Kanafeh/Konafa

Kanafeh/Konafa Recipe

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About Kanafeh/konafa Recipe:

Known by several names according to the region like Kanafeh, Kunafa and Konafa, it is a Middle-Eastern sweet. The word kunafa is derived from Arabic, meaning string pastry. The sweet dessert has its origins in the Damascus region of Palestine according to popular belief. It is said that the dessert was prepared by the cooks of Umayyad Dynasty's first caliph in the 7th century because he wanted to break his Ramadan fast with something rich and tasty. For the unversed, Kunafa is a thin pastry dough which is soaked in sugar syrup and is widely eaten across Syria, Egypt, Turkey and Lebanon. The Palestinian city of Nablus is credited with the birth of this dessert made from white-brine cheese called Nabulsi. It looks like a pie made with top and bottom shredded filo dough layers and filled with cheese or cream in the center. The dish has variations like it is made from ricotta cheese in Lebanon and with a Turkish cheese in Turkey. 

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  • 30 mins
  • 10 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Kanafeh/Konafa Recipe

  • As required Syrup
  • 1 cup cold water
  • 1 cup granulated white sugar
  • 1 tablespoon Lemon juice
  • 2 tablespoon orange blossom water
  • As required Konafa
  • 1/2 pound Kataifi
  • 1 stick Butter
  • 8 ounce sweet cheese
  • As required Konafa orange/red colorant in powder or orange food colorant
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Kanafeh/konafa Recipe

Steps To Prepare

STEP 01

Arrange for some fresh cheese which could be ricotta or simply mozzarella.

Cooking Directions

STEP 01

For making the syrup, pour water into a cooking pan and add sugar. Cook on medium flame till the sugar is totally liquefied and therefore the syrup starts to become effervescent.

STEP 02

Once the syrup starts to become effervescent, continue cooking it for an additional 5-7 minutes.

STEP 03

You will notice the syrup becomes thicker. Add the juice and orange blossom water. You will replace the orange blossom water with rose water.

STEP 04

Continue cooking the syrup on medium heat for an additional 2-3 minutes. Shut down the flame and let the syrup sit while making the konafa.

STEP 05

Preparing the kadaifi to form the konafa, the kadaifi is essentially cut as a pate feuillet dough.

STEP 06

Shred the kadaifi either by hand or employing a liquidizer. Place the kadaifi within the liquidizer and pulse while adding 1/2 cup of liquefied butter. Do this till you get a sleek-cut kadaifi that appears the same as an elementary paste.

STEP 07

Place the kadaifi in a very flat pan and cook on medium flame for 4-5 minutes. This step makes them fresh and gives a pleasant texture to the konafa (which is distinct from the graceful liquefied cheese).

STEP 08

While putting the konafa together, another necessary ingredient is the sweet cheese.

STEP 09

Shred the sweet cheese with a kitchen utensil. Flavour the cheese with orange blossom water or essence.

STEP 10

To assemble the konafa, you need to use a baking pan.

STEP 11

First, heat your kitchen appliance to 350 f degrees (180 c).

STEP 12

The top of the konafa is sometimes red. You will be able to skip it if you are not doing the feature of the colorant.

STEP 13

Spread the fine konafa colorant over the surface of the baking pan employing a soft piece of butter. Make sure that the colorant is unfolded equally.

STEP 14

Place a layer of kadaifi in the baking pan and even it out with the palm of your hand. Press everywhere on the surface.

STEP 15

Add a layer of cut cheese, then end with a skinny layer of kadaifi.

STEP 16

Bake the konafa for forty-five minutes. Then broil it for many minutes till the highest of the konafa gets a deep golden brown color.

STEP 17

Remove the konafa from the kitchen appliance, place an outsized plate on the prime of the baking pan, then flip it to transfer the konafa to the plate. The red surface is going to be on the top of the plate.

Storage And Serving Method

STEP 01

You can pour the syrup over the konafa and serve hot so that the cheese is sleek and soft.

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