Baked Kunafa Cheese, Middle Eastern Style

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• 400 grams kataifi (shredded phyllo dough)
• 150 grams unsalted butter, melted
• 300 grams shredded mozzarella cheese
• 100 grams shredded cheddar cheese
• 100 grams ricotta cheese or cream cheese
• 300 grams granulated sugar
• 250 ml water
• 1 tsp lemon juice
• 1 tsp rose water
• 2 drops orange/yellow food coloring (optional)
• 3 tbsp chopped pistachios for garnish

👩‍🍳 Instructions

1. 1 Make the syrup first: boil the sugar and water in a small saucepan, stirring, until the sugar dissolves. Once it comes to a boil, reduce the heat and cook for about 8-10 minutes until it thickens slightly into a syrup. Turn off the heat, add the lemon juice and rose water, stir well, then let it cool. The syrup needs to be cool when poured over the kunafa later so the pastry stays crispy.
2. 2 Preheat the oven to 180°C (350°F). Grease a round baking pan (about 24-26 cm / 9.5-10 inch in diameter) with a little melted butter so it doesn't stick.
3. 3 Roughly chop the kataifi with your hands or scissors so the strands are shorter and easier to pack down. Place it in a large bowl.
4. 4 Pour the melted butter over the kataifi little by little while mixing and rubbing it in with your hands until all the strands are evenly coated with butter. If you like, add a few drops of orange/yellow food coloring for a more even, authentic-looking golden color.
5. 5 Take about 2/3 of the butter-coated kataifi, spread it out, and press it firmly into the bottom and sides of the pan to form a crust that covers the entire surface of the pan, like a pie crust.
6. 6 Combine the mozzarella, cheddar, and ricotta/cream cheese in a bowl and mix well. Pour and spread the cheese mixture evenly over the kataifi layer as the filling.
7. 7 Cover the cheese layer with the remaining 1/3 of the butter-coated kataifi, spreading and pressing it down firmly and neatly to cover the entire surface.
8. 8 Bake in the oven for 35-45 minutes until the top of the kataifi is evenly golden brown. For more even coloring, rotate the pan halfway through baking.
9. 9 Once done, remove from the oven. Immediately invert the kunafa onto a large serving plate (so the bottom of the pan becomes the top that's shown), doing so carefully with oven mitts since it will still be very hot.
10. 10 While it's still hot, evenly drizzle the cooled syrup you made earlier over the entire surface of the kunafa until it's absorbed. Sprinkle chopped pistachios on top.
11. 11 Cut the kunafa while it's still warm into portions and serve immediately so the cheese is still stretchy when eaten.

💡 Tips

📊 Nutrition Facts / serving

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