Konafa (Kunafa)

Dairy

Konafa (also spelled kunafa, knafeh, or kanafeh) is the dessert that stops traffic in the shuk. A disc of shredded phyllo dough (kataifi), crisped golden in butter or oil, enclosing a core of molten, stretchy cheese, drenched in orange blossom sugar syrup. The first bite is an orchestra of textures: shattering crunch, oozing cheese, fragrant syrup, all in one extraordinary mouthful.

For Sephardi and Mizrachi Jews, konafa is the celebration dessert — present at every brit, every Shabbat where guests are honored, every holiday where dairy is served. In Israel, konafa from the Nablus tradition has become a national obsession, sold from specialized shops where the pastry is made in enormous trays and cut to order.

This home version is fully achievable. The kataifi dough (shredded phyllo) is available frozen at Middle Eastern markets. You mix it with melted butter or oil, press half into a pan, add the cheese filling, top with the rest of the kataifi, and bake. The syrup goes on while everything is hot, and you serve immediately while the cheese is still stretching.

What Makes This Special

• Crispy kataifi shell — Shredded phyllo baked to golden perfection.
• Stretchy cheese center — Mozzarella and akkawi for the classic melt and pull.
• Orange blossom syrup — Fragrant, sweet, and essential for the authentic flavor.
• Sephardi celebration dessert — The crown jewel of Mizrachi pastry.

Ingredients

Pastry

Cheese Filling

Syrup

Step-by-Step Instructions

Step 1: Make the Syrup

Boil sugar, water, and lemon juice, stirring until dissolved. Simmer 8 minutes. Add orange blossom water. Cool completely.

Step 2: Prepare Kataifi

Separate and loosen the kataifi strands gently with your hands. Place in a large bowl. Pour melted butter over and toss until every strand is coated. This takes patience — work through the strands thoroughly.

Step 3: Assemble

Preheat oven to 190°C / 375°F. Press half the buttered kataifi into the bottom and slightly up the sides of a 25 cm (10 in) round baking pan or oven-safe skillet, packing firmly. Spread the cheese mixture evenly on top. Cover with the remaining kataifi, pressing down gently.

Step 4: Bake

Bake 30–35 minutes until the top is deep golden and crispy. Remove from oven. Immediately pour cold syrup evenly over the hot konafa. Let stand 5 minutes. Invert onto a serving plate (the bottom, now on top, should be golden and crispy). Scatter crushed pistachios on top.

Storage & Make-Ahead

• Best served: Immediately. Konafa waits for no one — the cheese must be eaten while still stretchy.
• Not ideal for make-ahead: The pastry softens as it sits. If necessary, reheat uncovered in a hot oven for 5 minutes.

Troubleshooting

Frequently Asked Questions

Where do I find kataifi dough?

Available frozen at Middle Eastern, Greek, or Turkish markets. Some supermarkets carry it in the frozen pastry section. Also called kadaif or shredded phyllo.

What cheese should I use?

A blend of mozzarella (for stretch) and akkawi (for traditional flavor) is ideal. If akkawi is unavailable, use all mozzarella with a pinch of salt.

Can I make this pareve?

Replace cheese with a sweet semolina cream (ashta) and use margarine instead of butter. This is a different but equally traditional variation.

What is the traditional way to serve konafa?

Inverted onto a plate, the crispy bottom becomes the golden top. Garnish with crushed pistachios and a drizzle of extra syrup. Serve with Arabic coffee or mint tea.