Traditional Mozzarella Kunafa with Rose Water
Ingredients
- 200 gWhite sugar
- 133.3 mlMineral water
- 0.3 pcCitrus limon (L.) Burm. f. (juiced)
- 0.7 tbsprose water
- 133.3 gUnsalted butter (melted)
- 200 gBuffalo milk mozzarella ("di bufala") (shredded)
- 33.3 gRoasted salted pistachio (crushed)
- 333.3 gKadaif pastry (shredded phyllo) (coarsely chopped)
Method
A golden, crispy shredded pastry crust that cracks under the teeth, hiding a melted, stretchy cheese center. The rose-infused syrup soaks into the hot pastry without making it soggy.
- 1
In a saucepan, mix white sugar and mineral water. Bring to a boil then reduce over medium heat until the syrup coats the back of a spoon. Add the lemon juice and rose water at the end. Let it cool down completely.
- 2
Coarsely chop the kadaif pastry. Melt the sweet butter and pour it over the pastry. Mix with your hands so every strand is well coated with fat, ensuring a crispy result.
- 3
Generously butter a circular pan. Firmly press half of the pastry into the bottom. Spread the shredded mozzarella evenly, leaving a small border. Cover with the remaining pastry and press down lightly.
- 4
Bake at 180°C until the top is golden brown and the edges pull away from the pan. Upon removing from the oven, immediately pour the cold syrup over the scorching hot kunafa. You should hear the sizzling of absorption.
- 5
Carefully flip the kunafa onto a serving plate. Sprinkle with crushed roasted pistachios to add texture and a nutty note. Serve while the cheese is still very stretchy.
Frequently asked questions
How do you get this dish right?
- Thermal contrast is vital: cold syrup over boiling cake for optimal absorption.
- Press the first layer of dough firmly with the bottom of a glass to get a solid base.
How long does this dish keep?
Keeps for 2 days in the fridge, though the crispness fades. Reheat in the oven for a few minutes.
