Knafeh Turkish Kunefe Food

KUNAFA RECIPE

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

KUNEFE

Steps:

• For the syrup: Put the sugar and 1 cup water in a small saucepan over medium heat. Bring it to a boil, lower the heat to medium low and simmer until it thickens a bit, 10 to 15 minutes. Turn off the heat and let the syrup cool to room temperature.
• For the kunefe: Cut the kadayif into small pieces and put it in a large bowl. Melt 2 tablespoons of the butter, add it to the bowl and mix with a spoon to make sure all of the kadayif pieces are coated in butter.
• Coat the bottoms of two 5-inch kunefe pans completely with 1 tablespoon of the butter. Spoon out a quarter of the kadayif mixture into one of the pans, spread and press down using a spoon. Crumble 1 ounce of the sweet cheese onto the kadayif, leaving about a 1/2-inch border on all sides. Top with another quarter of the kadayif mixture and press with your hands.
• Place the pan over medium-low heat and cook until golden on the bottom (there will be an aroma of toasted nuts), 4 to 6 minutes. Place the other prepared pan over the kunefe and flip (be careful, the pan is hot). Place it back on the heat and cook uncovered until the underside is golden, 4 to 6 minutes. Remove from the heat, drizzle 1/4 cup of the syrup all over the kunefe and top with 1 tablespoon of the ground pistachios. Re-butter the pans and repeat with the remaining kadayif, cheese, syrup and pistachios. Serve immediately with extra syrup for drizzling.