Another kind of easy-to-perape Kunafa. In this one, you'll place kunafa in baking dish, fill with cream, top with another layer kunafa, then baked in the oven. It's so easy to make and best served hot out of the oven


  • ½ kg frozen kunafa.

  • ½ cup milk.

  • 1 stick butter (112gm)

  • ¼ cup vegetable oil.

  • Cooked cream (qeshta matbookha).Prepare 2hrs ahaed. Or use 500ml ready-made Thick cream (Qeshta) if you’re in a hurry

  • Sugar syrup (2cups sugar+ 1 cup boiling water+ 1tsp lemon juice+1 cinnamon stick)

  • Pistachios finely chopped for decoration.


  • 1.

    Keep the kunafa out to thaw, and then cut it using knife or scissors to small pcs, 1/2-1 cm length (or pulse it in food processor).

  • 2.

    Pour the milk over the kunafa and mix well by rubbing it with palm of your hands.

  • 3.

    Melt the butter with the oil in a pan then pour over the kunafa and mix very well, with hands, till all kunafa absorbs the butter mix.

  • 4.

    Take half the kunafa, and arrange it in an oven plate (Pyrex) and press it with your hand well.

  • 5.

    Pout the cooled cooked cream (which was prepared few hours before, recipe down), OR you can use just 2x(250ml) packs of thick cream if you’re in a hurry. Make sure the filling doesn’t reach the sides of the dish when you spread it over the layer of kunafa; you have to leave a 1/2cm space.

  • 6.

    Arrange on top of the filling the other half of the kunafa and press first the sides well with the tip of your fingers, then press carefully with your hand palm the surface of the kunafa.

  • 7.

    Bake the kunafa in a 495F (240C) pre-heated oven on the lower rack for about 20min, then check the bottom, if it became golden, turn off the oven and turn on the grill and leave it till the surface becomes golden too.

  • 8.

    Take it out, and pour immediately on it ¾ quantity of sugar syrup (recipe below), which should be room temperature.

  • 9.

    Leave it to set for about 10min to absorb all the syrup and cool down little bit then serve it warm after sprinkling crushed pistachios on the top. Serve with reserved sugar recipe if anyone like to add more.

  • 10.

    Cooked cream:

  • 11.

    Mix 2 ½ cups cold milk + 2/3 cup flour.

  • 12.

    Stir over medium heat till it boils, then reduce the heat, add ¼ teaspoon mesteka powder if available, and keep on stirring for about 5min. The cream will be thick.

  • 13.

    Pour the cream in shallow plate, and cover surface with plastic wrap. Leave to cool then keep in the fridge for 1-2hrs, or day before.

  • 14.

    Take out the cream, stir it with a fork then add 1 pack 250ml thick cream and stir to mix. Now it’s ready to fill the kunafa with.

  • 15.

    Sugar Syrup:

  • 16.

    Mix sugar+ hot water+ lemon juice + cinnamon stick. Bring to boil over high heat then reduce heat to Low. Simmer for about 10-12min. Set aside to cool.


If you like Rose water or Orange Blossom water, you can add 1tsp to the cooked cream when you add the mesteka. Also, you can add it to the sugar syrup INSTEAD of the cinnamon stick. - If you like, don’t pour the whole sugar syrup quantity over the kunafa, pour ¾ of it, in case you don’t like it sweetie.

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Posted by Report
For the Kishta Matoukha, do you add the heavy cream in its liquid form or do you have to beat it into cream first?
Posted by Huda Abu HamdiaReport
Hi Emmy..
Sooo sorry for the late reply, as we don't get notification that we have comments on any recipe!
The Thick cream is thick already, it has the texture of a cream, or a sour cream (but it's not sour) .. it has the texture of cream cheese, it's not liquidy. You add it as it is when the cooked mixture is completely cooled.
Posted by Report
What is mesteeka powder?
And I have cream , they called qeshta here in madinah. Should I just add it with the cooled milk and flour with mesteeka for the filling?
I used two different ingredients, one with kiri cheese.. But I still didn't get it right as kunafa I always buy from the store :(
Posted by Huda Abu HamdiaReport
Hi Umm Rayhan,

The kunafa which you buy in the store is with cheese (unless you buy the one with cream)

As for the qeshta, you can use Qaimar brand or Nestle or Maraai (canned ones I mean), since you are in Madinah, I guesss you have both there.
DONNOT add the cream (qeshta) to the milk and flour in the begining. you add it after you prepare the mixture and it's completely COOLED! exactly as it's mentioned in the recipe.

As for mesteka, you can get it there from any spice shop, it's Gum Mastic. They wil all know it there if you ask for it by the name: Mesteka.
Send me message over facebook, if you have any inquiry so I can reply immediately:

Hope you see this reply dear!
And thanks for passing by! :-)
Posted by Huda Abu HamdiaReport
Hi dear ..
u want to make frsh qeshta??? I never make it, some some do, from fresh milk, heating , and cooling, and removing the top cream and so on, but it's a long process and i think u need a very good fresh milk to get amount of frsh cream.
so, as i mentioned , u can make cooked cream, eshta gives u a very good result, just make sure u add the qeshta at the end, after the cooked milk and flour is cold.

Hope this helps u ..
thanks u for passing by :-)
Posted by Huda Abu HamdiaReport
ooo really ??? that's great to hear my dear .. my sister also made it last night, she had guests coming over, she said they LOVED it.. Your most welcome my dear :-)
Posted by Huda Abu HamdiaReport
ooo really ??? that's great to hear my dear .. my sister also made it last night, she had guests coming over, she said they LOVED it..
Your most welcome my dear :-)
Posted by Huda Abu HamdiaReport
It is dear .. so so easy .. as i mentioned, If ur in a hurry, no time (or effort :-D ) to prepare cooked cream, just use ready made thick cream. It'll take no time to be on the table ..
waiting to hear ur feed back ;-)
Posted by Huda Abu HamdiaReport
By the way , we make it as you can see in the recipe, in a baking dish .. i liked to make them in shapes hearts and stars and circles just for fun :-D