Kunafa: A Guide to the Gulf's Indulgent Cheese Pastry

Few desserts capture the spirit of celebration quite like kunafa. With its golden, crisp strands of kadaif pastry, a molten heart of sweet cheese or clotted cream, and a generous drizzle of rose-scented syrup, it is the centrepiece of many a Gulf table. Whether enjoyed after a family meal or shared with friends over Arabic coffee, kunafa is a treat that feels both indulgent and deeply traditional.

What is kunafa?

Kunafa (also spelled knafeh, kunafeh, or künefe in different regions) is a sweet pastry made from fine semolina dough or shredded phyllo, known as kadaif, which is baked until crisp and golden. It is layered with a soft cheese or thick cream, then soaked in a light sugar syrup flavoured with rose water or orange blossom water. The result is a contrast of textures: crunchy on the outside, soft and gooey on the inside.

The dish has roots across the Levant and wider Middle East, and in the Gulf states it has been wholeheartedly adopted and adapted. It is a staple of sweet shops and home kitchens alike, especially during Ramadan and Eid, but it is enjoyed year-round.

Varieties across the Gulf

While the basic elements remain the same, kunafa takes on different forms depending on where you are. The two most common varieties are:

• Kunafa na'ameh – made with fine semolina dough, giving a smooth, cake-like texture when baked. It is often filled with a soft white cheese such as akkawi or mozzarella.
• Kunafa khishneh – made with shredded kadaif pastry, which becomes extra crunchy and is usually paired with a cream filling (ashta) or cheese.

In the Gulf, you may also find kunafa topped with crushed pistachios, almonds, or a sprinkle of cinnamon. Some versions use a mix of cheeses for a stretchy, savoury-sweet bite, while others are served with a side of extra syrup for those with a sweet tooth.

How kunafa is made

At its heart, kunafa is a simple but precise dessert. The pastry base is pressed into a round tray, topped with cheese or cream, and covered with another layer of pastry. It is baked in a hot oven until the exterior is crisp and the filling is melted. As soon as it comes out, it is drenched in cool sugar syrup, which seeps into the crevices and balances the richness. A final flourish of ground pistachios adds colour and a nutty contrast.

Home cooks often prepare kunafa in large batches, as it is surprisingly forgiving once you master the syrup-to-pastry ratio. The key is to add the syrup when both elements are at different temperatures – hot pastry, cool syrup – to achieve that signature crackle.

How to enjoy it

Kunafa is best eaten warm, when the cheese is still pulling into long, silky strands. It is traditionally served with Arabic coffee or tea, whose slight bitterness offsets the sweetness. In many Gulf homes, it is presented on a large shared platter, with everyone helping themselves from the edges inward.

While kunafa is often associated with dessert after a heavy meal, it is also a popular choice for afternoon gatherings or even as a breakfast treat on special mornings. Some prefer an extra drizzle of syrup, while others enjoy it plain, allowing the natural saltiness of the cheese to shine through.

Where to find it

Every Gulf city has its beloved kunafa specialists, from small family-run sweet shops to high-end patisseries. Many bakeries bake fresh trays throughout the day, and it is not uncommon to see lengthy queues in the evenings, especially during Ramadan. For those who prefer to try their hand at home, ready-made kadaif pastry and akkawi cheese are widely available in supermarkets across the region.

No matter where you try it, a plate of warm kunafa is more than a dessert – it is a reminder that the Gulf's sweet traditions are as rich and layered as the pastry itself.