How to Make Individual Kunafa with Cheese and Pistachios

Chef Noam Zigdon shares a detailed recipe for making individual servings of kunafa, a popular Middle Eastern dessert. The recipe is designed for a 30 cm disposable measuring cup mold and uses 450 grams of chopped kataifi pastry. The pastry is mixed with melted butter to coat it before layering.

For the filling, the recipe combines 150 grams of melted butter with 500 grams of ricotta cheese and 200 grams of grated mozzarella, mixed thoroughly. The kataifi is pressed into the molds, layered with the cheese mixture leaving a 1 cm border, then topped with the remaining kataifi and pressed again.

The kunafa is cooked first on the stovetop in buttered molds for about five minutes over medium heat, then baked in a preheated oven at 250 degrees Celsius for 25 to 30 minutes until golden brown. Meanwhile, a syrup is prepared by boiling two cups of sugar, one cup of water, two tablespoons of lemon juice, and a few drops of rose water for five minutes.

Once baked, the syrup is poured over the hot kunafa and the dessert is garnished with 100 grams of chopped pistachios before serving. The recipe promises a successful and delicious individual kunafa experience.