Friday, May 18, 2012

Kanafeh- arabic sweets

Kanafeh or Kunafa is a traditional Arabic dessert. The first time I ate it it was prepared by my Egyptian friend. The taste is unique, due to rose water, which is added to the syrup and poured over the baked kunafa.

But most important is the dough. Kunafa is prepared from a special dough called Kataifi. It is nothing but a filo pastry dough in the form of thin threads.


16 oz Kataifi pastry 
450g  ricotta cheese
1 cup shredded mozzarella cheese 
350 g of butter
1/4 cup of sugar

1 tablespoon rose water
1 cup sugar
1/2 cup water
1 tablespoon of lemon juice

 Frozen dough should be thrown into the blender and shredded into pieces, about the size of rice grains.I had the dough  defrosted so I just swept them into pieces with my hands. And at the same time, Johnny, had lots of fun. Melt butter in a pan, remove the white foam. Put the dough in a bowl and pour the butter, mix by hand, and distribute all the butter in the dough well.
In another bowl, we made cheese with sugar.  Half of the dough should be put on a baking tray, and well pressed against the edge, put the cheese on top of the dough and cover with the rest of the dough.. Bake30 - 40 minutes at 170 degrees.
With water, sugar and lemon juice and rose water 
 prepare the syrup. Cook all the ingredients over low heat and stirring constantly until it begins to thicken. You have to be careful not burn the syrup.
Pour syrup over  the baked cake. Can be served warm but also tastes good straight from the refrigerator. 

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