Nabulsi Kunafa with Cheese Filling
Nabulsi-style kunafa with a cheese filling or topping.
A Nabulsi-style kunafa dessert with a cheese filling or topping.
Like a crispy semolina dessert with melted cheese inside.
Nabulsi kunafa is best served warm so the cheese stays soft.
Ingredients
- 400 g Ready-made kunafa pastry
- 400 g Czech Akkawi cheese
- 200 g Halloumi cheese
- 3 tbsp Sugar
- 5 tbsp Ghee
- 1.5 cups and a half / 225 g Sugar for the syrup
- cup / 200 ml Water for the syrup
- for spraying the cheese and kunafa Water spray bottle
Instructions
- Wash the Akkawi cheese with cold water if it is salty, then soak it in a bowl of cold water until its saltiness is reduced.
- Cut the cheese into slices, then chop it in a bowl or prepare it to the desired texture until it is as fine as possible.
- Spray the frozen cheese with water using a spray bottle before handling it.
- Rub the kunafa pastry between your hands in a bowl until it separates.
- Add the sugar to the bowl of kunafa pastry, then pour the ghee over it and mix well.
- Grease a tray on the stovetop with solid ghee to prepare it for the kunafa.
- Spread half the kunafa pastry in the tray on the stovetop and press it down well. You can place a second tray over it with parchment paper or plastic wrap in between and press it so it holds together.
- Spread the cheese over the kunafa layer in the tray, leaving the edges unfilled so it does not stick and run out as it melts.
- Cover the cheese with the remaining kunafa pastry in the tray and press the surface lightly.
- Cook the kunafa on the stovetop over medium heat, slightly lower than low, turning it until cooked and golden.
- Leave the kunafa in the tray for about 5 minutes after cooking before inverting it.
- Invert the kunafa onto a serving plate or another tray while hot.
- Pour the hot syrup directly over the hot kunafa and distribute it over the entire surface.