Tatli Sarayi



The Science Behind Kunafa!


Kunafa, a beloved Middle Eastern dessert, is a culinary masterpiece that tantalizes the taste buds with its crispy layers, sweet syrup, and luscious cheese filling. While the flavors and textures of Kunafa are a delight to experience, there is also an intriguing scientific aspect to this dessert. Understanding the science behind Kunafa unveils the secrets behind its unique characteristics and helps us appreciate the artistry involved in its creation.

The Science of Texture:  At the heart of Kunafa’s appeal lies its contrasting textures. The outer layer, made from shredded phyllo pastry known as kataifi, undergoes a transformation in the oven.

 The moisture in the pastry evaporates, causing the strands to dry and crisp up, resulting in a delightful crunch. This process, driven by the principles of heat transfer and moisture evaporation, creates the unique texture that contrasts with the smooth and creamy cheese filling.

The Science of Cheese Melting:  One of the key components of Kunafa is the stretchy, melty cheese filling, typically made from akkawi or mozzarella. When subjected to heat, the cheese undergoes a process called “protein denaturation.” The heat causes the proteins in the cheese to unwind and reorganize, resulting in a stretchy and gooey texture. This fascinating chemical reaction contributes to the luxurious and indulgent experience of biting into a slice of Kunafa.

The Science of Syrup Absorption:  Kunafa’s irresistible sweetness is attributed to the syrup that is poured over the dessert.


 The science behind syrup absorption lies in osmosis, a natural process where water moves from an area of low solute concentration to an area of high solute concentration. The sugar in the syrup creates a high solute concentration, drawing the water from the surrounding pastry layers. As the syrup is absorbed, it permeates the Kunafa, infusing it with a delightful sweetness and enhancing its overall flavor profile.

The Science of Browning:  Achieving the perfect golden-brown color on the surface of Kunafa requires an understanding of the Maillard reaction. This chemical reaction occurs when heat is applied to proteins and sugars, resulting in a complex series of reactions that create new flavors, aromas, and a desirable brown color. The combination of the sugars in the pastry and the proteins in the cheese contributes to the development of a rich and appetizing golden hue on the Kunafa’s surface.


The science behind Kunafa reveals the careful balance of ingredients, temperature control, and chemical reactions that contribute to its remarkable taste and texture. From the transformation of kataifi pastry to the melting of cheese and the absorption of sweet syrup, each step involves scientific principles that culminate in a delectable dessert experience.


Kunafa is not just a dessert but also a masterpiece of culinary science. Understanding the science behind Kunafa helps us appreciate the skills and knowledge that go into creating this beloved sweet treat. Visit Tatli Sarayi to taste the best Kunafa in Abu Dhabi and take a moment to savor the flavors while marveling at the science behind this delightful dessert.