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Epicurious

Kunafa

Kunafa cut into four wedges on a plate.
Photo by Liz and Max Haraala Hamilton

Kunafa is possibly one of the most ubiquitous pastries across the Middle East—and one of the most intimidating to Western cooks because of the stringy, vermicelli-like kataifi pastry that is used to make it. In fact, this is such a simple dessert to make that it can be on the table within an hour of turning on the oven.

Traditionally, kunafa is made with akawi cheese, a salty Halloumi-like cheese common in the Middle East, but as it requires 48 hours of soaking time to draw out the salt, I have suggested the more readily available mozzarella, which gives a similar result.

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