KUNAFA RECIPE
Kunafa is the ultimate Middle Eastern dessert. A luscious, crunchy, and buttery shredded fillo (phyllo) enclosing the most creamy silky milk pudding and drizzled with fragrant simple syrup.
Provided by Amira
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- 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. Note4
- In a saucepan whisk together cold milk and cornstarch until dissolved.
- Place on your stovetop 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. Note4
- 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 3/4 of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.
- Preheat your oven to 350F.
- Brush a 10" round pan with some of the melted ghee. Note5
- 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.Note6
Nutrition Facts : Calories 348.4 kcal, SaturatedFat 10.2 g, Cholesterol 35.3 mg, Sodium 144.2 mg, Carbohydrate 45.1 g, Fiber 0.6 g, Sugar 32.9 g, Protein 2.7 g, ServingSize 1 serving
KONAFAH WITH BANANA
I just had to post this, as no one here had a good recipe for it. This is my most treasured recipe, as everyone that tasted it said it was the best ever. it is a must have in Ramadan.
Provided by EasyRecipe-Chef
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick.
- Mix the konafah with the butter, rub together.
- Grease an oven dish place half mixture of konafah evenly.
- Put the bananas next to each other, cover with the sugar.
- Add the rest of konafah.
- Bake in a pre-heated oven for about 20-30 minutes, or until slightly golden in color.
- Remove from the oven and immediately pour the syrup over the hot Konafa.
- For a change, I sometimes mix coarsely ground pistachio nuts with grated coconut & raisins instead of the bananas.
Nutrition Facts : Calories 1271.8, Fat 53.3, SaturatedFat 31, Cholesterol 122, Sodium 958.1, Carbohydrate 195.4, Fiber 5.4, Sugar 121.9, Protein 9.9
KONAFAH
Make and share this Konafah recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 1h25m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- --------Preparationof Syrup-------------.
- Add sugar to water, stir on mild-heat stove until dissolve.
- Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick.
- Allow it to cool to room temperature.
- Add vanilla.
- ------Preparationof the nuts----------.
- Convert the nuts to small particle in the size of sesame seeds.
- Mix with coconuts and cinnamon.
- --------Preparationof Konafoh ----------.
- Use 9 x I I inch tray; coat all sides of the tray with butter Mix konafah with molten butter.
- To do so, try to divide it to small pieces to be mixed with butter.
- After mixing, divide konafah into two equal quantities.
- Spread the first half of konafah in the tray and try to press it and make its surface even.
- Spread the nuts mixture over it.
- Then, add and spread the second half.
- Press it with f-ingers, makes its surface even.
- Add the remainder amount of butter on the surface evenly.
- Bake in preheated oven (325 f) for about 20 minutes until the lower surface of kanafah turned into golden color.
- Turn the oven to broil until the upper surface turned into golden color.
- Sooner, remove it from the oven.
- Add the cold syrup to it evenly.
- Cover it with aluminum foil.
- Allow it cool.
- · Divide it into a 12 equal pieces.
KUNAFA THE TRADITIONALLY DESERT
Kunafa is like the Middle East's version of a cheese danish. Its base is mild, stretchy white cheese--very like fresh mozzarella or paneer--with a topping of rich semolina pastry, all of it soaked in sweet rosewater syrup. The sweet is baked in giant rounds, and cut into pieces for serving. Although kunafa is popular in many parts of the Middle East, it is apparently native the ancient Palestinian city of Nablus, on the West Bank. Nablus Sweets in Bay Ridge takes great pride in the confection, which it spells k'nafee. This morning, around noon, the sweet was still in the oven. When it finally emerged, it was an orange-tinted wonder, leaking melted cheese and syrup, probably more than two feet in diameter. The counterwoman cut a drippy slice and weighed it: $6 for a portion that would feed three enthusiastic eaters. And the kunafa is delicious, the mild, slightly tangy cheese anchoring the sugary, nutty semolina on top. In 2009, a pastry chef in Nablus (palestine) made the world's largest kunafa. It was 243 feet long and weighed 3,891 pounds. It was shared among the residents of the city.
Provided by Walid Nazzal
Categories Palestinian
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a heavy bottomed saucepan over medium-high heat, add water, the 1 1/2 cups sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or vanilla.
