Fine Semolina Kunefe with Cheese and Syrup: a complete home recipe

COOK IT AT HOME

Fine Semolina Kunefe with Cheese and Syrup

This smooth-crust home adaptation starts with a thin semolina dough that is baked, dried and ground into fine crumbs. The crumbs become a compact golden base beneath melted cheese, giving a different texture from shredded kataifi kunefe. Syrup and bread are served separately so each portion can be assembled to taste.

Makes

6 servings

Prep

35 minutes

Cook

65 minutes

Additional time

Cool crumb sheet 20 minutes; rest baked kunefe 5 minutes.

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 180 g fine semolina
• 60 g all-purpose flour
• 130 ml milk
• 20 g ghee for crumb dough
• 80 g ghee for crust, plus 5 g for pan
• 400 g low-moisture mozzarella, shredded
• 180 g granulated sugar
• 120 ml water
• 1 teaspoon lemon juice
• 1 teaspoon orange-blossom water
• 25 g unsalted pistachios, finely chopped
• 6 small kaak breads or plain rolls, optional for sandwich serving

Step-by-step method

1. Heat the oven to 300°F/150°C. Mix semolina, flour, milk and 20 g melted ghee into a firm dough. Roll or press between parchment into a thin sheet about 5 mm thick on a tray. Remove the top parchment and bake for 25 minutes until dry and firm but not deeply colored.
2. Cool for 20 minutes, break into pieces and process into fine crumbs. If any pieces still feel damp inside, return them to the oven for 5–10 minutes, cool and process again. Fine, dry crumbs are important for an even crust.
3. Meanwhile simmer sugar, water and lemon juice for 5 minutes after the sugar dissolves. Remove from heat and add orange-blossom water. Keep this syrup separate for serving.
4. Increase the oven to 350°F/175°C. Grease a 24 cm round metal pan with 5 g ghee. Mix all crumbs with 80 g melted ghee, then press firmly and evenly over the base and slightly up the edge. Spread mozzarella over the crumbs, leaving a 1 cm border so cheese does not stick to the pan rim.
5. Bake for 30–35 minutes until cheese is fully melted and the visible crust edges are golden. Rest for 5 minutes. Place a larger heatproof platter over the pan and invert carefully using oven mitts; the cheese layer is now underneath the smooth crust.
6. Sprinkle pistachios over the top and cut into six portions. Serve warm with syrup on the side, starting with about 1 tablespoon per serving. For a bread serving, split each optional kaak or roll, add one portion and let each guest add syrup rather than soaking the bread in advance.

Helpful tips & substitutions

• Low-moisture mozzarella avoids the prolonged desalting required by some brined cheeses. It gives a mild home adaptation rather than an assertion that the restaurant uses this cheese.
• Do not substitute cooked breakfast porridge for the dried crumb dough. If the pan is nonstick, use tools that will not scratch it when loosening the edge.

Storage & make-ahead

Refrigerate cheese-filled leftovers within 2 hours at 40°F/4°C or below and use within 3 days. Reheat covered until the center reaches 165°F/74°C. Store bread and syrup separately to limit sogginess.

How to serve it

Serve with plain tea or coffee. The bread option makes a more substantial portion; omit it for a plated dessert.