Lebanese Kunafa Recipe

We have prepared a very delicious recipe with few ingredients that you can make Lebanese kunefe, a close relative of Hatay künefe, at home. It may surprise your palate compared to the künefe we are used to, with its less layer of kadayıf and its abundance of cheese.

Künefe, one of the classic dessert recipes, is eaten with plenty of sherbet, and there is also a way to eat it with bread that will surprise you all. With a little attention and the techniques explained in the recipe, you too can enjoy this kunefe. Bon appetit.

How to Make Lebanese Kunafa Recipe?

• For the sherbet, mix water and sugar, boil. Squeeze lemon juice into the boiling sherbet, boil for ten minutes on low heat and turn off the heat.
• Grind the kadayıf in small pieces through the food processor. Make them as small as you can, add four tablespoons of melted butter on top and little by little, less than a tea glass of sherbet, and continue to process them.
• When you take the kadayifs in your hand and squeeze them, they are ready if they stick slightly and have a paste-like consistency.
• Spread the butter and molasses mixture on the bottom of a large pan, spread the kadayıf on top and press firmly. After making sure to straighten the edges and press them well, add the grated cheese and cook on medium, low heat until the cheese melts.
• Turn the kunefe upside down on a serving plate, drizzle lightly with syrup while it is hot. Slice it while it is hot, and serve it by sprinkling sherbet and peanuts during service. If you wish, you can put kunefe between pita bread and add sherbet and eat it. Bon appetit!