How to make Kunafa Nabulsi - Stretchy Cheese Dessert

By Middle Eats · 45 min

Ingredients

Instructions

1. Choose the cheese: shred low-moisture mozzarella on a grater if using it. For fresh mozzarella, take it out of the brine and dry it with paper towel, then dice into cubes and drain in a strainer. Just before use, dab off any surface moisture.
2. Cut the konafa into pieces about 1 cm (3/8 inch) long. Put them in a bowl, melt the samna/clarified butter and pour it over, then massage until evenly coated.
3. Butter your cake pan with the remaining samna, then lay the konafa in the pan in an even layer. Press it down firmly with something heavy to compact it.
4. Preheat the oven to 200°C (392°F) and bake the tray for 15 to 20 minutes, until the konafa is golden and the sides have pulled away from the pan walls.
5. Spread the cheese in the centre, leaving a 1 cm (3/8 inch) border around the edge. Layer low-moisture mozzarella, then fresh mozzarella, then low-moisture mozzarella.
6. Return to the oven and bake another 15 to 20 minutes until the cheese has fully melted. If water collects, remove the tray, dab off the water, and sprinkle extra konafa dough on top to absorb the liquid.
7. Take it out once the cheese is fully melted, without letting it brown.
8. As soon as it comes out, grease a plate or tray and flip the konafa onto it. Pour the syrup over and serve immediately.

Summarized from Middle Eats's video. Watch it for the details.

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