Blend the dough in a blender until its smooth then sift using a rough sieve. Grease with the remaining ghee a 30cm round oven non-stick shallow tray. Sprinkle the mixture over and press well to flatten evenly all over the tray. Kunafeh with nuts. Turn the pan around to heat evenly. Pat cheese on top and bake for 10 minutes at degrees C. Turn the kunafa upside down in a platter, which should preferably be 5 cm wider than the baking pan. Dissolve the sugar in water, orange blossom water, rose water, and lemon juice, stirring until it boils.
Pour some syrup over kunafa prior to serving. How to make kunafa Nabulsi, cheese and cream, how to make kunafa from Manal Al-Alam, how to make fine and coarse kunafeh, kunafa with semolina, mango and cream shanti, and how to make kunafa for diabetics and dieting, now try it and do not hesitate to enjoy making the recipes at home. Step 1. Mix all the dry ingredients together add water until you have a sticky dough , then let it rest for 2 hours, spread the dough in an oven tray as thin as possible then bake it at until dry not golden ,, let it cool down then grind it in a food processor to a fine crumbs..
A Middle Eastern dessert, Kunafa made with crunchy shredded phyllo pastry filled with a creamy gooey mixture of mozzarella cheese and semolina and finally sweetened with an authentic scented sugar syrup. There are numerous ways to prepare this sweet dish. TodayRead more. Over a large bowl, shred the Kunafa dough and Pour the melted ghee evenly over the kunafa, making sure it gets well coated. Transfer two-thirds the amount of kunafa in the prepared pan and firmly press it on the bottom and up the sides.
Pour in half of the cooled, semolina pudding and spread with a spatula into a thin layer. Stir until sugar dissolves and mixture boils. Reduce heat to low and simmer for 4 minutes. Set syrup aside. Step 2. Grease a 9-cup capacity baking dish. Make sure the racks in the oven are clear of any baking pans or trays. Place the oven rack along the center rung in the oven, so your kunafa does not cook to close to the top or bottom of the oven.
The name of the dish can be written in a number of ways depending on the country. Examples include knafeh, konafa, kunefe,kenafe,knefeh, and kunafa. Turkish Kunafa is made in a metal mold that is covered with whipped cream. The Lebanese Kunafa is often served on breakfast tables. They use semolina flour and mozzarella for dough. Lebanese Kunafa serves with orange syrup. The Jordan chefs use mozzarella for filling. Cook the semolina by mixing it well in the boiling water, without forming any lumps.
Cook on low flame until the water evaporates. Allow the cooked semolina to cool down. Now add the mashed potatoes into the semolina. Mix well without any lumps. Into it add the green chillies, turmeric powder, ginger-garlic paste, salt and curry leaves.
I published this recipe some time ago here on my blog, and then when I wrote my cookbook I redeveloped the recipe and tweaked it a bit.
Both recipes are excellent, though! So glad you enjoyed it! I was looking for a Middle Eastern dessert and our mutual friend Suzy The Mediterranean Dish sent me over to your blog. Love it. Just came back from my first trip to Beirut and have been craving Knafeh ever since!
Going to try to make it for my girlfriends this weekend. Thanks for the recipe. Hi Maureen. I want to make this for a dinner party. Have you ever made and froze this dessert ahead of time? I live in Maine and bought the akwari cheese in Boston this week so I need to use it soon I think. Dinner party is in 2 weeks. Any advice about the shelf life of the cheese and possibly freezing the dessert would be appreciated. Love your recipes. Half-Syrian Clare Hadea. Hello Half-Syrian Clare!
The akawi cheese will last at least two weeks, and much longer, in the refrigerator. You will be fine to make this for your dinner party.
Interesting question about freezing knafeh. Sounds like a great finish to your party! Thanks Maureen. BTW just bought your new cookbook. Really looking forward to using it! Was just given a collection of Mamoul molds and want to put them to use. I lived in Beirut for 3 years and later Jordan for 10 years and just loved Knafeh Looking forward to trying to make this. Thank you so much for sharing!!!
I live in the SE Michigan area, and am fortunate to have middle eastern markets, bakeries, etc. I love the food, the culture, and most importantly—the people! Every time I visit Greenland Market, I end up chatting with fellow women about recipes.
Yesterday, I made my first stop at Lebon Sweets! I tried Knafeh, and was served it on a warm sesame-seed bowl-type piece of bread. It was unbelievable! It was quite filling, so next time I would have to split it with my husband or neighbors, as I could not eat the whole thing. Taste-wise, how would you say it compares to local Michigan-based middle eastern places? I would love to hear any stories about your favorite Michigan Lebanese stores! I never heard of this until this week, my son sent me a recipe and said..
What do you think about the ricotta instead of Mozzarella? Looked more like a solid cheese. Thank you. Hi—thanks so much for this question. I think the mozzarella is the better way to go with the knafeh, as it creates a gooey chewiness that would be missing with ricotta. It is very salty and would benefit from a little soak to remove some of the salt. But a totally salt-free cheese, which is traditional for this dish, is not as good in my opinion as having some salt to the cheese. Mozzarella works delightfully!
Thank you so much for the great blog and the recipes. I have made few things from your recipes and all are working wonderful! I would like to add some pics from the Knafe I made today for the Palm day! Hello,I was wondering how can I make the syrup with less calorie for people following a diet on low sugar and low fat.
Lovely post about something near and dear! Knafe has always been a Tawil family favorite for breakfast. After my father found out he had celiac sprue, he devised an ingenious way to make knafe gluten free with cream of rice and then cheese and atar syrup as usual. So many ways to make knafe and all of its cousins, like osmalleya but always delicious any way you cut it!
As always, your posts warm the heart. Tania, thank you for that. Is there anything that i can substitute it with? I am making this now and got to the breadcrumbs and pastry part. I measured everything to a tea but it looks really wet.. Any suggestions to why this is and how to fix this next time? Was it wet even after baking? Hi Maureen I think I figured out what happened.
My butter was still hot from melting it and once it got cooler the mixture turned out great. The knafeh was amazing and everyone enjoyed it. I will be making this time and time again. That way I control the salt. I think I will try it in this recipe and report back. Is the farina the stuff we make basboussa with? So i am confused, the the kounafa is on the bottom and the cheese on top when u babe and nothing on top?
Just 2 layers? I use ricotta in my regular kounafa and it is like eshta heavealy. I will try ur recipe. Farmers cheese sounds delish too. You turn the knafeh out afterwards and then the knafeh layer is on top.
Give it a whirl! The farina is cream of wheat. You can also order it online on Amazon and elsewhere! Your email address will not be published. Here is another version of mafroukeh, may be you like to try: Pistachio Mafruka with Cream Best Regards.
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