• Calories: 400-500 kcal (This is an estimate and can vary significantly based on the exact amount of oil and syrup used.)
• Protein: 15-20g
• Fat: 25-35g
• Carbohydrates: 40-50g

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

• Prepare the Syrup: In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Add lemon juice and rose water (if using). Reduce heat to low and simmer for 10-15 minutes, or until slightly thickened. Let cool to room temperature.
• Prepare the Kunafeh Rolls: Preheat oven to 180°C (350°F). In a large bowl, gently toss the shredded kunafeh dough with 1/2 cup NOOR Sunflower oil, ensuring all strands are evenly coated.
• Grate the Nabulsi and mozzarella cheeses. In a separate bowl, combine the grated cheeses.
• On a clean surface, lay out a portion of the oiled kunafeh dough. Spread a portion of the cheese mixture evenly over the dough, leaving a small border around the edges.
• Tightly roll the kunafeh dough into a cylinder. Repeat with the remaining kunafeh and cheese.
• Lightly brush a baking tray with NOOR Sunflower oil. Arrange the kunafeh rolls in the tray.
• Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
• As soon as the kunafeh rolls come out of the oven, immediately and generously pour the cooled syrup over them, ensuring they are well soaked.
• Garnish with ground pistachios.
• Serve warm.