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Kunafa is a popular Middle Eastern street food relished during Ramadan. This dish is widely eaten across Syria, Egypt, Turkey and Lebanon. Some believe that it is from the Palestinian city of Nablus, which is located in the present-day West Bank. However, some sources claim that it originated in Egypt. Others claim that it was first prepared in the Umayyad empire, where it was consumed as a hearty suhoor meal in the Syrian city of Damascus before the start of the Ramadan fast.
The root word of kunafa is 'kanaf,' which means to shelter or protect in Arabic. The word is spelt differently in different nations as knafeh, konafa, kunefe, kenafe and knefeh. It is a blend of sweet syrup, creamy filling and crispy pastry. In the Middle East, there are numerous varieties of kunafa, which include cheese (often mozzarella or akkawi), chocolate custard, cream, nuts and Nutella. It can be baked or fried as well.
Choosing The Right Ingredients
For the base of this recipe, the primary ingredient is kunafa dough (also called kataifi). You can buy it online or at grocery stores. To get the crispy texture choose phyllo dough that is finely shredded. Another crucial component of the dish is the filling, for which cheese or cream is a must. Use mozzarella or a blend of cheeses, such as Akkawi or Nabulsi, for a classic taste. You can also use a thick custard mixture or sweetened ricotta for filling.
Preparation Of The Creamy Filling
To make traditional cream-filled kunafa (also called kunafa bil ashta), mix whole milk, heavy cream, sugar, and rice flour or cornflour. Over medium-low heat cook this mixture and whisk continuously to avoid lumps which helps to achieve a smooth texture. Cook the cream until it has a pudding-like thickness that will allow it to set properly without leaking when baked. Use flavourings such as kewra water, rose water, or vanilla extract at the last minute of cooking to add aroma. Before assembling, let the cream cool completely.
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Sugar Syrup Preparation
To prepare the syrup, mix sugar and water in a pan. Then boil the mixture until the sugar dissolves. Lastly, add a little amount of lemon juice to the mixture. Also, you can add rose water for aroma. Simmer until the syrup thickens a little for 5 to 10 minutes. You may prepare this syrup in advance and keep it in the fridge for up to a week. For more flavour depth, you can also add a pinch of cardamom powder.
Preparation Of The Kunafa Dough
First, break the kataifi pastry (thin vermicelli-like strands) in order to make the Kunafa dough. Shred them with your hands or in a food processor. Add melted butter with the shredded dough and toss to cover all the strands equally. To get a crispy texture in the oven, make sure the butter is spread out evenly. To improve the pastry's flavour, you can also add a pinch of salt.
Assembling Kunafa
To assemble the shredded strands, take a baking dish and brush it with butter, then use half of the kunafa dough. To make sure it sticks well to the dish, press it firmly. Add your prepared creamy filling and spread evenly on the dough. Then again add the leftover strands and gently press it over the filling to lock it in place.
Baking Process
To bake it, preheat your oven to 175 or 180°C. Put the assembled kunafa in the oven and let it bake. Usually, it takes between thirty and forty minutes to bake completely. During the baking process it forms a light brown, crispy texture. Keep an eye to avoid overcooking it.
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Serving Tips
When the Kunafa is done, take it out of the oven and spread the sugar syrup over it. Before serving, let it rest for a few minutes. For extra taste and visual appeal, garnish with crushed pistachios. Some regional variations include grated coconut around the edges and crushed rose petals. When serving, cut the kunafa into small triangular shapes. You can pair it with whipped cream or a scoop of vanilla ice cream.
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