Palestinian Konafe
Palestinian Konafe is a medium Palestinian recipe that serves 6. 350 calories per serving. Recipe by Samira Elkhafir on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $18.09 total, $3.02 per serving
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
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
Prepare the Cheese
Shred the unsalted white cheese into thin strands and set aside in a bowl.
Time: PT5M
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
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
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
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
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
Garnish
Sprinkle chopped pistachios over the top for color and extra flavor.
Time: PT2M
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
Dietary info: Vegetarian, Contains dairy
Allergens: Milk, Gluten, Tree nuts
Ingredient Substitutions
- Instead of Kataifi Pastry: Phyllo dough torn into thin strips
- Instead of Unsalted White Cheese: Mozzarella, Halloumi (drained)
- Instead of Ghee: Unsalted butter
- Instead of Rose Water: Orange blossom water
- Instead of Pistachios: Almonds
Equipment Needed
- Large Non‑Stick Skillet
- Mixing Bowl
- Small Saucepan
- Spatula or Wooden Spoon
- Pastry Brush (optional)
- Serving Plate
- Knife (optional)
Critical Steps — Do Not Skip
- Coating kataifi evenly with ghee
- Cooking pastry side low and slow while rotating
- Flipping kunafa without breaking
- Pouring syrup at the right moment
Chef Tips from the Video
- Soak salty Akkawi cheese in water for 30 minutes to reduce excess salt.
- Use a non‑stick skillet to make flipping easier and prevent sticking.
- Rotate the pan continuously for an even golden crust.
Troubleshooting
Kunafa is soggy instead of crisp.
Ensure the skillet is on low heat and cook longer before flipping; make sure the kataifi is fully coated with ghee.
Cheese does not melt fully.
Use a soft, high‑moisture cheese like mozzarella or Akkawi and shred it finely; cover the skillet briefly with a lid to trap steam.
Syrup is too thick and does not soak.
Add a splash of warm water to the syrup and stir; let the syrup cool to warm rather than hot before pouring.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat.
Freezer: Freeze unserved kunafa for up to 1 month. Thaw in the refrigerator and reheat in a skillet.
Room temperature: Best enjoyed fresh; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the sugar syrup a day ahead and refrigerate; bring to room temperature before use.
- Shred the cheese and store in an airtight container in the fridge.
- Coat the kataifi with ghee and keep covered; assemble just before cooking.
Frequently Asked Questions
What is the cultural significance and history of Palestinian Kunafa in Palestinian cuisine?
Kunafa is a beloved Palestinian dessert traditionally served during celebrations, holidays, and after‑meal gatherings. Its origins trace back to the Ottoman era, and it symbolizes hospitality and generosity in Palestinian culture.
What are the traditional regional variations of Kunafa in Palestinian and broader Levantine cuisine?
In Palestine, kunafa is often made with shredded kataifi pastry and soft white cheese, while in neighboring Jordan and Syria it may use semolina dough (kunafa na'ama) or different cheeses like Nabulsi. Each region adds its own aromatic syrup and garnish.
How is authentic Palestinian Kunafa traditionally served and presented?
Authentic Palestinian kunafa is served hot, cut into diamond‑shaped pieces, and topped with a generous drizzle of rose‑water syrup and a sprinkle of crushed pistachios. It is usually placed on a decorative metal or ceramic tray.
During which occasions is Palestinian Kunafa typically enjoyed?
Palestinian kunafa is commonly enjoyed during Ramadan evenings, Eid celebrations, weddings, and family gatherings as a special sweet treat that marks festive moments.
What makes Palestinian Kunafa unique compared to other Middle Eastern desserts?
The combination of ultra‑crisp kataifi pastry, stretchy unsalted cheese, and a fragrant rose‑water syrup gives Palestinian kunafa a distinctive texture contrast and aromatic profile that sets it apart from baklava or basbousa.
What are the authentic traditional ingredients for Palestinian Kunafa versus acceptable substitutes?
Traditional ingredients include kataifi pastry, Akkawi or Nabulsi cheese, ghee, and rose‑water syrup. Acceptable substitutes are shredded phyllo for kataifi, mozzarella for cheese, and unsalted butter for ghee, though flavor and texture may vary slightly.
What common mistakes should I avoid when making Palestinian Kunafa at home?
Avoid cooking on high heat, which burns the pastry; ensure the kataifi is fully coated with ghee for even crispness; flip the kunafa gently to keep it intact; and pour syrup when the kunafa is hot but the syrup is only warm, not boiling.
Why does this Kunafa recipe use low and slow stovetop cooking instead of baking?
Low‑heat stovetop cooking allows the pastry to crisp gradually while the cheese melts evenly, and it gives the cook control to rotate the pan for uniform golden edges, which is harder to achieve in a conventional oven.
Can I make Palestinian Kunafa ahead of time and how should I store it?
Yes, you can prepare the syrup and shred the cheese a day ahead. Assemble the kunafa, cover it, and refrigerate; cook it just before serving. Leftovers keep in the fridge for up to three days and can be reheated in a skillet.
What does the YouTube channel Samira Elkhafir specialize in?
The YouTube channel Samira Elkhafir specializes in authentic Middle Eastern home cooking, focusing on traditional Palestinian and broader Levantine recipes with clear step‑by‑step guidance.
How does the YouTube channel Samira Elkhafir's approach to Palestinian cooking differ from other Middle Eastern cooking channels?
Samira Elkhafir emphasizes cultural storytelling, uses family‑passed techniques, and often highlights the importance of ingredients like ghee and rose water, offering a more personal, heritage‑focused perspective than many generic cooking channels.
Last updated: September 3, 2026
