Turkish to Pistachio Dried Figs Cream Cheese Kunafa: Bring an innovative twist to this Ramadan special dessert

Among the many things that Ramadan is known for, iftar special meals and special Ramadan delicacies are a major attraction for all. From kebabs, and biryanis to kheer, food is relished during the holy month of Ramadan like no other festival.

A hit among all these dishes is Middle-Eastern desserts that Indians relish thoroughly and can't get enough of, be it baklavas or maamouls.

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Middle-Eastern desserts are famed globally due to their exotic nature and rich taste. Many are known to be prepared with nuts and dried fruits that are perceived as the foods of the rich and royals by Indians.

One such Middle Eastern dessert is the Kunafa. Also spelt as Kunāfah, Knafeh, or Kunafeh, Kunafa is also a Ramadan special dish that is majorly consumed across the Middle East, Levant, and North Africa.

With the ongoing holy month of Ramadan, Mid-day.com spoke to chefs who engage us in the nuances of preparing the perfect kunafas, its various kinds, and how we can add a unique twist to this iftar (meal eaten by fasting Muslims to break the fast) delight.

"The dish is typically made from shredded phyllo dough or semolina dough, layered with a sweet cheese filling such as Akkawi or mozzarella cheese. The dough is often soaked in sugar syrup flavoured with rose or orange blossom water, giving kunafa its signature sweet and aromatic taste," shares Sous Chef Niriksha Reddy, ITC Grand Central.

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As for the dessert's taste, Chef Sufeeyan Khan, Sao By The Shore, Goa, tells us, "Kunafa has a unique taste that combines sweetness from the sugar syrup, richness from the cheese or cream filling, and a crispy texture from the baked dough."

Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Pvt. Ltd further offers a mouth-watering description of the dish: "The dessert becomes very creamy due to the melting cheese. In addition to that, the cheese gets stretched out making the cake even more luxurious. Cream kunafas are also another type of kunafa which are soft and have a pudding-like texture it has been flavored with things like rose water or orange blossom water would make it tasty still more. Generally, kunafa combines different textures and flavours perfectly and this is why many people from across the world enjoy relishing it."

Interestingly, Chef Feroz, executive chef, Courtyard by Marriott Pune Chakan states, "The exact origins of kunafa are somewhat debated, but it is widely believed to have originated in the city of Nablus, located in the West Bank region of Palestine. Nablus is renowned for its kunafa. The dish has become an integral part of Palestinian cuisine. However, kunafa variations are also popular in other Middle Eastern countries such as Lebanon, Syria, Jordan, and Egypt."

Experimenting with the classic recipe

Chef Feroz lists down some of the commonly consumed variations of kunafa

Nabulsia: This is the traditional version of kunafa originating from Nablus, Palestine.

Kunafa Khishnah: Also known as crushed or fine kunafa, this variation uses a dough that is finely shredded, giving it a more delicate texture. It may also include a cheese filling and is soaked in sugar syrup.

Kunafa Asabi: This variation of kunafa features long, thin strands of dough that are wrapped around a sweet cheese filling, resembling fingers. It's typically soaked in sugar syrup and sometimes flavoured with orange blossom water.

Kunafa with Cream: This kunafa is filled with a sweet cream filling, often made with a combination of milk, cream, and sugar, and sometimes flavoured with rose or orange blossom water. It can also be soaked in sugar syrup or served with a drizzle of honey.

Turkish Kunefe: In Turkey, kunefe (or künefe) typically features kadayıf, a type of shredded phyllo dough, layered with a sweet cheese filling such as unsalted mozzarella or kasar cheese. It's baked until golden and crispy, then soaked in sugar syrup and often served hot with a sprinkle of crushed pistachios.

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Back home, our chefs too share ways that allow us to innovate with the classic kunafa. "To experiment with Kunafa beyond the classic version, one can try incorporating different fillings such as dates, Nutella or fruit compotes, adding spices like cinnamon or cardamom to the sugar syrup, or serving it with ice cream or whipped cream for a modern twist. Additionally, varying the types of cheese or using alternative ingredients like ricotta or mascarpone can create unique flavour profiles in Kunafa," says Chef Reddy.

