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.
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Meh Moh
mohm81@aol.comI would give this recipe 10 stars if I could. It's that good!
Ericka Thomas
thomas_ericka@yahoo.comThis is my go-to recipe for kunafa. It's always a hit with my family and friends.
Ranju Chaudhary
c.r@yahoo.comNot bad, but I've had better.
BIKU GAMER
bg@hotmail.comOverall, this is a great recipe. I'll definitely be making it again.
Sulman Sarwar
sarwarsulman@gmail.comThe kunafa was a bit dry, but I think that's because I used low-fat milk. Next time I'll use whole milk.
Dakalo Bradley
d@yahoo.comThis was a bit too sweet for my taste, but everyone else loved it.
Faisal Bakhar
f.bakhar@yahoo.com★★★★★
Muhammad Najmul
muhammad.n58@yahoo.comMade this as a dessert for my dinner party and everyone raved about it. It's definitely a crowd pleaser!
Stanley Datus
s@yahoo.comEasy to follow recipe even for a novice baker like me. The kunafa turned out great!
Md shakib Mia
md_s@gmail.comDelicious!
Jamiu Abayomi
jamiua@hotmail.comI've made kunafa many times before, but this recipe is by far the best. The results were perfect - golden brown and perfectly crispy. A definite keeper!
Shoaibkhan youtub chenal
y41@gmail.comJust made this for Eid. It was a smash hit! Everybody loved it. The kunafa turned out crispy with a soft, cheese center. Five stars.