How to make it
8 steps. Take it one step at a time.
Combine sugar and water
In a small saucepan, combine sugar and water. Bring to a boil over medium heat, then add lemon juice. Simmer for 10 minutes until slightly thickened. Stir in rose water, remove from heat, and let cool completely.
10 minPreheat your oven
Preheat your oven to 350°F (177°C). Grease a 12-inch baking tray with a little butter.
Place the kataifi dough
Place the kataifi dough in a large bowl and pull it apart to loosen the strands. Pour the melted butter over the dough and use your hands to toss and coat every strand thoroughly.
Press half of the buttered dough firmly
Press half of the buttered dough firmly into the bottom of the prepared tray. Spread the shredded cheese evenly over the dough, leaving a small border around the edges.
Cover the cheese
Cover the cheese with the remaining dough, pressing down gently to level the surface.
Bake in the preheated oven
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
30 minImmediately after removing from the oven
Immediately after removing from the oven, pour the cold syrup evenly over the hot kunafa. Let it rest for 5-10 minutes to absorb the syrup.
10 minGarnish with crushed pistachios
Garnish with crushed pistachios. Slice into squares or diamonds and serve warm.
A little kitchen wisdom
Ensure the syrup is completely cold before pouring it over the hot kunafa to keep the pastry crispy. If using Akawi cheese, soak it in water for several hours, changing the water frequently, to remove the salt.
