Kunafa. 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.
Drizzled with fragrant simple syrup and adorned with crushed pistachios for a classy look. Kunafa is The buttery pastry of kunafa is typically prepared and eaten during Ramadan. The dessert has Middle Eastern and Greek origins and often features a creamy filled center and a lemon simple syrup glaze on top. You can cook Kunafa using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Kunafa
- You need of packet….roasted phenni.
- You need of cup…water.
- Prepare of cup…sugar.
- It’s of tsp….lemon juice.
- Prepare of …cardamoms.
- You need of tbsp…butter.
- You need of orange food colour.
- Prepare of packet…cream.
- You need of cup…khoya.
- You need of gms…mozrella cheese.
- You need of gms… almonds.
- You need of gms…pistachios.
- It’s of (Blanched, peeled and sliced).
Bring to a boil, stirring constantly. Remove from the stove and pour over the crust, spread with a spatula. Remove kunafa from the oven and pour condensed milk, covering the entire surface. A Brief History Of Kunafa Kunafa is a well-known Arabic dessert.
Kunafa step by step
- 1. In a heavy bottomed pan add the water, sugar, lemon juice and cardamoms. Bring it to boil for ten minutes or until the consistency is like syrup..
- 2. Preheat the oven to 180°. Put oheni in a large bowl. Crush the pheni a little with your hands. Now mix melted butter and orange food colour in it. Divite it into two parts one for topping and another part is for the base..
- 3. In another bowl beat cream with 3 tbsp of sugar until it gets thick, now mix khoya in it with spoon..
- 4. Grease a nine inches round spring form with oil or butter. Spread the half of pheni in the bottom and press it evenly..
- 5. Add a layer of khoya and cream mixture over it. Then spread grated mozrella cheese and some nuts over it..
- 6. Now add remaining half of vermicelli and press it evenly. Bake it in preheated oven for 15 minutes. As soon as kunafa pan is out of the oven drizzle tbe whole sugar syrup over it and let it stand..
- 7. When the pan is entirety cool flipped the kunafa out on to the platter and top with the remaining nuts. Your delish dessert is ready. Serve room temperature or slightly warm..
It is a syrup soaked cheese pastry. Some say it dates back to the Ottoman Empire, others say its origin is from Turkey, Palestine, Egypt, or Greece ( see the editor's note below ). Well, whatever it's true origin, it is a favorite of many regions. Most languages in the Mediterranean and Middle East have a name for this. Use a food processor to finely chop the frozen, shredded phyllo dough.