Jeries's recipes

Kunafa with mozzarella and qashta

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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

Step 1 of 3

Step 1: Kunafa with mozzarella and qashta

Grate or cut the cheeses small and mix them.

Step 2 of 3

Step 2: Kunafa with mozzarella and qashta

Layer from the bottom: ghee-coated shredded dough, then cheese, then qashta, then a little more cheese (optional), then shredded dough.

Step 3 of 3

Baking, syrup and serving: not covered yet.

The recipe ends here

This recipe is partial, so it stops here.

Status: partial (filling and layering only; Jul 11, 2026)

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