We're making a Stretchy Cheese Konafa that is mind blowingly good. It's a dessert that combines crispy Konafa pastry with stretched melted cheese. Originally Palestinian in Origin, it has become a fixture throughout the entire levant and is one of the Middle Easts most popular desserts
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0:00 Intro
0:22 Choosing the right cheese
1:44 Preparing the Konafa
3:47 Assembling the tray
4:49 Cooking konafa
6:20 Finishing up and serving
7:11 Taste test and Outro
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References:
Middle East Eye: Want to make Kunafa like a Palestinian? We asked the experts to show us how
Want to make Kunafa like a Palestinian? We asked the experts to show us how
Mirch Ka Mazah: Homemade Kunafa Dough Recipe
Homemade Kunafa Dough Recipe | Shredded Phyllo Dough Recipe | Middle Eastern Recipe | Mirch ka Mazah
Middle Eats: How to make Clarified Butter and Simple Syrup
3 Middle Eastern Dessert Essentials - How to make Clarified Butter, Clotted Cream, and Simple Syrup
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Ingredients:

These are the correct amounts for a 10" or 25cm round cake pan. For an 8" pan use half the ingredients, and for 6" use a third of the ingredients.

300g (10.5 oz) Konafa (Kataifi) pastry
120g (4.2 oz ) Samna/Ghee/Clarified Butter +15g (0.5 oz) for coating the tray
600g (21 oz) Melting Cheese (I used 400g buffalo mozzarella, 200g low moisture mozzarella)

Syrup:
170g (6 oz) Sugar
100g (3.4 fl oz) Water
1/2 Tbsp Lemon Juice
1tsp orange blossom

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Directions:

To make the simple syrup or ghee, check out my Dessert Essentials video linked above

To prepare the cheese:
1- If using low moisture mozzarella, shred it on a grater
2- For fresh mozzarella, remove from brine, then dry with a paper towel
3- Dice into cubes, then place in a strainer to drain off excess liquid
4- Before using, dab this with a paper towel to remove any surface moisture

To prepare the Konafa:
1- Cut the konafa into sections about 1cm or 3/8" long
2- Place the konafa in a bowl, then melt the Samna/clarified butter and pour over
3- Massage the butter into the konafa until evenly coated

To Assemble:
1- Butter your cake pan with the remaining Samna
2- Lay the konafa into the cake pan making sure to get an even layer
3- Use something heavy to press the konafa down and compact it into the tray
4- Preaheat your oven to 200c (392f) and place the tray in there to bake for 15-20 minutes
5- Remove when the konafa is a golden colour and the sides have pulled away from the walls of the pan
6- Lay your cheese in the center of the konafa, leaving a small rim (1cm-3/8") from the edge of the pastry. Layer it low moisture mozzarella, fresh mozzarella, low moisture
7- Place this back in the oven to bake for another 15-20 minutes until the cheese fully melts
a. If water acccumulates, remove it from the oven and dab off any water, and you can add any extra Konafa dough ontop to absorb the liquid
8- Remove once the cheese is fully melted, but do not allow the cheese to brown

To Serve:
1- As soon as you remove it from the oven, grease a plate or tray and flip the konafa onto the tray
2- Pour over the simple syrup
3- Serve immediately

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