Best Cheese for Kunafa: Discover the Secret to Perfect Stretch

Mozzarella cheese is the best cheese for kunafa because it’s a soft, white cheese with a mild flavor and a rubbery texture when melted. It has become popular in kunafa as a substitute for traditional Akkawi cheese, especially in areas where Akkawi cheese is hard to come by.

What is kunafa?

Kunafa is a traditional Arab dessert typically consisting of a thin layer of kunafa (a thin vermicelli dough) or semolina, baked or fried, and drizzled with sugar syrup flavored with rose or orange blossom water. It is often garnished with ground pistachios.

Kunafa is one of the most popular desserts in the Levant and Egypt, and is served at various occasions and celebrations. Kunafa is characterized by its sweet and salty flavor (in the case of kunafa with cheese), its crunchy exterior and soft interior, and the fragrant aroma of the syrup.

Best cheese for kunafa

Mozzarella cheese is considered the best cheese for kunafa because it has several characteristics that make it an excellent choice for preparing kunafa. The most important of these characteristics are:

• Mild taste: Mozzarella cheese has a mild, non-salty taste, allowing the sweetness of the syrup and other kunafa ingredients to shine through without overpowering them.
• Cheeky texture: When heated, mozzarella cheese melts and develops a stretchy, elastic texture, giving kunafa a unique and desirable taste.
• Excellent melting: Mozzarella cheese melts easily under the influence of heat, ensuring it is well distributed throughout the kunafa and blends with the other ingredients.
• Attractive color: Mozzarella cheese acquires a light golden color when baked, giving kunafa a delicious and attractive appearance.
• Nutritional value: Mozzarella cheese is a good source of protein and calcium, as well as some vitamins such as vitamin B2 and vitamin B3.

In short, Baker’s Choice mozzarella cheese is the perfect choice for kunafa because it combines a mild taste, a distinctive chewy texture, and easy melting, resulting in a delicious and mouth-watering kunafa dish.

The kunafa Ingredients

• Kunafa Dough: It consists of thin strands of dough. It can be purchased ready-made or prepared at home using semolina, flour, and water.
• Ghee or Butter: To impregnate the kunafa dough and give it a golden color and rich flavor.
• Cheese: Mozzarella Baker’s Choice.
• Cream: Made from milk, starch, cream, and rose or orange blossom water.
• Nuts: Such as pistachios, walnuts, and almonds.
• Syrup (Shireh): A sugary syrup drizzled over the kunafa after baking. It consists of sugar, water, and lemon juice, rose water, or orange blossom water.
• For decoration (optional): Kunafa can be garnished with ground pistachios or dried rose petals.

How to make kunafa?

• Prepare the syrup: In a saucepan over medium heat, combine the sugar, water, and lemon juice. Stir until the sugar dissolves. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until slightly thickened. Add rosewater or orange blossom water (if using) and let the syrup cool completely.
• Prepare the kunafa: Cut the kunafa strands into small pieces using your hands or kitchen scissors.
• In a large bowl, place the shredded kunafa and add the melted butter and kunafa dye (if using). Stir well until all the kunafa strands are coated with butter.
• Prepare the filling: Drain the mozzarella cheese well and squeeze out any excess liquid. If using mozzarella and ricotta cheese, mix them together.
• Assemble the kunafa: Lightly grease a round or rectangular baking dish with melted butter.
• Place half of the kunafa in the dish and press it firmly using the base of a cup or flat plate to form a firm layer. Lift a little of the kunafa to the sides of the dish to form a rim. 
• Spread the mozzarella cheese filling evenly over the kunafa layer in the dish, leaving a small space around the edges.
• Place the remaining half of the kunafa over the cheese, spreading it evenly, and then gently press down.
• Sprinkle a little of the remaining melted butter over the top.
• Baking: Preheat the oven to 180°C. Bake the kunafa for 20-30 minutes, or until golden brown on the edges and base. You can turn on the broiler for the last two minutes to give the top a beautiful golden color, being careful not to burn it.
• Soaking: As soon as the kunafa comes out of the oven while it’s still hot, pour the cold syrup evenly over it. Let it soak up the syrup for at least 10-15 minutes.
• Serving: Garnish the kunafa with crushed pistachios and serve hot.

Mozzarella Baker’s Choice for a delicious Kunafa recipe

Mozzarella Baker’s Choice in Kunafa has several characteristics that make it an excellent choice for this type of oriental dessert:

• Mild taste: Mozzarella cheese has a mild, non-salty flavor, perfectly blending with the sweetness of the syrup (shirrah) used in Kunafa without overpowering it. This balance of flavors is the secret to Kunafa’s appeal.
• Rubbish and stretchy texture: When exposed to heat, mozzarella cheese melts and acquires a uniquely stretchy, rubbery texture. This characteristic is what gives Kunafa that pleasurable experience of pulling out pieces and “stretching” the delicious cheese.
• Easy melting: Mozzarella cheese melts easily and quickly under the heat of the oven, ensuring it is evenly distributed throughout the Kunafa and blends with the layers of dough.
• Attractive golden color: When baked, mozzarella cheese acquires a light, delicious golden color, giving Kunafa a tempting and attractive appearance. Creamy Texture: Mozzarella cheese contributes to a smooth, creamy texture in the kunafa filling, making it more delicious and smooth.

