly, press down gently, sprinkle the shredded mozzarella over the layer, then cover with the remaining dough, pressing lightly to seal.
Time: PT4M
Preheat Oven and Bake
Preheat the oven to 180°C (350°F). Place the tray in the middle rack and bake until the top is golden‑brown and crisp, about 25 minutes.
Time: PT25M
Temperature: 180°C
Add Pistachio SOS
While the kunafa is still hot, drizzle the pistachio SOS evenly over the surface. The heat will absorb the syrup, creating a sweet, glossy finish.
Time: PT2M
Garnish and Serve
Sprinkle toasted ground pistachios and a few drops of rose water (if using) over the top. Let the kunafa rest for 5 minutes, then cut into squares and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made gluten‑free with gluten‑free kataifi
Allergens: Dairy, Gluten, Tree nuts
Ingredient Substitutions
- Instead of Kunafa Dough (Kataifi): Shredded phyllo dough, Coconut flakes (for gluten‑free)
- Instead of Unsalted Butter: Ghee, Melted coconut oil
- Instead of Pistachio SOS (Sweetened Pistachio Syrup): Honey, Simple sugar‑pistachio syrup
- Instead of Mozzarella Cheese: Akkawi cheese, Ricotta (for milder flavor)
- Instead of Ground Pistachios: Almonds, Walnuts
- Instead of Rose Water: Orange blossom water
Equipment Needed
- Baking Tray (30 cm square)
- Mixing Bowl
- Pastry Brush
- Oven
- Sharp Knife or Kitchen Scissors
- Spatula
- Parchment Paper (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Evenly coating the kunafa dough with melted butter
- Pressing the dough and cheese layers firmly to prevent leakage
- Baking to a golden, crisp finish without burning
- Drizzling pistachio SOS while the pastry is hot for proper absorption
Chef Tips from the Video
- Use clarified butter for an extra‑crisp texture.
- Line the tray with parchment paper for easy removal.
- Toast the pistachios lightly to enhance their flavor before sprinkling.
Troubleshooting
Kunafa is soggy after baking
Make sure the butter is fully absorbed and the oven is preheated to 180°C; bake a few minutes longer until the top is crisp.
Syrup does not soak in
Drizzle the pistachio SOS while the kunafa is still hot; the steam will help the syrup penetrate.
Cheese leaks out
Press the dough layers firmly and ensure the cheese layer is evenly spread and not too thick.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat briefly in oven to restore crispness.
Freezer: Freeze in a tightly sealed bag for up to 1 month; thaw in refrigerator and re‑bake.
Room temperature: Do not keep at room temperature longer than 2 hours; texture will become soggy.
Make-Ahead Tips
- Prepare the butter‑coated dough and keep it refrigerated for up to 12 hours before baking.
- Pistachio SOS can be made or purchased ahead and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Kunafa in Middle Eastern cuisine?
Kunafa is a beloved dessert across the Levant, Egypt, and the Arabian Gulf, traditionally served during Ramadan, weddings, and festive celebrations. Its origins trace back to the Ottoman era, where shredded phyllo (kataifi) was layered with cheese and sweetened with fragrant syrup, symbolizing hospitality and indulgence.
What are the traditional regional variations of Kunafa in Middle Eastern cuisine?
In Palestine and Jordan, cheese‑filled kunafa (Kunafa Nabulsi) is common, while in Egypt a softer, noodle‑like version called "Knafeh Nabulsiyye" is popular. The Gulf region often adds a layer of crushed pistachios or uses a sweetened cream topping, and some versions incorporate orange blossom or rose water for aroma.
How is Kunafa traditionally served in the Levant?
Kunafa is usually cut into diamond‑shaped pieces, drizzled with a fragrant sugar‑rose‑water syrup, and garnished with crushed pistachios. It is served warm on a large platter, often alongside Arabic coffee or tea.
What occasions or celebrations is Kunafa traditionally associated with in Middle Eastern culture?
Kunafa is a staple for Ramadan evenings (Iftar), Eid al‑Fitr, weddings, and birthday celebrations. Its rich, sweet profile makes it a centerpiece dessert for gatherings and religious feasts.
What makes Kunafa special or unique in Middle Eastern cuisine?
Kunafa’s unique texture—crispy, buttery kataifi surrounding a molten cheese core—combined with a fragrant syrup creates a contrast of flavors and mouthfeel that is distinct to Middle Eastern sweets. The interplay of nutty pistachio garnish adds another layer of luxury.
What are the most common mistakes to avoid when making Pistachio Kunafa at home?
Common errors include under‑coating the dough with butter, which leads to a soggy texture, over‑baking which burns the delicate strands, and adding syrup after the pastry has cooled, preventing proper absorption. Follow the critical steps for butter coating, proper baking time, and hot‑syrup drizzling.
Why does this Kunafa recipe use melted butter instead of oil?
Melted butter, especially clarified butter, provides a richer flavor and helps the kataifi strands crisp up uniformly. Oil lacks the solid fat content needed to create the characteristic golden crust of authentic kunafa.
Can I make Pistachio Kunafa ahead of time and how should I store it?
Yes. You can prepare the butter‑coated dough and keep it refrigerated for up to 12 hours before baking. Once baked, store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to regain crispness.
What texture and appearance should I look for when making Pistachio Kunafa?
The top should be a deep golden‑brown, slightly crisp to the touch, while the interior remains soft and stretchy from the melted cheese. After adding pistachio SOS, the surface should be glossy and the pistachio garnish lightly toasted.
How do I know when Pistachio Kunafa is done cooking?
Kunafa is done when the edges turn a uniform golden brown and the cheese inside is melted and bubbling. A quick tap on the surface should sound firm, not soggy.
What does the YouTube channel Moeira&Johnson specialize in?
The YouTube channel Moeira&Johnson focuses on easy‑to‑follow Middle Eastern and fusion dessert tutorials, emphasizing quick techniques that home cooks can replicate with minimal equipment.
How does the YouTube channel Moeira&Johnson's approach to Middle Eastern desserts differ from other cooking channels?
Moeira&Johnson blends traditional recipes with modern shortcuts—like using ready‑made pistachio SOS—and presents clear, step‑by‑step visuals, making classic sweets like kunafa accessible to beginners while still respecting authentic flavors.
Last updated: September 3, 2026
