Resepi kunafa pistachio👩‍🍳

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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