This kunafa recipe with semolina is a sweet and cheesy Middle Eastern treat perfect for satisfying your sweet tooth. The recipe is surprisingly easy to make, and the result is a delicious dessert that will impress your friends and family.
To make this kunafa, you’ll need a few key ingredients. For the filling, you’ll need Zdan sweet cheese, ghee, fresh mozzarella, and kunafa coloring (optional). The dough is made from all-purpose flour, fine semolina, corn starch, dried milk powder, turmeric, Crisco butter or unsalted butter, baking powder, and room-temperature water. Finally, you’ll need crushed pistachios and simple syrup for garnish.
The combination of sweet and salty flavors in kunafa is what makes it so irresistible. The cheese filling is creamy and rich, while the semolina dough is crispy and golden brown. The syrup adds a touch of sweetness that perfectly balances the flavors. With this recipe, you can easily make this delicious dessert at home and impress your guests with your culinary skills.
What Is Kunafa?
History of Kunafa
Kunafa has a long and rich history that dates back to the Ottoman Empire. It is believed that the dish originated in the city of Nablus currently in Israel, where the residents first made it. Over time, kunafa spread throughout the Middle East and became a popular dessert in many countries.
The dish is traditionally made with semolina, cheese, and syrup, but there are many variations of the recipe that use different ingredients. Some versions of kunafa are made with cream, nuts, or fruit, while others are made with savory ingredients like meat and vegetables.
Kunafa Varieties
Many different varieties of kunafa are enjoyed by people all over the world. Some of the most popular varieties include:
- Cheese kunafa: This is the traditional dish version made with semolina, cheese, and syrup. It is a sweet and savory dessert that people of all ages enjoy.
- Cream kunafa: This dish version is made with cream instead of cheese. It is a lighter and sweeter version of kunafa that is perfect for those who prefer a less savory dessert.
- Nut kunafa: This dish version is made with nuts like pistachios or almonds. It is a crunchy and sweet dessert that is perfect for those who love nuts.
Ingredients:
- 1 package of crumbled Zdan Sweet Cheese, drained
- 1/4 cup of melted ghee
- 1 teaspoon of kunafa coloring (optional)
- 8 ounces of crumbled fresh mozzarella, drained
For the dough:
- 1/2 cup of fine semolina
- 3 1/2 cups of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 cup of dried milk powder
- 1/8 teaspoon of turmeric
- 1/2 cup of semi-soft unsalted butter (at room temperature)
- 1/2 tablespoon of baking powder
- 1.5 cups of water (at room temperature water)
For garnish:
- 1/3 cup of crushed pistachios
- Simple syrup (see below)
How to Make Kunafa Recipe with Semolina?
Making the Dough:
- Combine dough ingredients and mix (by hand, utensil, or KitchenAid).
- Bake the dough on a baking sheet at 300 F for 20 minutes until dry, not browned.
- Cool and crumble the dough in a food processor.
Preparing the Pan:
- Grease a 14-inch baking pan generously with ghee (clarified butter) and kunafa coloring.
Layering the Kunafa:
- Spread 3/4 of the crumbled dough on the bottom, pressing firmly for an even layer.
- Top with crumbled Arabic sweet cheese and fresh mozzarella, leaving the edges bare.
Baking:
- Cover the pan with foil and bake at 450 F for 20-25 minutes until cheese melts and edges brown.
Flipping and Serving:
- Remove the foil, loosen the edges, and check if the bottom moves freely.
- Flip the Kunafa onto a larger plate using another plate to hold the top.
- Drizzle with warm simple syrup (made by boiling sugar and water) and crushed pistachios.
Tips:
- Pressing the dough firmly is important to prevent crumbling when flipped.
- Ensure the cheese is dry before using.
- Ghee helps prevent sticking and adds flavor.
Enjoy your delicious kunafa!
Serving Suggestions
Garnishing Tips
To add some visual appeal to your kunafa, try garnishing it with chopped pistachios, almonds, or walnuts. You can also sprinkle some powdered sugar or cinnamon on top for extra sweetness and flavor. Add fresh berries or fruits on the side for a more colorful presentation.
Accompaniments
Kunafa is best enjoyed with a cup of hot tea or Arabic coffee. You can also serve it with a scoop of vanilla ice cream or whipped cream for a decadent dessert. For a more traditional touch, serve it with a side of qatayef or baklava.
Storing and Reheating Instructions
Storing Instructions
- Store your kunafa in an airtight container in the refrigerator to keep it fresh for up to 3 days.
- Avoid storing your kunafa in the freezer as it may affect the texture and taste.
- If you need to store your kunafa for a longer period, you can freeze it for up to 1 month. However, it’s best to consume it within the first week for optimal taste.
Reheating Instructions
- To reheat your kunafa, preheat your oven to 350°F (175°C).
- Remove the kunafa from the refrigerator and let it sit at room temperature for 10-15 minutes.
- Cover the kunafa with aluminum foil to prevent it from drying out and place it in the preheated oven.
- Bake for 10-15 minutes or until the kunafa is heated through.
- Remove the aluminum foil and bake for an additional 5-10 minutes to crisp up the top layer.
- Serve hot and enjoy!
Common Mistakes to Avoid
Using the wrong type of semolina
Not all semolina is created equal. When making kunafa, it’s important to use fine semolina, also known as semolina flour. Using a coarser semolina can result in a gritty texture that is not pleasant to eat. Make sure to check the packaging and use semolina specifically labeled as “fine.”
Not soaking the dough enough
One of the key steps in making kunafa is soaking the dough in a sugar syrup mixture. It’s important to soak the dough long enough to ensure that it is fully saturated. If the dough is not soaked enough, it can result in a dry and tough texture. Aim to soak the dough for at least 30 minutes, or until it is fully saturated.
Skipping the butter
Butter is an essential ingredient in kunafa, as it helps to create a crispy and golden brown crust. Some may be tempted to skip the butter in an attempt to make the dessert healthier, but this will result in a lackluster kunafa. Embrace the butter and use it generously to achieve the perfect texture and flavor.
Overbaking the kunafa
It can be tempting to leave the kunafa in the oven for a few extra minutes to get it even more golden brown and crispy. However, overbaking can result in a dry and tough texture. Keep a close eye on the kunafa as it bakes and remove it from the oven as soon as it is golden brown and crispy.
Conclusion
In conclusion, making this kunafa recipe with semolina is a delicious and easy dessert that anyone can make at home. You can create a sweet and satisfying treat that will impress your friends and family with just a few simple ingredients.
One of the great things about this recipe is that it is very versatile. You can customize it to your liking by adding different types of nuts, using different types of cheese, or even adding a layer of fruit to the bottom.
Another benefit of making kunafa with semolina is that it is a healthier alternative to traditional kunafa, which is usually made with butter and sugar. Semolina is a good source of protein and fiber, and it has a lower glycemic index than white flour.
Overall, I highly recommend trying this recipe for yourself. It’s a fun and easy way to impress your guests or satisfy your sweet tooth, and it’s a healthier alternative to traditional kunafa. So why not give it a try? You might just discover your new favorite dessert!
As already mentioned, baklava pairs perfectly with this dessert.
Get its recipe now (by clicking the image below)