Further, Chef Surri also suggests variations that we can try making at home:

1. Fruit Kunafa: You can create a refreshing dessert by adding fresh or dried fruits such as mangoes, strawberries and apples in between layers of phyllo dough and cheese/cream filling.
2. Nutella Kunafa: Replace the cream filling with Nutella or any other chocolate spread for a luxurious treat. Add some chopped hazelnuts or almonds if you like the extra crunchiness.
3. Savoury Kunafa Rolls: For your kunafas' fillings, consider trying something different such as spiced ground meat, fresh spinach, or feta cheese that is tangy among others. Roll them up and enjoy them as starters or main dishes.
4. Mini-Kunafa Cups: Shape kunafa into individual servings by pressing phyllo dough into muffin tins or mini tart pans, then fill each cup with either fruit filling, cream or cheese of your choice and bake until golden brown.
5. Kunafa Parfait: Add alternate layers of creamy yoghurt and honeyed fresh fruits on top of kunafa for a nice dessert option.
6. Spiced Kunafa: Want to enhance these flavours? Add cardamom, cinnamon or nutmeg to the mixture used for filling.
7. Kunafa Ice Cream Sandwiches: Sandwich ice creams between two layers of kunafas - this will be fun.

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Kunafa recipes you can easily try at home:

Date Kunafa

Ingredients:
Shredded phyllo dough (kataifi) - 1 package
Chopped dates - 1 cup
Chopped nuts (such as almonds, pistachios, or walnuts) - 1/2 cup
Sugar - 1/2 cup
Unsalted butter, melted - 1/2 cup
Ground cinnamon - 1 tsp
Honey - 1/4 cup
Water - 1/4 cup
Powdered sugar for dusting (optional)

Method:
1. Preheat your oven to 175 degrees Celcius.
2. In a bowl, mix the chopped dates, chopped nuts, sugar, cinnamon, and cardamom until well combined.
3. Separate the shredded phyllo dough into small bundles.
4. Take one bundle of phyllo dough and brush it lightly with melted butter. Place a spoonful of the date and nut mixture on top of the phyllo dough.
5. Roll the phyllo dough around the date and nut mixture, forming a small log shape. Repeat this process with the remaining phyllo dough and filling.
6. Place the rolled kunafa logs on a baking sheet lined with parchment paper, seam side down.
7. Bake in the preheated oven for 20-25 minutes, or until the kunafa is golden brown and crispy.
8. While the kunafa is baking, prepare the syrup. In a small saucepan, combine the honey and water. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer for five more minutes. Remove from heat and set aside to cool slightly.
9. Once the kunafa is done baking, remove it from the oven and drizzle the honey syrup over the top while it's still warm.
10. Allow the kunafa to cool slightly before serving. Optionally, dust with powdered sugar before serving for an extra touch of sweetness.

Recipe by Sous Chef Niriksha Reddy, ITC Grand Central

Pistachio Dried Figs Cream Cheese Kunafa:

Ingredients:
Shredded phyllo dough - 1 package
Unsalted pistachios, finely chopped - 1 cup
Fig - 1 cup
Lemon zest - 2 lemons
Cream cheese - 1 cup
Sugar - 1 cup
Water - 1/2 cup
Rose water - 1/4 cup
Melted butter - 1/2 cup
Ricotta cheese - 1 cup
Ground cardamom - 1/2 tsp
Pistachios for garnish

Method:
1. Preheat the oven to 175 degrees Celcius. Grease a baking dish.
2. In a bowl, mix chopped pistachios, ricotta cheese, and ground cardamom.
3. Layer half of the shredded phyllo dough in the baking dish, brushing each layer with melted butter.
4. Spread the pistachio fig and cheese mixture evenly over the phyllo dough.
5. Layer the remaining phyllo dough on top, again brushing each layer with melted butter.
6. Bake for 30-40 minutes or until golden brown.
7. In a saucepan, combine sugar, water, lemon zest and rose water. Bring to a boil, then simmer for 10 minutes to make the syrup.
8. Pour the syrup over the hot kunafa once it's out of the oven.
9. Garnish with chopped pistachios.
10. Allow to cool slightly before serving.

