Konafah Food

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.

KANAFEH OR KUNAFA OR KANAFI

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

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.

KONAFAH WITH BANANA

Steps:

• Preheat oven to 350°F.
• Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick.
• Mix the konafah with the butter, rub together.
• Grease an oven dish place half mixture of konafah evenly.
• Put the bananas next to each other, cover with the sugar.
• Add the rest of konafah.
• Bake in a pre-heated oven for about 20-30 minutes, or until slightly golden in color.
• Remove from the oven and immediately pour the syrup over the hot Konafa.
• For a change, I sometimes mix coarsely ground pistachio nuts with grated coconut & raisins instead of the bananas.

KNAFEH

Steps:

• Mix cheese, sugar, and orange blossom water together.
• Chop knafeh dough with a sharp knife. Mix with 1 3/4 cups hot butter over low fire for 15 minutes, or until dough absorbs all the butter.
• Mix 1/4 cup butter, knafeh coloring, and spread in a 17x12 inch pan. Sprinkle pine nuts evenly.
• Spread 2/3 of the dough in the pan over the nuts and press well. Spread the cheese mixture over dough evenly. Cover with the rest of the dough and press well.
• Bake at 400 degrees in a preheated oven for 30 minutes. (Place on lower rack).
• Add thin attar. Flip the tray over in another tray of the same size. Return to the oven and bake for 10 more minutes.
• Garnish with pistachios and serve hot!

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.