Eid Special - Arabian Style Perfect Kunafa Recipe

Ingredients

• 250 ml Whole Milk (full‑cream milk for richest texture)
• 2 tbsp Cornflour (for thickening the cream)
• 2 tbsp Granulated Sugar (for the cream base)
• 100 g Cream Cheese (full‑fat, softened)
• 0.25 tsp Vanilla Extract (optional, pure vanilla)
• 250 ml Water (for sugar syrup)
• 200 g Granulated Sugar (for sugar syrup)
• 0.5 tsp Lemon Juice (prevents crystallization)
• 1 tsp Rose Water or Kewra Water (optional, adds fragrance)
• 200 g Fine Vermicelli (Sevai) (break into small pieces, remove any debris)
• 100 g Unsalted Butter (melted; half for mixing, half for greasing)
• 2 tbsp Granulated Sugar (for coating vermicelli)
• a few drops Red Orange Food Coloring (optional, for visual appeal)
• 2 tbsp Pistachios (coarsely ground for garnish)
• 100 g Mozzarella or Processed Cheese (optional extra cheese layer)

Instructions

1. Prepare the Cream Base

   In a saucepan combine 250 ml whole milk, 2 tbsp cornflour and 2 tbsp granulated sugar. Stir until smooth, then place over medium heat, stirring continuously until the mixture comes to a gentle boil and thickens (about 5 minutes). Reduce heat to low, add 100 g softened cream cheese and ¼ tsp vanilla extract (if using). Whisk until the cheese fully dissolves and the cream is glossy.

   Time: PT10M

   Temperature: Medium heat

2. Make Sugar Syrup

   In another saucepan combine 250 ml water, 200 g granulated sugar and ½ tsp lemon juice. Bring to a rolling boil over high heat, then reduce to medium and simmer for 2 minutes. Remove from heat, stir in 1 tsp rose water or kewra water (optional). Set aside warm.

   Time: PT9M

   Temperature: High then medium heat

3. Prepare Vermicelli Mixture

   Break the fine vermicelli into small pieces with your hands, discarding any broken bits. In a large bowl add the vermicelli, 100 g melted unsalted butter, 2 tbsp sugar and a few drops of red‑orange food coloring if desired. Mix with clean hands until the butter and sugar coat the vermicelli evenly.

   Time: PT10M

4. Assemble the Kunafa

   Grease the baking dish with a little butter. Press half of the coated vermicelli into the bottom, creating an even layer. Spread the entire cream mixture over the vermicelli, smoothing with a spatula. Top with the remaining vermicelli and gently press to set. Reserve a small amount of butter to brush the top surface.

   Time: PT5M

5. Bake the Kunafa

   Pre‑heat the oven to 160 °C (320 °F). Place the assembled dish on the middle rack (lower heating element on, upper off). Bake for 20 minutes until the top vermicelli is golden and crisp but not burnt.

   Time: PT30M

   Temperature: 160°C

6. Rest and Add Syrup

   Remove the kunafa from the oven and let it rest for 10 minutes. Then, evenly pour about half a cup (≈120 ml) of the warm sugar syrup over the hot kunafa, allowing it to soak for 5 minutes.

   Time: PT15M

7. Garnish and Serve

   Scatter coarsely ground pistachios over the top. Cut into squares or wedges and serve while still warm. Leftovers can be reheated briefly in a microwave or a quick 2‑minute oven blast.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, unsweetened soy milk (will change texture)
• Instead of Cornflour: All‑purpose flour, Arrowroot powder
• Instead of Granulated Sugar: Caster sugar
• Instead of Cream Cheese: Mascarpone, Thickened fresh cream
• Instead of Vanilla Extract: Almond extract
• Instead of Granulated Sugar: Caster sugar
• Instead of Lemon Juice: White vinegar (¼ tsp)
• Instead of Rose Water or Kewra Water: Orange blossom water
• Instead of Fine Vermicelli (Sevai): Kataifi pastry, Shredded phyllo
• Instead of Unsalted Butter: Ghee, Regular salted butter
• Instead of Pistachios: Almond slivers
• Instead of Mozzarella or Processed Cheese: Additional cream cheese

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Baking Dish (13x9 inch)
• Oven
• Non‑stick Pan
• Spatula
• Knife
• Grater or Food Processor
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Thoroughly whisk the milk‑cornflour mixture to avoid lumps before boiling.
• Do not over‑cook the sugar syrup; it must remain pourable.
• Coat the vermicelli evenly with butter and sugar to achieve a crisp top.
• Bake at a low temperature (160 °C) to prevent the fine vermicelli from burning.
• Pour warm syrup over hot kunafa so it absorbs properly.

Chef Tips from the Video

• Use the finest vermicelli available; it mimics the texture of traditional kunafa dough.
• Melt butter slowly to avoid browning; warm butter coats the vermicelli better.
• For extra fragrance, add a few drops of orange blossom water to the syrup.
• Press the layers with the back of a spoon for an even surface without crushing the vermicelli.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently before serving.

Freezer: Can be frozen for up to 1 month; thaw in the refrigerator and reheat in oven.

Room temperature: Not recommended after syrup is added; texture degrades quickly.

Make-Ahead Tips

• Prepare the sugar syrup a day ahead; keep it warm before serving.
• The vermicelli‑butter mixture can be made and stored in the fridge for up to 24 hours.
• Assemble the kunafa, cover tightly, and refrigerate; bake just before serving.

Frequently Asked Questions