KANAFEH OR KUNAFA OR KANAFI
My Dad is Palestinian and this was his FAVORITE dessert. I had it as often as he could find it or convince my Mom to make it while I was growing up. I am surprised how difficult it can be to find this in middle eastern eateries. So I thought I'd finally post the secret recipe. It is simple and delicious. The cheese doesn't have to be goat, just on the sweet/not salty side, fresh mozzarella works, just soak it to remove some salt if needed.
Provided by sarsalam
Categories Dessert
Time 1h30m
Yield 1 dessert, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Make Syrup first:.
- Bring water and sugar to a boil, reduce heat.
- Add lemon juice and rose water (optional).
- Simmer until all sugar is dissolved, about 5-10min.
- Set aside to cool.
- Kanafi:.
- Preheat oven to 350°F.
- Drain ricotta of excess liquid and mix with other cheese.
- Remove shredded phyllo dough from box and loosen shreds in a large bowl.
- Toss the shreds with melted butter to coat evenly.
- Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
- Spoon cheese mixture on top in an even layer.
- Place the remaining dough on top and press lightly with hands.
- Cover with foil and bake 30 min at 350°F.
- Remove foil and bake an additional 30 min or until crisp and golden .
- Serve warm or room temp with lemon syrup.
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
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