Kunafa is a well-known Arabic dessert. It is a syrup soaked cheese pastry. Some say it dates back to the Ottoman Empire, others say its origin is from Turkey, Palestine, Egypt, or Greece.Well, whatever it’s true origin, it is a favorite of many regions. Most languages in the Mediterranean and Middle East have a name for this dessert whether that be Kanafeh, Knafeh, or Kunafah. Traditionally made from extra thin noodles of semolina flour, the Katafi we use in the recipe is a shredded phyllo dough that crisps up well and drinks in the heavy syrup much like a baklava.
Ingredients: 4 tablespoons butter, melted Katafi (shredded phyllo dough) 1 cup granulated sugar 1 cup water1 lemon, juiced 1 teaspoon rose water 1 tablespoon milk 8 oz ricotta cheese 1/3 cup pistachios, chopped fine 2 tablespoons walnuts, chopped fine 2 tablespoons brown sugar ½ teaspoon cinnamon Pinch of allspice Method: - In a small heavy bottomed pot bring the water, granulated sugar and lemon juice to a boil for 10 minutes or until the consistency is like a syrup. - Heat an oven to 350F. - In a large bowl, shake the katafi to loosen and coat in melted butter. - Grease a 9x11 baking dish and press 1/3 of the katafi into the bottom. - Mix the ricotta cheese with rose water and milk to make it creamier. - Sprinkle the katafi in the pan with clumps of the ricotta and top it with 1/3 katafi, pressing down. - In a small bowl mix together the nuts, brown sugar, cinnamon, and allspice and sprinkle ¾ of the mix over the katafi - Top and press the last 1/3 of katafi on top and bake for 30 minutes until golden. - As soon as the kunafa pan is out of the oven drizzle the whole thing with the lemon syrup and let it stand. - When the pan is entirely cooled, flip the kunafa out onto a platter and top with the remaining nut mixture. - Serve room temperature or slightly warm.