Kunafa with Cheese (Thin Dough Style)

Kunafa with cheese, particularly the thin-dough style known as *Kunafa Na'ameh*, is a celebrated Middle Eastern dessert with deep roots in the Levant, especially in the Syrian coastal city of Latakia. Its exact origin is debated, but it is widely believed to have been refined in the city of Nablus, Palestine, before spreading across the region. The dish consists of a base of finely shredded phyllo dough (kataifi) or, in this thin-dough variant, a smooth, semolina-based pastry that is layered with a mild, salty white cheese—typically Akkawi or Nabulsi—then baked until golden and soaked in a fragrant sugar syrup (ater) infused with rose water or orange blossom water.

A great version is distinguished by its textural contrast: a crisp, crackling exterior that gives way to a warm, stretchy, and slightly salty cheese interior. The syrup must be balanced—neither cloying nor thin—and applied just before serving to preserve the crust’s crunch. In Latakia, the historic Kunafa Shop (Est. 1899), visited by food vlogger Mark Wiens, is renowned for its mastery of this style, serving a version that is notably less sweet than its counterparts, allowing the cheese’s tang to shine. Regional variations abound: in Palestine, the cheese is often doubled, while in Egypt, a coarser, noodle-like kataifi is used. Some Turkish versions incorporate clotted cream (kaymak) alongside the cheese. The thin-dough style remains a hallmark of Syrian confectionery, prized for its delicate, almost brittle crust.