In general, mozzarella cheese is a favorite choice for many when preparing kunafa due to its ability to achieve the perfect balance between sweet and salty flavors, in addition to its distinctive texture, which adds a unique sensory experience to this popular Middle Eastern dessert.

Tips for Making Perfect Kunafa

In the following lines, we will explain to you tips for preparing the perfect kunafa:

Basic Ingredients and Their Quality:

• Kunafa: Use fresh, finely chopped kunafa. If frozen, make sure to thaw it completely and separate the pieces.
• Ghee: Use real animal ghee for a rich, authentic flavor. You can use a mixture of ghee and butter to add softness.
• Cheese: The best cheese for kunafa is mozzarella cheese. Soak the cheese in water for several hours, changing the water to remove excess salt. Drain well before use.
• Pistachios: Use coarsely crushed pistachios for garnish.

Basic Preparation Steps:

• Prepare the Syrup (Shireh): Start by preparing the syrup, as it needs to cool completely before use. For every two cups of sugar, use one cup of water and one teaspoon of lemon juice. 
• Heat until the sugar boils and dissolves completely, then reduce the heat and simmer for 5-7 minutes until slightly thickened. Add rose water or orange blossom water to taste. 
• Preparing the Kunafa: In a large bowl, place the chopped Kunafa and gradually sprinkle the melted ghee over it, stirring continuously until all the strands of Kunafa are soaked in the ghee and turn slightly golden. You can add a little orange food coloring for a distinctive color (optional).
• Arranging the Kunafa: In a suitable tray (preferably non-stick), place half of the Kunafa and press it firmly using a smaller tray or the base of a cup to form a solid layer.
• Adding the Cheese: Spread mozzarella cheese evenly over the pressed Kunafa layer, leaving a small space around the edges to prevent the cheese from burning.
• Covering the Cheese: Place the remaining Kunafa over the cheese and spread it gently without pressing too hard to prevent the cheese from escaping.
• Baking: Bake the Kunafa in a preheated oven at a medium temperature (approximately 180°C) for 20-30 minutes, or until golden brown around the edges. 
• You can lightly brown the surface under the broiler at the last minute, being careful not to burn it.
• Adding the Syrup: Immediately after removing the Kunafa from the oven, pour the cold syrup evenly over it. You should hear a slight “fizzing” sound when the syrup is added.
• Decorating and Serving: Let the kunafa soak up the syrup a little, then garnish it with crushed pistachios and serve hot.

FAQ

How do I prepare the cheese for Kunafa?

• Slicing mozzarella cheese: Cut the mozzarella cheese into slices or small cubes.
• Soaking: Place the cheese in a large bowl and fill it with cold water.
• Changing the water: Change the water every hour or two for at least 4-6 hours, or until most of the salt has been removed. Taste a small piece to ensure the saltiness is just right.
• Draining: Drain the mozzarella cheese well from the water and leave it in a colander to remove any excess liquid. You can gently press it with a clean cloth or a plate placed over it to speed up the draining process.
• Preparing for use: After draining, the cheese is ready to be used in the knafeh filling. You can add a little orange blossom water or rose water to the grated cheese for a distinctive flavor.

What cheese to use in Kunafa?

Mozzarella cheese is used in kunafa for several reasons that make it an excellent choice for this popular Middle Eastern dessert:

• Distinctive chewy texture: When exposed to heat, mozzarella cheese melts and becomes uniquely chewy and sticky. This texture gives kunafa a pleasant taste that is different from other cheeses.
• Mild taste: Mozzarella cheese has a mild, relatively salty taste. This allows the sweetness of the syrup and the flavor of the kunafa itself to shine through without being overpowered by the cheese. A little sugar can be added to the cheese before use to balance the sweetness of the syrup.
• Good melting: Mozzarella cheese melts easily and spreads well within the kunafa, ensuring a consistent cheese layer in each piece.
• Availability: Mozzarella cheese is widely available in most stores, making it an easy and affordable option for preparing kunafa at home.

Finally, we talked about the best cheese for kunafa. Mozzarella cheese is a favorite choice for many when preparing kunafa, due to its ability to achieve the perfect balance between sweet and salty tastes, in addition to its distinctive texture that adds a unique sensory experience to this famous oriental dessert.

Also read:

• Nutritional Value of Shredded Mozzarella Cheese: What’s Inside Every Bite.

• Charcuterie Board Types of Cheese: The Ultimate Pairing Guide.