Both of my parents were born and raised in Cairo, Egypt and although our Nationality is Greek, the food we ate at home was inevitably influenced by the Middle Eastern flavors and textures of their youth. One of the items that we used quite often when making desserts is a product known in the Greek culture as Kataifi (pronounced ka-ta-yi-fi). In the Middle Eastern culture which covers many different nations, this is known as Kunafa (pronounced ku-na-fa) or Knefe (pronounced kn-e-fe). These very thin strands of dough have been mistakenly identified in many recipes as shredded filo…but this an incorrect description. Kataifi or Knefe, is made from a very thin batter that is drizzled from a hopper looming above a swirling hot, rotating griddle, where very thin strands of dough are instantly cooked as the batter hits the hot surface. This entire process is completed in seconds, and after the cooked product is collected from the rotating griddle, it is followed by the next batch. Here is a wonderful link showing how the kunafa is made.
Some of the more traditional fillings include an assortment of nuts mixed with assorted spices and dried fruits, but the most popular ones are made with either a simply made custard or a custard mixed with the traditional akkawi cheese that is similar to mozzarella but saltier. Before the cheese is added to the custard, it is soaked in water for a few days to remove as much salt as possible. This cheese may be difficult to find in the USA and I have used mozzarella cheese as a substitution with great success. If you happened to come across this delicious dessert in a traditional Middle Eastern bakery, you will notice that the dough has an orange tint to it. You can achieve this by either purchasing a bottle of the Kunafa pastry coloring, or simply add a little red and yellow food coloring along with the butter…but this is unnecessary and I usually skip it. Some recipes use ricotta cheese, but I have found this to be too watery and grainy in texture. This dessert is very easy to make, so when you want to serve something very unique, this is definitely it…just make sure to serve it warm right out of the oven with a generous helping of that beautiful aromatic syrup.
Here is another great link quickly showing how the cheese kunafa is prepared then served and enjoyed.
Sweet Cheese Kunafa (makes 1-12” round)
1-16oz package of Kataifi dough
2 sticks sweet butter, melted and cooled
2 cups of whole milk
2 tablespoons finely ground semolina (not semolina flour or you can use cornstarch)
4 Tablespoons sugar
1 tablespoon vanilla extract **optional, but I always use it
½ cup heavy cream
2 cups finely shredded mozzarella
Kunafa Syrup
4 cups water
3 cups sugar
1 cup honey
2 tablespoons orange juice
1 tablespoon orange blossom water (or you can use rose water if you prefer)
2 cinnamon sticks
4 cloves
4 cardamom pods
First cook the syrup by adding everything together in a pot and cooking over moderate heat for about 10-15 minutes. Syrup should still be the consistency of maple syrup. Once it has cooked, set aside, but keep in a warm place.
Make sure to thaw the kataifi overnight in the refrigerator and not on your counter.
When you are ready to prepare your dessert, finely shred the kataifi with your hands into small pieces. Some people use a food processor. If you choose to do this, you will have more control over the final result if you pulse it until you get small shreds.
Gently pour the melted butter over the shredded dough and mix it well with your hands until all of the dough is coated with the butter. Make sure to use a very good quality sweet butter, because it makes all the difference in the final product.
Add half of the shredded dough to the bottom of your pan and pack it down tightly. I create a little elevation of dough on the outer edge to capture and enclose the filling well.
Next make your custard by whisking together the whole milk and the semolina (or cornstarch) over moderate heat until it has thickened. Then add the sugar and vanilla, and begin to thin out the custard a little at a time with the heavy cream. Pour your prepared custard onto this base of shredded dough. Use an offset spatula to cover the entire base and then add the shredded mozzarella cheese.
Top with the rest of the buttered dough and tuck in the edges all the way around for a neat presentation. This recipe is enough for 1-12” round shallow cake pan but I used 2 biscotti pans that measured 12” by 6”. Bake this in a preheated 350°F oven for about 40-45 minutes until the dough is evenly golden brown all over, and as soon as it comes out of the oven, slowly pour over the entire quantity of syrup. Serve warm.
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