My Kitchen Rules South Africa



03 June



Recipe courtesy of Jalal and Adrie


Cheese filling

Mozzarella cheese, grated 600g

Castor sugar 45ml

Rose water 10ml

Kunafah crust

500g Vermicelli, dried or frozen

250ml Butter, melted and slightly cooled

250ml Pistachio for garnish

Scented syrup

625ml Castor sugar

375ml Water

5ml Freshly squeezed lemon juice

15ml Rose water

15ml Orange blossom water or orange zest

Semolina pudding

375ml Milk

187ml Whipping cream

45ml Castor sugar

1 Cinnamon stick

3 Whole cloves

3 Cardamom pods (seeds removed)

15ml Semolina

5ml Corn starch

5ml Water

5ml Rose water

1 pinch Salt


Scented syrup

1. In a medium pan combine together sugar, water and lemon juice. Bring to a

boil on high heat without stirring to prevent crystallisation.

2. Once it has boiled reduce the heat to low and simmer for not longer than 10


3. Remove from stove, stir in rose and orange blossom water. Transfer to a bowl

and allow to cool to room temperature.

Semolina pudding

4. In a small pan combine milk, cream, sugar, semolina, cinnamon, cloves and

cardamom. Let this infuse.

5. Dissolve the corn starch in 5 ml of water and add to the pan. 

6. Place on a medium to high stove and cook, stirring constantly with a whisk. Bring to a boil and cook for about 3 minutes until thick and the corn starch is cooked through 

7. Remove from stove and add rose water. 

8. Let it cool

Cheese filling

In a mixing bowl, stir together cheese, sugar and rose water.


 9. Preheat the oven to 200°C 

10. Place vermicelli in luke warm water and cook for 3 minutes or until soft. (How you treat the vermicelli, will depend on which vermicelli you have – frozen or dry.). 

11. Using scissors, cut the vermicelli into thumb length pieces and pour melted butter or ghee over the vermicelli, mix thoroughly 

12. Generously grease a 30 cm round cake pan or four 15 cm pans with ghee or butter. 

13. Arrange ⅔ of the vermicelli in the pan, pressing it firmly on the bottom of the pan and up the walls 

14. Pour half of the semolina pudding over the vermicelli and even out, top up with cheese mixture and then the remaining semolina pudding. 

15. Sprinkle the remaining vermicelli on top, lightly pressing it tight 

16. Place in oven and bake for 40 – 45 minutes or until golden brown (depending how crunchy you would like it to be) 

17. Remove from oven and pour ¾ of syrup all over the kunafah, leaving the remaining syrup for serving. 

18. Leave to cool for 5 – 10 minutes then flip on a serving platter. Decorate edges of kunafah with coarsely crushed pistachios and drizzles of syrup. Serve warm.


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