Kunafa recipe with ricotta and mozzarella is a Middle Eastern pastry made with shredded phyllo dough filled with creamy ricotta and gooey mozzarella cheese. The whole thing is then soaked in a sweet syrup flavored with rose water and lemon.
To make this delectable dessert, you’ll need a few key ingredients. For the simple syrup, you’ll need granulated sugar, water, lemon slices, and rose water. For the kunafa itself, you’ll need shredded phyllo dough, whole-milk ricotta cheese, shredded mozzarella cheese, granulated sugar, and melted butter. It may sound like a lot, but trust me, the result is worth it!
Understanding Kunafa
History of Kunafa
Kunafa has a long history and is believed to have originated in the city of Nablus in modern Israel today. It was first made during the Ottoman Empire and quickly became a favorite dessert in the region. Today, it is enjoyed worldwide and is a staple at many Middle Eastern restaurants.
Variations of Kunafa
There are many variations of kunafa, and the cheese filling can be made with different types of cheese. Some popular variations include:
- Pistachio Kunafa: This variation is filled with ground pistachios, sugar, and butter.
- Cream Kunafa: This variation is filled with a mixture of cream and cheese and is often topped with a layer of whipped cream.
- Chocolate Kunafa: This variation is filled with chocolate and is often served with chocolate sauce.
Kunafa can also be served in different ways. Some people prefer to eat it warm, while others like it cold. It can be served with a dollop of whipped cream or a sprinkle of chopped nuts.
Ingredients:
Simple Syrup:
- 1 cup of granulated sugar
- ¾ cup of water
- 1-2 lemon slices
- 1 tbsp of rose water
Kunafa:
- ½ 16-ounce box of thawed shredded phyllo dough (kataifi)
- ½ cup of ricotta cheese
- 2 cups of shredded mozzarella cheese
- ¼ cup of granulated sugar
- 1 stick of butter melted
How to make the kunafa recipe with ricotta and mozzarella?
- Begin by preheating your oven to 375°F (190°C) and lightly greasing an 11-inch round baking pan.
- Combine water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring the mixture to a boil, then reduce heat and simmer until thickened and clear, approximately 5-7 minutes. Remove the pan from heat, stir in the rosewater, and set aside to cool completely.
- Utilizing a food processor, pulse the shredded phyllo dough into finer pieces. In a large mixing bowl, combine the processed dough with melted butter. Using your hands, gently massage the mixture to ensure an even distribution of the butter.
- In a separate, large bowl, combine ricotta cheese, mozzarella cheese, and sugar.
- Firmly press the buttered phyllo dough mixture into the prepared pan, ensuring it forms the bottom and sides. Spread the cheese filling evenly over the dough, leaving a small border around the perimeter.
- Bake the kunafa in the preheated oven for 20-25 minutes, or until the cheese becomes slightly golden brown and the edges of the dough turn brown and bubbly.
- While wearing oven mitts, carefully invert the hot kunafa onto a large platter or baking sheet. Generously drizzle the cooled syrup over the top. Cut the kunafa into desired serving sizes and enjoy warm.
Garnishes and Toppings
- Pistachios: Crushed pistachios are a classic topping for kunafa. They add a nice crunch and a pop of color to the dish. You can also use other nuts like almonds or walnuts if you prefer.
- Honey: A drizzle of honey on top of the kunafa adds a touch of sweetness and helps balance out the saltiness of the cheese. Use high-quality honey for the best flavor.
- Rose water: A sprinkle of rose water adds a subtle floral note to the dish. Be careful not to use too much, as a little goes a long way.
- Orange blossom water: Similar to rose water, orange blossom water adds a delicate citrus flavor to the kunafa. Again, use sparingly.
- Fresh fruit: Sliced fresh fruit like strawberries or mango can be a refreshing addition to kunafa. They add a pop of color and a burst of sweetness.
- Whipped cream: For a decadent touch, top the kunafa with a dollop of whipped cream. This is especially nice if you’re serving the dish for a special occasion.
Pairing Suggestions
I love serving kunafa with a hot cup of Arabic coffee or a glass of sweetened tea. The combination of the sweet and savory flavors of the kunafa with the strong, aromatic taste of the coffee or tea is a match made in heaven.
For those who prefer a cold beverage, a glass of refreshing mint lemonade or a fruity iced tea would be a great choice. The tartness of the lemonade or the sweetness of the iced tea will complement the richness of the kunafa.
If you want to take the pairing to the next level, try serving the kunafa with a scoop of vanilla ice cream or a dollop of whipped cream. The coolness of the ice cream or the lightness of the whipped cream will balance out the warm, gooey texture of the kunafa.
For a more traditional Middle Eastern dessert experience, serve the kunafa with a side of fresh fruit such as sliced mango, strawberries, or grapes. The sweetness of the fruit will enhance the flavor of the kunafa and provide a refreshing contrast to its richness.
Storage and Reheating Tips
- Store any leftover kunafa in an airtight container or wrap it tightly with plastic wrap. This will prevent it from drying out or absorbing any odors from your fridge.
- Kunafa can be stored in the fridge for up to 3 days. After that, it may start to lose its texture and flavor.
- To reheat kunafa, preheat your oven to 350°F. Place the kunafa on a baking sheet and heat it in the oven for 10-15 minutes, or until it’s heated through. Alternatively, you can microwave a slice of kunafa for 20-30 seconds, but remember that the texture may not be as crispy as when it’s freshly baked.
- If you want to freeze kunafa, it’s best to do so before baking it. Assemble the kunafa, wrap it tightly with plastic wrap, and freeze it for up to 2-3 months. When you’re ready to bake it, let it thaw in the fridge overnight, and then bake it as directed in the recipe.
Conclusion
I hope you enjoyed learning how to make this delicious kunafa recipe with ricotta and mozzarella. This dessert is perfect for any occasion, whether it’s a family gathering or a dinner party with friends.
By combining the sweet and salty flavors of the cheese with the crispy and buttery pastry, kunafa is a unique and satisfying dessert that will impress your guests. Plus, it’s easy to make and doesn’t require any special skills or equipment.
Remember to use high-quality cheese and follow the instructions carefully to achieve the perfect texture and flavor. You can also experiment with different toppings and garnishes, such as pistachios, honey, or rose water.
Overall, kunafa with ricotta and mozzarella is a must-try dessert for anyone who loves sweet and savory flavors. Give it a try and let me know what you think!
Incidentally, this kunafa can be a wonderful dessert after having mujadara with mushrooms.
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