Top Rated Kunafa Recipes

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Rubymania
Kunafa is a traditionally eaten dessert during Ramadan in Arab and middle-eastern countries, in Amman ,Palestine, Syria, Egypt, it’s eaten at anytime of the year. It’s the famous dessert of the country there. The original Kunafa Nabulsiya is made using Nabulsi cheese.people love the Kunafa nabulsiya, if you don't have the traditional cheese, you can make this filling ( cream with cheese) Recipe Submitted by: Huda Abu-Hamida
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by
sarsalam
My Dad is Palestinian and this was his FAVORITE dessert. I had it as often as he could find it or convince my Mom to make it while I was growing up. I am surprised how difficult it can be to find this in middle eastern eateries. So I thought I'd finally post the secret recipe. It is simple and delicious. The cheese doesn't have to be goat, just on the sweet/not salty side, fresh mozzarella works, just soak it to remove some salt if needed.
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by
ahmed1
The main ingredients in the recipe is the phyllo dough (kunafa dough) or (kataifi dough) which you can find in any mediteranian or middle east groceries.Make the effort,try to find it and surprise your gests!!!
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by
yasalamcooking
Ingredients: Syrup: 2-1/2 cups sugar 1-1/4 cups water 1 tablespoon lemon juice 2 tablespoons orange blossom water Cream filling: 1/2 cup rice flour 4 cups milk 1/2 cup heavy cream 4 tablespoons sugar Pastry: 1 pound Kataifi pastry, defrosted 2 ...
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by
yasalamcooking
Ingredients: for the syrup: 1 1/2 cups sugar 1 1/4 cup water 2 tbs lemon juice 1 tbs orange blossom water or rose water cheese filling: 1 pound mozzarella 1/2 pound ricotta 2 tbs sugar 2 tbs orange blossom water or rose water (blend all this ...
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by
lindaj101
I found this recipe at www.chefmufeed.com the dough for kunafa enjoy
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by
UmmBinat
Delicious cream filled Middle Eastern sweet. This kunafa receives tremendous compliments on its sweet & savory combination and is requested very often. You may use 2 1/2 - 3 "small" cans plain keshta for a regular pie plate (it will not be able to hold all the kataifi pastry though) or 4 1/2 cans for the pan size called for, just don't tell anyone it was that easy! And don't forget to add in sugar to the keshta and mix well with a whisk. (I have made both fresh and with canned keshta and both ways received encores!) *Using canned keshta is just so much easier!!! A dessert of the cuisines of the former Ottoman empire in the Eastern Mediterranean as well as Arab countries. Recipe adapted from Arabesque: A Taste of Morocco, Turkey, and Lebanon, by Claudia Roden.
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by
Walid Nazzal
Kunafa is like the Middle East's version of a cheese danish. Its base is mild, stretchy white cheese-very like fresh mozzarella or paneer-with a topping of rich semolina pastry, all of it soaked in sweet rosewater syrup. The sweet is baked in giant rounds, and cut into pieces for serving. Although kunafa is popular in many parts of the Middle East, it is apparently native the ancient Palestinian city of Nablus, on the West Bank. Nablus Sweets in Bay Ridge takes great pride in the confection, which it spells k'nafee. This morning, around noon, the sweet was still in the oven. When it finally emerged, it was an orange-tinted wonder, leaking melted cheese and syrup, probably more than two feet in diameter. The counterwoman cut a drippy slice and weighed it: $6 for a portion that would feed three enthusiastic eaters. And the kunafa is delicious, the mild, slightly tangy cheese anchoring the sugary, nutty semolina on top. In 2009, a pastry chef in Nablus (palestine) made the world's largest kunafa. I
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