Kunafa Cheese

Steps

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1. 1
   Thaw the 200g kunafa dough and let it soften. Using your fingers, gently break up the strands to loosen them evenly, and use scissors to trim any clumps, ensuring it crisps up properly when baked.
   ▶ ≈0:58
2. 2
   Melt the 80g ghee (microwave works well) and pour it over the loosened kunafa dough. Wearing gloves, mix thoroughly with your hands, ensuring every strand is evenly coated with ghee.
   ▶ ≈2:13
3. 3
   Let the mixed kunafa rest for 10 minutes to allow it to fully absorb the ghee, which will make it extra crispy when baked.
   ▶ ≈2:47
4. 4
   In a pot, combine 1 cup granulated sugar with 1 cup water and bring to a boil over medium heat until the sugar dissolves and the syrup thickens slightly. Add 0.5 tbsp lemon juice to prevent crystallization when cooled, then add 1 tbsp rose water for aroma. Remove from heat and let cool.
   ▶ ≈3:15
5. 5
   Grease an 8-inch baking pan with softened butter to prevent sticking.
   ▶ ≈4:10
6. 6
   Spread half of the kunafa mixture into the prepared pan and press it down firmly using a potato masher or similar tool.
   ▶ ≈4:26
7. 7
   Mix 130g mozzarella cheese with 3 tbsp Greek yogurt until well combined and spread evenly over the first kunafa layer, making sure to cover all corners. Add extra cheese if desired for more richness.
   ▶ ≈4:51
8. 8
   Cover the cheese layer with the remaining kunafa mixture and gently press to form an even shape, paying special attention to the edges to prevent cheese from leaking out during baking.
   ▶ ≈5:37
9. 9
   Place the pan in a preheated 180°C oven with both top and bottom heat for 25–30 minutes, then switch to top heat only for another 5–7 minutes until the surface is golden and crispy. If using stovetop, cook over low heat on a gas burner, rotating the pan frequently to cook evenly on both sides.
   ▶ ≈5:52
10. 10
    Immediately remove the hot kunafa from the oven and pour the rose water syrup over it while still hot. Let it rest for 10 minutes to allow the pastry to absorb the syrup.
    ▶ ≈6:47
11. 11
    Garnish the top with coarsely chopped pistachio nuts and dried rose petals for an elegant finish.
    ▶ ≈7:06
12. 12
    Serve hot for the best effect, as the cheese will stretch when pulled apart. Alternatively, prepare ahead and bake just before serving with hot tea or Arabic coffee for a special occasion.
    ▶ ≈7:20