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.
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
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
KUNAFA
labenese dessert recipe
Provided by xxlil_bitxx
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- To make the syrup: Put 1 ½ cup of water in a deep pan
- Add ½ of a squeezed lemon, 1 ½ cup of sugar
- Put the liquid on the stove; on medium heat, Stir for 10 minutes, Let it simmer until thickened
- To Make the Dough: Preheat oven to 350 degrees
- Put the Kunafa (phyllo) Dough in a mixing bowl, Melt the butter in the microwave, then pour it on the dough. Mix the butter and the dough well until it is all absorbed
- Take a baking pan and add a few oil drops on the bottom so the dough does not stick to the bottom of the pan
- Take half the dough that you mixed the butter with and place it in pan. Using both hands, pat down the dough well until you can't see the bottom of the pan. Place mixed nuts on top of the Kunafa dough; cheese can also be added.
- Cover the nuts with the other half of the dough. Pat down very well.
- Place into oven for 25 to 30 minutes until the Kunafa becomes a golden color
- Remove the Kunafa from the oven and pour the syrup on top of it evenly. Set aside for 10 minutes to cool
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