KUNAFA SIMPLE AND EASY RECIPE | KONAFA | KNAFEH | KUNAFAH | KONAFAH ‏كنافة بالكريمة وكنافة بالمكسرات

⬇️ Check Recipe below ⬇️

Hi everyone, today’s recipe is a very close recipe to my heart and most of my friends’ favourite, super crunchy from top to bottom, soft and creamy in the middle and dripping sweetness with a hint of nuts….

Konafa origins can be traced to two caliphates in Egypt and levant, both of which used to please the appetites and hunger of caliphs during the holy month of Ramadan for Suhur time before fasting.
It’s a middle eastern dessert, also very famous in Palestenian cuisine known as konafa Nabolseya, you can also find lots of different variations of konafa in Turkey, Greece and the Bulkan.
Konafa is layers of shredded wheat or vermicelli noodle- like dough then fried in ghee and finished with sugary syrup. It has so many types and shapes,always loaded with nuts or cream, very rich and sweet.

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00:00 Culture Whisk Introduction
00:28 Sugar Syrup
00:41 Semolina Cream
01:12 Preparing The Konafa Dough
01:48 Assembling The Konafa With Cream
04:14 Konafa With Nuts
08:09 Konafa History

How to make konafa with cream : 10/12 servings

Sugar syrup
500g Granulated Sugar
250g Water
1 tsp of lemon juice

We should start by making the sugary syrup as it has to be at room temperature or even cold when the konafa is ready to serve.
Put the sugar, water and the lemon juice in a saucepan on high heat until it starts to boil then reduce the heat to medium and cover, leave it to simmer for about 5 to ten minutes or until it doesn’t splash when you drop some with a spoon, becoming more of a syrup not watery but also not too thick. Cook it until it reaches 105 degrees or 110 according to the thickness you prefer

Semolina Cream
500g Double Cream
40g Coarse Semolina Flour

In a saucepan, put the cream and semolina together on a low heat and stir with a whisk until smooth and as it starts to boil, take it off the heat immediately and leave it covered for 5 minutes to thicken.

Preparing the Konafa
300g Raw Konafa
100g Ghee

Rub the konafa strings with the melted ghee, put half of the konafa in a 10 inch round baking tray then spread the semolina cream on top leaving 1 cm gap between the cream and the tray edges then put the other half of the konafa on top and push gently.
Bake in a preheated oven on 220 degrees celsius for 30 minutes or until golden, pour some of the syrup we prepared earlier on top depending on how sweet you prefer your konafa. Store the rest of the syrup in the fridge for later.

Konafa with Nuts
200g Konafa
70g Hot ghee
110g Whole Blanched Hazelnut
50g Syrup
110g Whole Pistachios Shelled
50g Syrup

Fluff the konafa and press half of it down in a 25×15 cm tin, add one portion of syrup to the pistachios and mix very well, then add the other portion of syrup to the hazelnuts and mix. Press down the mixed nuts one on each side of the tin then add the rest of the konafa on top and press it down as much as possible.

Cook in a preheated oven on 220 degrees celsius for 30 minutes or until it’s golden from the top. Add some syrup to the cooked konafa but not so much, as you already have some syrup mixed to the nuts inside.
Remember to carefully discard any excess ghee and syrup after cooking and leave the konafa in the tin until it cools down completely before cutting it.
Take the konafa off the tin and cut it into equal pieces the shape you prefer. Store in an airtight container.

Enjoy

Links

https://www.aaiusa.org/arab_american_taam_more_kunafa_please
https://en.wikipedia.org/wiki/Kanafeh

Hope you enjoy this dish and look forward to hearing from you soon.

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Director, Authors, Hosts & Camera :
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Editors:
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Voice Over Audio edited by:
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