This recipe elevates the classic kunafa by incorporating the floral essence of rose water and the nutty crunch of pistachios, creating a fragrant and indulgent dessert perfect for Ramadan or any special occasion

Recipe by Chef Sufeeyan Khan, Sao By The Shore, Goa

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Turkish Kunafa

Ingredients:
Kataifi dough - 600 gm
Unsalted butter, melted - 300 gm
Unsalted mozzarella cheese, shredded - 350 gm
Unsalted akkawi cheese (or ricotta cheese), shredded - 350 gm
Granulated sugar - 2 cups
Water - 2 cups
Lemon juice - 1 1/2 tbsp
Rose water - 2 tsp
Chopped pistachios or almonds for garnish

Method:
1. Preheat your oven to 175 degrees Celcius. Grease a baking dish or tray with butter preferably a smaller round shaped.
2. Prepare the kataifi dough by separating the strands with your fingers.
3. Pour the melted butter over the kataifi and toss gently to coat the strands evenly. Finish by mixing with the hand so that it's well moist.
4. Divide the kataifi dough into two equal parts. Press one part firmly into the bottom of the greased baking dish to form a crust.
5. In a bowl, mix the shredded mozzarella and akkawi (or ricotta) cheese. Spread this cheese mixture evenly over the kataifi crust.
6. Spread it evenly leaving the edges slightly to place the kataifi on top and set it for baking.
7. Place the remaining kataifi dough on top of the cheese layer, pressing gently to flatten.
8. Bake the kunafa in the preheated oven for 30-40 minutes or until golden brown and crispy.
9. While the kunafa is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil over medium heat, stirring occasionally until the sugar is completely dissolved. Reduce the heat to low and let the syrup simmer for 10 minutes until slightly thickened.
10. Remove from heat and stir in the rose water. Allow the syrup to cool slightly.
11. Once the kunafa is done baking, remove it from the oven and immediately pour the prepared syrup evenly over the hot kunafa.
Allow the kunafa to absorb the syrup for about 10-15 minutes.
12. Sprinkle chopped pistachios or almonds over the kunafa for garnish.
13. Serve the Turkish kunafa warm, slicing it into squares or wedges.

Recipe by Chef Ishijyot Surri, executive chef - SJI Hospitality and Foods Pvt. Ltd

Classic Kunafa

Ingredients:
Cooking Cream - 200 ml
Half and half milk - 200ml
Grated cottage cheese or ricotta cheese - 200gm
Corn flour - 10 gm
Lemon juice - 1 lemon
Melted butter - 200 gm
Sugar - 250 gm
Water - 300 ml
Vermicelli strands - 250 gm
Pistachios - 100 gm
Rose water - 5 -10 ml

Method:

For making the sugar syrup:
1. In a saucepan, combine sugar and water.
2. Heat over medium heat until the sugar dissolves completely.
3. Add rose water and lemon juice to the syrup.
4. Boil the syrup until it reaches a sticky consistency. Set aside to cool.

For preparing the milk custard:
1. In another saucepan, heat the half-and-half milk. Add corn flour to it.
2. Gradually whisk the milk in the corn flour, stirring continuously to avoid lumps.
3. Allow the mixture to come to a boil over low heat, stirring constantly until it thickens.
4. Once the desired thickness is achieved, add rose water to the milk custard.
5. Remove from heat and let it cool completely.

For assembling the kunafa:
1. Preheat the oven to 180 degrees Celsius. Line a baking dish greased with butter paper.
2. Start preparing the kunafa layers. Mix melted butter with vermicelli strands until well coated.
3. Divide the vermicelli mixture into two equal parts.
4. Place one part of the vermicelli mixture evenly on the bottom of the prepared baking dish, ensuring to cover all corners.
5. Pour the cooled milk custard over the vermicelli layer.
6. Sprinkle the grated cheese evenly over the custard layer.
7. Cover the pie with the remaining vermicelli mixture.
8. Put it to bake for about 30 to 40 minutes, or until it turns golden brown and crispy.

