This is possibly one of the most ubiquitous pastries across the Middle East, and one of the most intimidating to Western cooks because of the stringy, vermicelli-like kataifi pastry that is used to make it. In fact, kunafa is such a simple dessert to make that it can be on the table within an hour of turning the oven on to heat. Traditionally, kunafa is made with akawi cheese, a salty, halloumi-like cheese common in the Middle East, but as it requires 48 hours of soaking time to draw out the salt I have suggested the more readily available mozzarella, which gives a similar result.