Kunafa

By Unicorns in the Kitchen · 60 min

Ingredients

Instructions

1. In a saucepan over medium-high heat, combine the sugar and water. Bring to a simmer and cook for 10 to 15 minutes, until the syrup thickens slightly and coats the back of a spoon lightly.
2. Add the lemon juice, turn off the heat and let the syrup cool to room temperature. It will thicken a little more as it cools.
3. Tear or slice the mozzarella and press it between paper towels to remove moisture.
4. Cut the katayif into small pieces, put them in a bowl and toss with the melted butter by hand until every piece is coated.
5. Preheat the oven to 350°F. Brush the bottom of a 12-inch pan (or two 9-inch pans) with melted butter.
6. Spread half of the buttered katayif evenly over the bottom of the pan and press firmly with a glass to make a compact base that rises up the sides.
7. Spread the torn mozzarella evenly over the katayif, covering the whole surface.
8. Spread the remaining buttered katayif over the cheese, press gently to compact it.
9. Bake for 30 to 35 minutes, until the top is crispy and golden. If the bottom is golden but the top is still pale, turn on the broiler for 3 to 5 minutes, watching closely.
10. Pour the cooled syrup evenly over the hot kunafa straight from the oven, covering the whole surface.
11. Sprinkle generously with chopped pistachios.
12. Serve warm, cut into small pieces for each person.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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CheeseLemonMozzarella cheesePistachio