Kunafa: The Science Behind the Iconic Middle Eastern Dessert

Kunafa, a beloved Middle Eastern dessert, is a masterpiece that tantalizes the taste buds with its crispy layers, sweet syrup, and gooey cheese filling. While its flavors and textures provide a delightful experience, the science behind Kunafa is equally fascinating. Understanding the chemical and physical processes involved in making Kunafa helps us appreciate the artistry behind this iconic treat.

By Lina Al-Hourani – Dubai

The Secret of Crispy Kunafa Strands

Kunafa’s unique appeal lies in its contrasting textures. The outer layer, made from shredded phyllo dough known as kataifi, undergoes a transformation in the oven.

As moisture evaporates from the dough, it dries out and becomes crispy, creating that signature crunch. This process, driven by heat transfer and moisture evaporation, results in a texture that contrasts beautifully with the soft, creamy cheese filling.

The Magic of Stretchy Cheese

One of the essential components of Kunafa is its melted, stretchy cheese, typically Akkawi or mozzarella. When exposed to heat, the cheese undergoes a process called protein denaturation, where proteins break down and reorganize, creating a stretchy, gooey texture. This fascinating chemical reaction contributes to the indulgent, luxurious experience of Kunafa.

The Sweet Syrup Absorption

Kunafa's irresistible sweetness comes from the sugar syrup poured over it. The science behind this lies in osmosis, a natural process where water moves from a lower solute concentration to a higher solute concentration. The sugar in the syrup creates a high solute concentration, pulling moisture from the surrounding pastry. As the syrup is absorbed, it infuses the Kunafa with sweetness and enhances its overall flavor.

Achieving the Perfect Golden Brown Color

The golden-brown crust of Kunafa is achieved through the Maillard reaction, a chemical process that occurs when proteins and sugars are heated, producing new flavors, aromas, and a rich brown color. The combination of sugars in the pastry and proteins in the cheese contributes to the formation of Kunafa’s signature golden hue and toasty flavor.

The science of Kunafa showcases the perfect balance of ingredients, temperature control, and chemical reactions that give it its signature taste and texture. From the crispy kataifi strands to the melted cheese and syrup absorption, every step involves scientific principles that create this irresistible dessert.

Crispy Kunafa Recipe

There are two main types of Kunafa:

• Soft Kunafa (Na’ameh): Made with ground semolina dough.
• Crispy Kunafa (Kishta): Made with shredded phyllo dough (kataifi).

This recipe focuses on making Crispy Kunafa, which is baked in the oven instead of the traditional stovetop method.

Ingredients:

Kunafa Base

• 1 lb (450g) shredded phyllo dough (kataifi) (usually found in the frozen section of Middle Eastern or South Asian stores)
• ¾ cup ghee or butter (plus extra for greasing the pan)
• 1 tsp Kunafa food coloring (orange-red) – optional (or substitute with any red/orange food coloring)

Cheese Filling

• 1 lb (450g) sweet cheese (such as Akkawi, Queso Fresco, or Ricotta)
• 1 lb (450g) fresh, low-moisture mozzarella cheese (well-drained and shredded)
• 1 tsp rose water extract (optional)

Sugar Syrup (Qater)

• 1½ cups sugar
• 1½ cups water
• 1 tsp rose water extract

Topping

• Chopped pistachios (for garnish)

How to Make Kunafa

Step 1: Prepare the Cheese

1. If using salty cheese (Akkawi or Queso Fresco), soak it in water for at least 2 hours to remove excess salt.
2. Cut the cheese into ¼-inch thick slices, place them on a paper towel-lined tray, and weigh them down with a heavy object to absorb excess moisture.

Step 2: Prepare the Kataifi Dough

1. Remove the kataifi dough from the freezer and shred it into small 1-3 inch pieces using your hands, a knife, or a food processor.
2. Mix melted ghee/butter with food coloring and pour it over the shredded kataifi dough.
3. Toss well until all strands are evenly coated.

Step 3: Assemble the Kunafa

1. Grease a 9-inch and a 6-inch baking pan (or any large baking dish) with ghee or butter.
2. Spread ¾ of the kataifi dough evenly in the pan, pressing it firmly with a measuring cup to create a compact base.
3. Add a layer of sweet cheese, then sprinkle shredded mozzarella cheese on top.
4. Cover the cheese with the remaining kataifi dough and press it down again.

Step 4: Bake the Kunafa

1. Preheat the oven to 350°F (180°C).
2. Bake for 20-25 minutes until the edges are golden brown and crispy. The Kunafa should pull away from the sides of the pan.

Step 5: Prepare the Sugar Syrup

1. In a saucepan, mix sugar, water, and rose water extract.
2. Bring to a boil, then simmer for 1-2 minutes until the sugar dissolves. Remove from heat and let it cool.

Step 6: Soak, Garnish & Serve

1. Once baked, flip the Kunafa onto a serving plate.
2. Slowly pour the cooled sugar syrup over it, ensuring even absorption. The Kunafa should be moist but not overly soaked.
3. Garnish with chopped pistachios.
4. Cut into slices and serve warm for the best gooey cheese experience!

Tips for Baking Kunafa

• Traditionally, Kunafa is cooked on a stovetop in a metal pan, but this recipe is modified for baking.
• If you prefer, you can bake Kunafa in cupcake tins for individual portions—simply press the dough into each cup, add the cheese, and cover with more dough.
• Bake at 350°F (180°C) for 20-25 minutes until crispy and golden.
• For best results, pour the syrup while the Kunafa is warm, but ensure the syrup is at room temperature to avoid sogginess.

Enjoy Your Homemade Kunafa! 😍🍽

Serve it warm to enjoy the melty cheese filling and crispy golden crust. Kunafa is perfect for Ramadan Iftar, Eid celebrations, or any special occasion!