Kunafa, this Middle Eastern treat is made from shredded phyllo dough (kataifi), filled with soft cheese like akawi or mozzarella, baked until golden, and soaked in an orange blossom or rosewater sugar syrup. The result? A warm, gooey, crispy, sweet-salty dessert that’s impossible to resist. Kunafa comes in many regional variations—some with cream fillings, others with nuts or vermicelli/ semia bases—but they all share the same luxurious appeal.
Ingredients
For the syrup
2 cup granulated sugar.
1 ¼ cup water.
¼ cup honey.
1 tsp lime juice.
For flavoring the syrup:
1 tbsp rose water. OR 1 tsp of vanilla extract.
For the cream filling :
2 cups whole fat milk.
3-4 tbsp corn starch.
8 oz sweet cheese optional.
For the knafeh:
1 lb pound knafeh
1 cup ghee
How Kunafeh is made
maida 200 gm
cornflour 150 gm
salt 1/4 tsp
mix all well, add
oil 1 tbsp
water 250 ml
beat well for a few minutes, set aside for 10-15 minutes
add another 50-100 ml water, as the batter should be thin pouring consistency
beat well with your hand for 5-10 minutes or use electric beater , beat well
strain the batter in case you feel there may be a lump
put the batter in a piping bag, cut a very small hole, as when you pipe it on a hot tawa- which is lightly greased and wiped, it should be like a thin line, do zig-zag on in circular pattern all around.
as it cooks, it will come out into thin strands, remove
repeat with the rest of the batter, the dried kunafeh can be stored.
Instructions
Make the Syrup:
In a saucepan over medium-high heat add sugar, water, honey and your flavors, stir to combine.
Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.
Turn heat off and let it cool completely and come to room temperature.
Make the filling
In a saucepan whisk together cold milk and cornstarch until dissolved.
Place on your stove-top on medium, keep stirring the mixture until it bubbles and thickens.
Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap.
Make the kunafa:
In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.
Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.
Place shredded knafeh in a bowl and proceed with the other half.
Pour ¾ of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.
Preheat your oven to 350 F OR 175 C
Brush a 10” round pan with some of the melted ghee.
Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.
Pour the pudding mixture topping it with the grated cheese if using.
Spread the filling evenly leaving about half an inch from the sides.
Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.
Pour the remaining ghee evenly on top.
Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.
Pour cooled syrup over while hot and let it rest for 10 minutes.
If you want invert on a serving platter and garnish with crushed pistachios.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://cancersupportindia.blogspot.com for info on cancer and health related topics
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs
No comments:
Post a Comment