Main content

Kunafa Nabulsiya (My Version)

Kunafa is a traditionally eaten dessert during Ramadan in Arab and middle-eastern countries, in Amman and Palestine; it’s eaten at anytime of the year. It’s the famous dessert of the country there. The original Kunafa Nabulsiya is made using Nabulsi cheese.
I love the Kunafa nabulsiya, but since I don’t eat cheese, I made some changes, and created this one. Hope you’ll like it.


  • ***for Kunafa Layers:

  • 350gm Kunafa dough, finely chopped using food processor

  • 2 cups Semolina flour (in Arabic: Smeed)

  • ¾ cup Butter, melted

  • ½ cup milk

  • 2-4 drops Orange food colour (depends on colour intensity of the brand u have and how deep you want Kunafa colour to be)

  • ***for filling:

  • 2 cups milk

  • 1 tin (170gm) thick cream (in Arabic: Qeshta)

  • 2 tbsp flour

  • 2 tbsp semolina flour (smeed)

  • 2 tbsp corn flour (starch flour, in Arabic: Nashaa)

  • ¼ tsp mestika

  • 1 tsp orange blossom water (Maa’ Zaher) (optional)

  • ¾ cup mozzarella cheese, shredded

  • 2 tbsp sugar

  • ***for sugar syrup:

  • 2 cups sugar+ 1 cup boiling water+ 1 tsp lemon juice+ 1 stick cinnamon (or 1 tsp orange blossom water, in Arabic: Maa’ Zaher)

  • ***finely chopped Pistachios for garnishing


  • 1.

    Prepare sugar syrup: mix sugar+ water+ lemon juice+ cinnamon stick (or orange blossom water). Bring to boil then reduce heat and leave to simmer for 10minutes. Remove from heat and set aside to cool.

  • 2.

    Prepare Kunafa dough: mix orange colour with milk and pour over Kunafa dough+ semolina flour. Rub well by hands. Add melted butter and rub well by hands.

  • 3.

    In 9 inch round or 9x12 inch rectangular baking tray, put half of Kunafa dough, spread to cover bottom and press VERY well by palm of the hand. Make a 1 cm rim while pressing against the tray.

  • 4.

    Prepare filling: mix sugar+ milk+ thick cream+ flour+ semolina flour+ corn flour in a deep sauce pan, stir well. Bring over high heat to boil then reduce heat and continue stirring till it thickens, about 5-10 minutes. Add mestika+ orange blossom water+ cheese and stir. Pour filling over Kunafa layer and spread, leaving 1cm space between filling boarders and sides of tray.

  • 5.

    Arrange other half of Kunafa dough over filling and press lightly.

  • 6.

    Bake in 425F (220C) preheated oven, on first lower rack of the oven, for about 25-30 minutes or till bottom starts to be golden.

  • 7.

    Take out of the oven and immediately pour sugar syrup over it. Sprinkle some pistachios on top. Cut and serve hot.


This Kunafa can be prepared ahead, kept in the fridge covered, and baked when you want to serve.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Report
well done this is the best recipe for konafa.that was what Iam looking for to make it at home.thank you.jamaal USA