Kunafa is one of the most delicious and famous traditional desserts, and there are many types of kunafa, such as kunafa with cream, kunafa with cheese, and kunafa with nuts.
Half a packet of Kunafa dough.
Two hundred and fifty fine akawi sweet cheese.
Heavy or light syrup, and soft pistachios for garnishing.
Oil or margarine.
Put half a cup of ghee in a small saucepan, raise it on medium heat until the ghee melts, and then leave it aside.
Put the local cheese in a colander until it is completely drained. •
Put a cup and sweetener of ghee on a medium-sized tray with a short edge, and add a little kunafa dye, according to the preferred color.
Stir the dye with the ghee with the tips of the fingers, then distribute it well on the bottom of the tray.
Put the kunafa in a wide plate or a wide tray and pour the melted butter over it, and flip with the tips of the fingers so that the kunafeh is completely covered with the ghee.
Distribute the kunafeh over the tray so that the bottom becomes completely covered, applying pressure to the kunafeh with a slight movement so that it holds together and its surface is even.
Put the cheese on the kunafeh layer so that it is distributed evenly.
Raise the tray over medium heat and move the kunafa tray over the heat in a circular motion for several minutes, until the cheese melts and the Kunata becomes toasted.
Turn the kunafa in the serving plate and soak it with the syrup as desired, decorate it with fine pistachios and serve hot with an additional syrup in a side bowl.
Kunafa Nabulsi with mozzarella cheese
kilogram of kunafeh dough.
A kilogram of Al-Akkawi cheese soaked and drained.
Six hundred grams of liquid butter.
Half a teaspoon of orange food color.
Four cups of rose water syrup.
Two cups of mozzarella cheese.
Chopped pistachios, to decorate.
Preparation Method :
Add orange to liquid butter and mix well.
Put the butter mixture on the knafeh dough and rub well until the color blends completely with the knafeh dough.
Parch the kunafeh dough in the oven tray.
On the kunafeh dough, mix mozzarella and Akkawi cheese, bake it in an oven temperature of 180 degrees Celsius for a period ranging from a third to half an hour.
Turn the tray into a serving dish and sprinkle it with a little sherbet.
Decorate it with chopped pistachios and serve it next to the sherbet dish, add it to the kunafa pieces as desired.
Kunafa with cheese and flour
1kg of rubbing knafeh.
Six cups of Akawi cheese, cut into thin slices.
Two cups of municipal ghee.
Two cups of flour.
Two tablespoons of orange blossom water.
Two tablespoons of rose water.
A cup of syrup.
Soak the cheese slices with water to get rid of the salty taste in them until they become sweet in taste.
Put the cheese in a colander until the water is completely drained.
Put the knafeh scrub in a bowl and add the ghee to it, and rub it well with your hands until all the amount of ghee is absorbed.
Rub the knafeh with ghee into two halves, and place each section in a round tray with a diameter of 15 cm. Paper each tray well by the bottom of a cup.
Put the two trays in a hot oven, and leave them inside until the kunafeh rubbing ends turn dark gold.
Putting water in a saucepan, and raising it on the stove until the water boils.
Put the local cheese in a stainless steel bowl and place it over the pot in which the boiling water was a “water bath”.
Add the flour to the cheese as soon as it starts to melt and the water comes out of it on the surface, and add blossom water, rose water and a little bit of syrup, and stir the added ingredients with the cheese until the mixture becomes homogeneous.
Distribute the cheese mixture evenly on the two trays, and spread it out in a similar way. Turn each Kunafa tray over a larger-diameter tray, add the syrup on it, and chop it.