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Kunafa Cup

Kunafa Cup

Serves 8 -10
Dessert Levant (or Middle Eastern) Eid (potentially)

For the Kunafa

  • 375g Antoniou Kataifi Pastry
  • 1/2 cup Sunflower Oil
  • 150g fresh mozzarella, drained, coarsely chopped
  • 150g firm mozzarella, grated
  • 1/3 cup pistachios, finely chopped

For the Syrup:

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 1 tablespoon lemon juice

  • Calories: 300-350 kcal
  • Protein: 8-10g
  • Fat: 15-20g
  • Carbs: 35-40g

Nutritional values are estimates and can vary significantly depending on factors such as ingredient brands, portion sizes, and cooking methods.

  • Prepare the Syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer until thickened. Cool completely.
  • Prepare the Kunafa: Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with NOOR Sunflower Oil. Separate kataifi strands and press into muffin cups, creating nests. Drizzle with NOOR Sunflower Oil. Fill each cup with fresh and grated mozzarella. Top with more kataifi and drizzle with NOOR Sunflower Oil.
  • Bake: Bake for 25-30 minutes, or until golden brown. Pour cooled syrup over hot kunafa. Let it soak. Garnish with pistachios and serve warm

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