Kunafa recipe | Creamy cheesy kunafa


Hello, there today I am sharing an easy recipe for Kunafa. Kanafeh is a traditional Arab dessert made with thin noodle-like pastry, or alternatively, fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts, depending on the region. It is popular in the Arab world, particularly the Levant and Egypt, and especially in Palestine. In addition, variants are found in Turkey, Greece, and the Balkans, as well as in the Caucasus.

Let us get started,
Watch video here


Ingredients required in this recipe are :
  • Melted butter-1/4 Cup.
  • Kunafa dough/kataifi dough-250 gms.

For preparing sugar syrup:
  • Sugar-1 Cup.
  • Water - 1 Cup.
  • Cardamom-2 Pods.
  • Lemon juice-1/2 lemon's juice.
  • Rose water- 1 Tablespoon.

For the filling:
  • Thick cream-250 ml (1 cup)
  • Mozzarella cheese- 1/4 Cup.

For garnishing:
  • Pistachios-chopped.
  • Almonds-Chopped.


Method of preparation :
  1. In a saucepan add sugar, water, and cardamom. Mix this well and let it boil over a medium heat. Let simmer for a syrupy consistency. No need to thicken to a one string consistency. Add lemon juice and turn off the heat. Add rose water and keep this aside.
  2. Defrost the kunafa dough for at least 1 to 2 hours. Cut the dough to loosen or use a food processor.
  3. Add melted butter and apply all over the dough.
  4. Brush the pan with some butter and spread half of the kunafa dough evenly. Press it gently and evenly.
  5. Spread thick cream above it. Spread some mozzarella too.
  6. Cover the filling with remaining dough and press it lightly.
  7. Bake the kunafa in a 180 degree preheated oven for 25-30 minutes or until it turns golden brown.
  8. Pour the sugar syrup immediately over the hot kunafa evenly. Remove the kunafa from the pan to a plate by flipping.
  9. Garnish with chopped pistachios and almonds. 
  10. Serve the kunafa along with some sugar syrup... Yummy kunafa is ready..
 and enjoy.... 
Thanks a lot...
Jesni Siraj

Comments

Printfriendly