- 2. Preheat oven to 350 degrees F/180 degrees Celsius Butter a 12-inch round, 2-inch high cake pan.
- 3. In a large bowl gently loosen kataifi. Mix very well with the 1/2 pound of melted butter. Place blanched almonds in a decorative pattern in the cake pan. Cover with half of the kataifi. Press down lightly.
- 4. If using the ricotta cheese, spread in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently.
- 5. If using the raisins and walnuts sprinkle an even layer over kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig half of the kataifi. Press down gently.
- 6. Bake until lightly golden, about 30 to 45 minutes. (Note: the reverse side will be more golden when you turn it out.)
- 7. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.
- 8. If using the ricotta cheese, kunafa should be served warm or hot. It may be difficult to invert with the ricotta filling so cut and serve from pan.
KUNAFA
Kunafa is one of the most ubiquitous pastries across the Middle East, and is such a simple dessert. It easy to make with vermicelli-like kataifi pastry.
Provided by Salma Hage
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F or 200ºC.
- Place the pastry in a bowl and pour over the melted butter. Use your hands to separate the strands and distribute the butter evenly among them.
- Pack half the buttery pastry into the base of an 8-inch (20-cm) round ovenproof pan, making sure some of the pastry rises up the sides. Press gently down all over with the base of a glass to ensure the pastry is packed down tightly.
- In a separate mixing bowl, combine the mozzarella and ricotta. Spread the cheese mixture over the pastry in the pan and cover with the remaining pastry. Pack down again with the base of a glass.
- Place the pan in the oven and bake for 25 minutes until crisp and golden.
- While the pastry is baking, make the syrup. Put the sugar into a saucepan with the lemon zest and juice and ½ cup (4 fl oz. or 120 ml) of water. Bring to the boil, then simmer for 8-10 minutes until the mixture reaches a syrupy consistency.
- Pour the syrup over the pastry as soon as it comes out of the oven, then allow to rest in the pan for 5 minutes before turning out on to a plate.
- Top with the chopped pistachios and rose petals, and cut into 4 slices to serve.
KONAFA
Konafah is a middle-eastern dessert dish made of Phyllo dough and Riccota cheese.You have to buy a special dough "Shredded Phillo Dough" (Kataifi) from a Middle Eastern store.This Konafah recipe uses nuts as filling, but there are several other recipes that use other ingredients like ricotta cheese.
Provided by udita
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make Syrup with:.
- 1 cup sugar.
- 1/4 cup water.
- 2 tsp lemon juice.
- 1 tsp orange blossom water.
- Cream Filling.
- 2 tablespoons ground rice.
- 1 tablespoons sugar.
- 1 1/2 cups milk.
- 2 Tbsp cup heavy cream.
- Walnut or Pistachios Filling.
- 1 cup walnuts and pistachios; chopped.
- 1 tbsp sugar
- Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour.
- Cream filling:.
- Mix ground rice and sugar to a smooth paste with 1/2 the milk.
- Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick.
- Let cool, add cream and mix well.
- Walnut or pistachio filling:.
- Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly.
- Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
- Cover with the remaining pastry and flattening out with the palm of your hand.
- Bake at uncovered 350 degrees for about 20 minutes.
- Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
- Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.
- It is delicious when still warm.
Nutrition Facts : Calories 889.5, Fat 55.6, SaturatedFat 26.4, Cholesterol 105, Sodium 439.5, Carbohydrate 89.8, Fiber 3, Sugar 38.2, Protein 11.6
KANAFA
A favorite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup. It's simple yet impressive. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.
Provided by Noura
Categories Desserts Specialty Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
- Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
- Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
- Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
- Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
- While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
- Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.
Nutrition Facts : Calories 663.5 calories, Carbohydrate 59.2 g, Cholesterol 115.8 mg, Fat 42.1 g, Protein 12.9 g, SaturatedFat 25.6 g, Sodium 277.7 mg, Sugar 33.7 g
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CLASSIC CREAM-FILLED KONAFA | CLEOBUTTERA
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Estimated Reading Time 7 mins
- In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stove top over medium high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
- Bring to a boil, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to hot pancake syrup. If it simmers for longer it could thicken too much and become candy-like and not pourable. Stir in the orange blossom and rose water, if using.
- In a small saucepan, off the heat, whisk together the milk, cream, sugar and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
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