Kunafa

Kunafa Recipe from Saudi Arabia - Ingredients and Steps

Region / culture: Saudi Arabia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Kunafa is a traditional Middle Eastern dessert made with thin noodle-like pastry soaked in syrup and filled with a creamy or nutty filling. It is a popular dessert in many Middle Eastern countries and is often served during special occasions and celebrations.

History

The origins of Kunafa can be traced back to the Ottoman Empire, where it was a favorite dessert among the royal court. Over time, the recipe spread throughout the Middle East and became a beloved dessert in many households.

Ingredients

1 lb (454 g) konafa pastry (found at Arabic or Mediterranean groceries)
0.5 lb (227 g) unsalted butter, melted

Syrup

1.25 cup sugar
0.5 cup water
1 tbsp lemon juice
1 tbsp orange blossom water

Cream filling

4 tbsp ground rice
2 tbsp sugar
2.5 cup milk
0.5 cup heavy cream

Almond or pistachio filling

2 cup almonds or pistachios, chopped
2.5 tbsp sugar

How to prepare

Prepare the syrup by combining all ingredients and heating over medium heat.
Let it simmer until it thickens.
Stir in orange blossom water and refrigerate for at least 1 hour.

Cream filling

Mix ground rice and sugar to a smooth paste with 0.5 cup of milk.
Boil the remaining milk and gradually add the ground rice paste while stirring continuously.
Simmer until it thickens.
Let it cool, then add cream and mix well.

Almond or pistachio filling

Mix the chopped nuts with sugar.
Place the konafa pastry in a large bowl and separate the strands as much as possible.
Pour melted butter over them and thoroughly incorporate it.
Transfer half of the pastry to a large, deep oven dish.
Evenly spread the chosen filling over it.
Cover with the remaining pastry and flatten it with the palm of your hand.
Bake at 350°F (177°C) for 45 minutes, then increase the temperature to 475°F (246°C) and bake for an additional 10 – 15 minutes until it turns golden.
Remove from the oven and immediately pour the cold syrup over the hot konafa.
Serve hot or cold.

Variations

Instead of pistachios, you can use almonds or walnuts for the nut filling.
For a different flavor, you can add a teaspoon of cinnamon or cardamom to the cream filling.

Cooking Tips & Tricks

Make sure to separate the strands of the konafa pastry as much as possible to ensure even baking.

- Pour the melted butter over the pastry and mix thoroughly to ensure that every strand is coated.

- Be careful when pouring the hot syrup over the hot pastry, as it can be very hot and may splatter.

Serving Suggestions

Kunafa is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It can also be enjoyed with a cup of hot tea or coffee.

Cooking Techniques

Baking, simmering, mixing

Ingredient Substitutions

If you can't find konafa pastry, you can use shredded phyllo dough as a substitute.

Make Ahead Tips

You can prepare the cream and nut fillings ahead of time and store them in the refrigerator until ready to assemble and bake the Kunafa.

Presentation Ideas

Serve Kunafa on a decorative platter and garnish with additional chopped nuts or a sprinkle of powdered sugar for a beautiful presentation.

Pairing Recommendations

Kunafa pairs well with a cup of Arabic coffee or a glass of sweet tea.

Storage and Reheating Instructions

Store any leftover Kunafa in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (177°C) for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 12g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Calcium: 15% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains dairy and nuts

Summary

Kunafa is a rich and indulgent dessert that is high in carbohydrates and fats. It also provides a good amount of protein and essential vitamins and minerals.

Summary

Kunafa is a delicious and decadent Middle Eastern dessert that is sure to impress your family and friends. With a crispy pastry crust, creamy filling, and sweet syrup, it is a dessert that will leave everyone wanting more.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. Kunafa, a delightful Middle Eastern dessert made of shredded phyllo dough, sweet cheese, and a fragrant sugar syrup, had always intrigued me. I had heard about it from a friend who had traveled to the region and spoke of its deliciousness. So, I set out on a culinary adventure to learn how to make it.

I reached out to my dear friend Fatima, who was originally from Syria, and asked her if she could teach me how to make Kunafa. She graciously agreed and invited me over to her home one afternoon. As soon as I walked into her kitchen, I was greeted by the intoxicating aroma of orange blossom water and rose water. Fatima had all the ingredients laid out on the counter, ready to be transformed into a delectable dessert.

Fatima began by showing me how to prepare the shredded phyllo dough, also known as kataifi. She explained that the key to a good Kunafa lies in the quality of the dough, which should be fine and delicate. With a deft hand, she mixed the dough with melted butter and spread it evenly on the bottom of a baking dish, creating a golden, crispy base for the dessert.

Next, Fatima showed me how to make the sweet cheese filling. She combined a creamy ricotta cheese with a touch of sugar and orange blossom water, creating a luscious mixture that would melt in your mouth. She spread the cheese mixture over the phyllo dough, making sure to cover every inch of the dish.

As the Kunafa baked in the oven, Fatima prepared the sugar syrup. She simmered sugar, water, and a splash of lemon juice in a saucepan until it reached a thick, syrupy consistency. Then, she added a few drops of rose water, giving the syrup a floral aroma that would complement the rich flavors of the Kunafa.

When the timer finally dinged, we pulled the golden dessert out of the oven. The cheese had melted into a gooey, sweet filling, while the phyllo dough had crisped up to a perfect crunch. Fatima drizzled the sugar syrup over the top, allowing it to seep into every layer of the Kunafa.

We waited for the dessert to cool before digging in. As I took my first bite, I was transported to a world of flavors and textures. The crispy phyllo dough contrasted beautifully with the creamy cheese filling, while the sugar syrup added a subtle sweetness that lingered on the tongue. I couldn't believe that I had made such a delicious dessert with my own two hands.

From that day on, Kunafa became a staple in my dessert repertoire. I would make it for family gatherings, dinner parties, and any occasion that called for a sweet treat. Each time, I would think back to that afternoon in Fatima's kitchen, where I had learned the art of making Kunafa from scratch.

Over the years, I have made some tweaks to the original recipe, adding my own spin on the classic dessert. I have experimented with different types of cheese, from creamy mascarpone to tangy goat cheese, each lending its own unique flavor to the Kunafa. I have also played around with the sugar syrup, infusing it with spices like cinnamon and cardamom for a more exotic twist.

No matter how many times I make Kunafa, it always brings me back to that first time I saw the recipe and knew I had to try it. It is a reminder of the joy of cooking and the satisfaction of creating something delicious from scratch. And for that, I am forever grateful to Fatima, who opened my eyes to the wonders of Middle Eastern cuisine and the beauty of sharing recipes with loved ones.