For garnishing:
1. Once baked, remove the knafa from the oven and let it cool for a few minutes.
2. Garnish with chopped pistachios. Serve the Kunafa hot and enjoy.

Recipe by Chef Feroz, executive chef, Courtyard by Marriott, Pune Chakan

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Kunafolis (Kunafa Cannoli)

Ingredients:
1. For the shells
Kunafah or Kataifi Pastry - 500 gm
Ghee or Clarified Butter - 300 gm

2. For the filling
Double cream - 400 ml
Goat's cheese - 250 gm
Rose water - 2 tsp
Fruit sugar - 100 gm
Pistachios (crushed) - 150 gm

3. For the syrup
Caster or granulated sugar - 2 cups
Water - 1 cup
Saffron strands - 1/2 tsp
Ground Cardamom - 1 tsp
Lemon juice

4. For toppings
Crushed pistachios
Rose petals

5. For pistachio-rosewater creme anglaise drizzle
Whole milk - 1 cup
Heavy cream - 1 cup
Granulated sugar - 1/3 cup
Large egg yolks - 4
Rose water - 1 tsp
Finely chopped pistachios - 1/2 cup

Method:

For making the syrup
1. Place all the syrup ingredients into a medium-sized saucepan making sure the water has covered all the sugar.
2. Place the mixture on a high heat.
3. Once it begins to bubble, start a timer for exactly 10 minutes, reduce the heat slightly and leave to bubble away.
4. After 10 minutes, remove from the heat and allow to cool.
5. Allow the syrup to cool down completely.

For making the kunafoli shells
1. Set the oven to 190 degrees Celsius and allow to warm up.
2. Unfold your pastry and pull out enough strands that when spread out should be about two to three fingers wide.
3. Take one end of the pastry strands and place it in the middle of a cone.
4. Begin wrapping around the pastry to the left, making sure you wrap over the start of the pastry so that it doesn't unfold.
5. Once you reach the left end, wrap back to the middle and around to the right end.
6. Be careful not to have the pastry strands bunched together as this will cause the middle to be a lot thicker.
7. When you reach the other end, wrap slightly towards the middle ensuring the pastry end finishes at the bottom, so that when placing on a baking tray the shells can sit on top of the ends to stop them from opening.
8. Repeat this till all your pastry is finished and line them up on a baking tray. If you don't have enough shells wait till one batch has cooked and then continue.
9. Heat the ghee on low heat to allow it to melt and be in a liquid state.
10. Once it has melted take a spoon and pour the ghee over all the shells, ensuring they are completely soaked in ghee.
11. Lift the shells with a pair of tongs to check the base for soaking.
12. Now place in the oven for 20-25 minutes until they become golden brown.
13. Once done, remove them from the oven, and dip them into the syrup covering them completely.

For making cream cheese filling
1. Place the goat's cheese in a large bowl and using your whisk, smooth out the cheese to a creamy consistency.
2. Add the rest of the ingredients except the pistachios.
3. Whisk the mixture on high speed till the cream is no longer in a liquid state and has thickened and formed stiff peaks.
4. Add crushed pistachios into the cream mixture and using a spatula, fold them in, allowing even distribution.

For assembling the kunafolis
1. Fill the cream mixture into a piping with a nozzle (star preferably).
2. Take kunafoli shells and pipe the cream into both ends to make sure it has filled right through to the middle.
3. Coat both ends of the shells with chopped pistachios.
4. Drizzle syrup over the top of the shells and sprinkle over some pistachio crumbs and rose petals.

For making pistachio-rosewater creme anglaise drizzle
1. In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until it begins to simmer, then remove from heat.
2. In a separate bowl, whisk together the granulated sugar and egg yolks until pale and creamy.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and place it back over medium heat. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
5. Once thickened, remove the saucepan from heat and stir in the rose water. Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
6. Stir in the finely chopped pistachios, reserving some for garnish.
7. Allow the creme anglaise to cool slightly before drizzling it over the assembled kunafoli shells.

Recipe by Chef Gautam Mehrishi, corporate executive chef, Club Mahindra