Kunafa with mozzarella and qashta

Partial

Partial (filling and layering only; Jul 11, 2026)

Palestinian · dessert · Makes: one 28 cm tray

Ingredients

250 g mozzarella, low-moisture (if fresh, drain and dry it well)
About a whole pack of Puck qashta (roughly 250–300 g), drained if watery
Optional: 100–150 g queso fresco, soaked in cold water 30–60 min (change the water once) to remove salt
Shredded kunafa dough (amount not given)
Ghee (amount not given)
Syrup (qatr): not covered

Grate or cut the cheeses small and mix them.
Layer from the bottom: ghee-coated shredded dough, then cheese, then qashta, then a little more cheese (optional), then shredded dough.
Baking, syrup and serving: not covered yet.