Konafa Food

MOZZARELLA CHEESE KUNAFA

Steps:

• In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on a stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
• Bring to a rolling boil, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like.
• Remove from heat, then stir in the rose and orange blossom waters. Transfer to a medium bowl, liquid measuring cup or gravy boat and allow to cool to room temperature before using.
• In a small saucepan, off heat, combine together the milk, heavy cream, sugar, semolina and cornstarch.
• Place over medium-high heat and cook, stirring constantly with a whisk. Bring to a boil, and continue cooking until the mixture thickens into a loose pudding-like consistency; about 3 more minutes. Remove from heat and stir in the orange blossom and rose waters. Allow to cool slightly while you prepare the kunafa.
• In a medium bowl, stir together the mozzarella cheese, sugar (if using), orange blossom and rose waters.
• Adjust oven rack to lower middle position and preheat oven to 200C/ 390F.
• Heavily grease a 12"/ 30cm round cake pan with ghee or butter. A larger pan size (like a 14"/ 35cm deep dish pizza pan may be used, but note that the kunafa will turn out thinner) Alternatively, the kunafa could also be split over 2 (9"/ 23cm) or 4 (6"/ 15cm) pans. You could bake one now and freeze the other(s) for later.
• Over a large bowl, shred the konafa/kataifi dough into 1inch/ 2.5cm long pieces. I've found that cutting the kunafa while semi frozen, makes for the easiest way to break it. So even if using fresh kunafa, stick it in the freezer for about an hour before cutting it.
• Pour the melted ghee evenly over the kunafa. If using butter instead of ghee, for fresh, extra thin konafa dough, just pour the yellow liquid (butterfat) of the melted butter, leaving behind the white layer (milk solids). If using thicker, frozen konafa/kadiafi, just pour all the butter in. Mix the butter evenly with you hands, into the kanafeh shreds, making sure it gets well coated and every strand is glistening.
• Transfer two-thirds the amount of konafa in the prepared pan and firmly press it on the bottom and up the sides. Make a wall with the konafa around the sides of the pan; this will help contain the filling during the baking process and prevent it from burning. Pack the konafa as tightly as possible. Use the bottom of a cup or measuring cup, to help pack it tightly and smooth out the konafa.
• Pour in half of the cooled, semolina pudding and spread with a spatula into a thin layer. Top with the cheese mixture and pat down into an even layer. Cover with the remaining semolina pudding.
• Scatter on the remaining third of the konafa over the cream filling, lightly press it on to adhere.
• Transfer the pan to the oven and bake for 45 to 60 minutes, or until the top and sides of the konafa are deep golden brown in color. Use a knife to push the side of the konafa, to check the color. The longer it bakes, the crunchier it gets.
• Remove the konafa from the oven and immediately pour on about 3/4 of the scented syrup, starting from the edge and moving towards the center, in a circular motion, making sure to cover the entire surface. Reserve leftover syrup for drizzling over individual servings.
• Let the konafa rest for 5 to 10 minutes to allow for the syrup to soak in, then flip on to a serving platter. Decorate the edges with halved pistachios, or for a more traditional look, Cover the entire surface with ground out pistachios.
• Cut into wedges and serve right away, while still hot, passing along extra syrup, as desired. Kunafa is best enjoyed warm, while the filling is still gooey, but it still tastes delicious at room temperature and the filling will still be soft but not gooey. Leftovers maybe stored in the refrigerator, then rewarmed in the oven or microwave.

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

KUNAFA THE TRADITIONALLY DESERT

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.

LEBANESE HOMEMADE KANAFA

Steps:

• Preheat an oven to 375°F. Grease a round 11-inch pan.
• Make the simple syrup, combine the water, sugar and lemon slices in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the rose water, and set aside to cool.
• Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer the phyllo dough into a large mixing bowl. Pour the butter into the bowl. Use your hands to mix the butter with the dough, rubbing handfuls of the dough between your palms.
• In another large bowl, mix together the ricotta, mozzarella and sugar.
• Evenly spread the buttered phyllo dough into the prepared pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, leaving the edges around the pan empty.
• Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 20 to 25 minutes.
• 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.

KONAFAH

Steps:

• --------Preparationof Syrup-------------.
• Add sugar to water, stir on mild-heat stove until dissolve.
• Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick.
• Allow it to cool to room temperature.
• Add vanilla.
• ------Preparationof the nuts----------.
• Convert the nuts to small particle in the size of sesame seeds.
• Mix with coconuts and cinnamon.
• --------Preparationof Konafoh ----------.
• Use 9 x I I inch tray; coat all sides of the tray with butter Mix konafah with molten butter.
• To do so, try to divide it to small pieces to be mixed with butter.
• After mixing, divide konafah into two equal quantities.
• Spread the first half of konafah in the tray and try to press it and make its surface even.
• Spread the nuts mixture over it.
• Then, add and spread the second half.
• Press it with f-ingers, makes its surface even.
• Add the remainder amount of butter on the surface evenly.
• Bake in preheated oven (325 f) for about 20 minutes until the lower surface of kanafah turned into golden color.
• Turn the oven to broil until the upper surface turned into golden color.
• Sooner, remove it from the oven.
• Add the cold syrup to it evenly.
• Cover it with aluminum foil.
• Allow it cool.
• · Divide it into a 12 equal pieces.

