Palestinian Konafe

Ingredients

• 500 g Kataifi Pastry (Shredded phyllo dough, also called kataifi)
• 400 g Unsalted White Cheese (Akkawi or mozzarella, drained and shredded)
• 200 g Ghee (Clarified butter, melted)
• 200 g Granulated Sugar (For syrup)
• 200 ml Water (For syrup)
• 1 tsp Lemon Juice (Prevents sugar crystallization)
• 1 tbsp Rose Water (Adds floral fragrance)
• 30 g Pistachios (Chopped, for garnish)
• Pinch Salt (Optional, enhances flavor)

Instructions

1. Make the Sugar Syrup

   In a small saucepan combine sugar, water, and lemon juice. Bring to a boil over medium heat, then simmer for 5‑7 minutes until slightly thickened. Remove from heat, stir in rose water, and let cool to room temperature.

   Time: PT10M

   Temperature: medium heat

2. Prepare the Cheese

   Shred the unsalted white cheese into thin strands and set aside in a bowl.

   Time: PT5M

3. Coat the Kataifi with Ghee

   Melt the ghee in a separate pan. Place the kataifi pastry in a mixing bowl, drizzle the melted ghee over it, and toss with your hands or a fork until every strand is evenly coated.

   Time: PT5M

4. Assemble the Kunafa in the Skillet

   Heat the large non‑stick skillet over low heat. Spread half of the ghee‑coated kataifi in the pan, pressing gently to form an even layer. Sprinkle the shredded cheese over the pastry, then top with the remaining kataifi, pressing lightly again.

   Time: PT5M

   Temperature: low heat

5. Cook the Pastry Side

   Let the kunafa cook on low heat, rotating the skillet constantly with the spatula to prevent burning and to achieve an even golden color on the edges.

   Time: PT12M

   Temperature: low heat

6. Flip the Kunafa

   Using a large plate or a flat lid, carefully invert the kunafa onto the plate, then slide it back into the skillet to cook the other side for another 5‑7 minutes until golden.

   Time: PT7M

   Temperature: low heat

7. Add the Syrup

   When the second side is golden, drizzle the cooled rose‑water syrup evenly over the hot kunafa. Allow it to soak for 2‑3 minutes.

   Time: PT3M

8. Garnish

   Sprinkle chopped pistachios over the top for color and extra flavor.

   Time: PT2M

9. Serve Warm

   Cut the kunafa into wedges and serve immediately while the cheese is stretchy and the pastry is crisp.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

15g

Fiber

2g