INGREDIENTS
Syrup (Şerbet)
- 1 cup sugar
- 1 cup water
- 1 teaspoon lemon juice
EQUIPMENT YOU WILL NEED
- Air fryer
- Round metal or oven-safe pan that fits inside your air fryer
- Large mixing bowl
- Small saucepan
- Spoon or spatula
- Kitchen scissors or knife
Kunafa Base
- 200 g shredded kataifi (kadayıf) dough
- 4 tablespoons unsalted butter, melted
Filling
- 150–200 g mozzarella cheese (low-moisture, grated)
or - Traditional künefe cheese
Optional Topping
- Finely ground pistachios
STEP 1: MAKE THE SYRUP
- Put the sugar and water into a saucepan.
- Heat on medium and stir until the sugar dissolves.
- When it starts boiling, stop stirring.
- Let it boil gently for 8–10 minutes.
- Add the lemon juice.
- Boil for 2 more minutes.
- Turn off the heat.
- Let the syrup cool completely.
Important rule:
Cold syrup must be poured over hot kunafa.
This gives the correct texture.
STEP 2: PREPARE THE KATAIFI DOUGH
- Take the kataifi dough out of the package.
- Cut it into shorter pieces using scissors or a knife.
- Place all the dough in a large bowl.
- Pour the melted butter over it.
- Mix well with your hands.
Make sure:
- Every strand is coated with butter
- No dry pieces remain
This step controls crispiness and color.
STEP 3: ASSEMBLE THE KUNAFA
- Lightly butter the pan.
- Take half of the buttered kataifi dough.
- Press it firmly into the bottom of the pan.
- Spread the grated cheese evenly on top.
- Leave a small empty border around the edges.
- Add the remaining kataifi dough on top.
- Press gently but firmly again.
Pressing is important so the kunafa:
- Holds its shape
- Slices cleanly
- Cooks evenly
STEP 4: AIR FRYING
- Preheat the air fryer to 180°C (350°F) for 3 minutes.
- Place the pan into the air fryer basket.
- Cook for 12–15 minutes.
- Check the top color. It should be golden.
- Carefully flip the kunafa using a plate.
- Return it to the air fryer.
- Cook the second side for 8–10 minutes.
Watch closely at the end.
Air fryers vary in strength.
STEP 5: ADD THE SYRUP
- Remove the kunafa from the air fryer while it is hot.
- Slowly pour the cooled syrup over the surface.
- The kunafa will make a soft sizzling sound.
- Let it rest for 5 minutes.
Do not add too much syrup.
The kunafa should be moist, not soggy.
STEP 6: FINISH AND SERVE
- Sprinkle pistachios on top if desired.
- Slice carefully.
- Serve warm.
Kunafa is best eaten immediately while the cheese is stretchy