KONAFA

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.

CREAM KUNAFA

Steps:

• Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to a simmer. Cook until light bodied syrup (I test it by putting a drop on the stove surface and feeling it under my finger. It should feel like it developed a bit of body). Add orange blossom water, cool then chill.
• In a medium saucepan on high heat, add whole milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever.
• Add cream, mix well.
• Reduce heat to low and allow simmering 15 minutes, whisking through out every minute. Be careful not to burn the bottom! Add sugar, set aside.
• In an extra large bowl, add Kataifi pastry, breaking all strings apart with hands.
• Add melted butter over pastry mixing well with hands, until covered.
• In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling (if using canned keshta as stated in the introduction make sure to add sugar until lightly sweet) smooth out (cream should no be runny) then add other half of Kataifi pastry, press down somewhat. Bake in a pre-heated 350F oven for 45 minutes or until golden brown.
• Pour half of the cooled sugar syrup over the pastry; reserve other half to serve at table.
• Garnish with chopped pistachios.
• Enjoy after cooled to room temperature.

KANAFA

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.

KONAFA WITH CREAM, DATES AND CARAMEL

Steps:

• To prepare the filling: put the sugar in a saucepan over low heat until it melts and turns golden, then add butter and stir. Then add the cream, stirring, and finally add the dates, cinnamon, and stir.
• Remove the filling from the heat and let it cool before use.
• Place the frozen kunafa in the food processor and turn it on until the kunafa is crumbled.
• Add sugar and stir, then add butter and stir well.
• Spread two thirds of the konafa in a tray greased with butter and press it well, then spread the filling cream and dates and put the rest of the konafa and press gently.
• Bake the kunafa in a hot oven 375F/190C until golden, then pour the syrup over konafa as soon as it comes out of the oven.
• Leave the konafa cool slightly before cutting. Serve.

EGYPTIAN KONAFA (3X3 SLICE)

Steps:

• (Giving credit where credit is due) This recipe is courtesy of my dear wife.
• == Makes 24 servings each 3x3 Konafa slice ==
• • Syrup:
• Bring sugar and water to a boil. Add lime or lemon juice, lower heat and boil uncovered for 15 minutes until liquid thickens. Remove from heat, and set aside to cool. Makes 1½ cups of syrup. (Syrup should be prepared at least 2 hours ahead of time).
• • Cream filling:
• Boil cream, ¾ cup milk and sugar. Mix cornstarch well with remaining ¼ cup milk. Gradually add to mixture while stirring constantly and boil for two minutes until it becomes a thick cream. Remove from heat, and set aside to cool for about an hour.
• • Konafa:
• Cut with a knife the semi-frozen braided konafa dough in lengths of approx. 3”, put in a large bowl. With fingers, separate and pull fibers apart. Pour the melted butter while still warm over the dough. Shred again until fibers are thoroughly coated with butter.
• Divide konafa into two equal parts. Spread half evenly in a rectangular 13”x18” bakers half sheet (the pan should be buttered, so the konafa won’t stick) and press down well with palm of hand. Pour either one of the fillings evenly on top leaving about ¼” from the edges. Spread second half evenly over filling, making sure the edges all around are filled with extra konafa (to prevent fillings from oozing out while baking). Pat top lightly with palm of hand. Bake in a preheated oven at 375 degrees for 45-60 min or until well browned.
• Remove out of oven, immediately pour 1 cup of cooled syrup over konafa. The remaining syrup can be served on the side if more sweetness is desired. Cut into (3x3) squares and place in a serving platter (optional).
• Left overs can be wrapped and kept in the fridge, easily reheated later in the toaster oven.

KUNAFA

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

KONAFA (PHYLLO/CUSTARD CENTER)

Steps:

• Prepare the cream filling by mixing the flour, sugar and 1/2 cup milk to form a smooth paste.
• Bring the 2 cups milk to a boil, then add the flour paste to the boiling milk slowly with continuous stirring, Let simmer with continuous stirring until very thick.
• Ensure that it does not lump or stick to the bottom of the pan.
• Allow the milk mixture to cool, then add the heavy cream and nuts, Mix well.
• Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon.
• Add rose water and cook with stirring for a few more minutes until well mixed.
• Remove from heat and cool slightly in the refrigerator.
• To prepare the Konafa, pull out and separate half pastry.
• Pour half of the melted butter over the pastry.
• Work the pastry to ensure that each phyllo is coated with the butter.
• Spread the half of the sheets on the bottom of a 9x9x2 inches oven dish.
• Pour cream filling on the pastry.
• Cover the cream filling with the rest of the pastry sheets using the same method described above, add extra pistachio nuts on top.
• Bake in an oven at 350°F for about 10-15 minutes, or until slightly golden in color.
• Remove from the oven and immediately pour the cold syrup over the hot Konafa.