Plain Kunafa – Recipe & Cooking Tutorial
Kunafa is one of the most popular Middle Eastern desserts, especially well known in the Levant and beloved across the Arab world.
There are many different fillings for kunafa — it can be made with cream, mango, cheese, or nuts. Kunafa is especially common in the month of Ramadan, when households prepare it frequently, and sweet shops also sell it widely during this time.
It is always soaked with cold syrup immediately after coming out of the oven, which gives it that delightful sweet flavor. With Ramadan approaching, here’s how to prepare plain kunafa, a simple and budget-friendly version.
Ingredients for Plain Kunafa
Serves 4–5 people
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1 kilogram kunafa dough
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3 tablespoons ghee (clarified butter)
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Filling mixture: sugar, grated coconut, raisins, and any kind of nuts available at home
For the syrup:
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2 cups sugar
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3 cups water
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¼ teaspoon vanilla
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Juice of ½ large lemon
How to Prepare Plain Kunafa
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Prepare the syrup first:
Place the sugar and water in a pot, stir well, and put on the stove. When the mixture reduces to half, add the lemon juice and let it boil until the syrup thickens. Turn off the heat and allow it to cool completely. -
Prepare the kunafa:
Grease a large baking tray lightly with ghee using a brush. Spread a layer of kunafa dough (cut by hand to make it easier to spread). -
Add the filling mixture of sugar, grated coconut, raisins, and nuts over the first layer of kunafa.
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Place another layer of kunafa dough on top and press down firmly to seal. Spread the remaining ghee evenly over the surface.
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Bake in a medium-temperature oven for about 20 minutes, or until the top is golden brown.
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Once out of the oven, immediately pour the cold syrup over the hot kunafa. Flip it into another tray and drizzle syrup on the bottom side as well, so it softens on all sides.
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Cut into triangles, place on a serving dish, and enjoy.
Bon appétit!
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