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Yemeni Kunafa

Name: Yemeni Kunafa
Prep time: PT30 minutes
Cook time: PT40 minutes
Total time: PT1 hour 10 minutes
Yield: 8
Cuisine: Yemen
Ingredients: 500 g Knafeh dough (kadaif); 400 g Unsalted white cheese (like akkawi or nabulsi, soaked and drained) (shredded or crumbled); 150 g Ghee or unsalted butter (melted); 1 cup Sugar (for syrup); 1 cup Water (for syrup); 1 tbsp Rose water or Orange blossom water (for syrup); 1/2 tsp Cardamom powder (optional, for syrup or cheese); a pinch Saffron threads (optional, for syrup); 1/4 cup Pistachios or almonds (chopped, for garnish)

A sweet and savory cheese pastry soaked in a sweet syrup, often flavored with rose water or orange blossom water. This Yemeni version often incorporates a unique blend of spices and a distinct cheese preparation.

準備時間30 minutes

調理時間40 minutes

合計時間1 hour 10 minutes

分量8

難易度Medium

オリジナル· Feb 8

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🧂 材料

500 g Knafeh dough (kadaif)
400 g Unsalted white cheese (like akkawi or nabulsi, soaked and drained)(shredded or crumbled)
150 g Ghee or unsalted butter(melted)
1 cup Sugar(for syrup)
1 cup Water(for syrup)
1 tbsp Rose water or Orange blossom water(for syrup)
1/2 tsp Cardamom powder(optional, for syrup or cheese)
a pinch Saffron threads(optional, for syrup)
1/4 cup Pistachios or almonds(chopped, for garnish)

👨‍🍳 作り方

1
Prepare the syrup: In a saucepan, combine sugar, water, and saffron (if using). Bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in rose water or orange blossom water and cardamom (if using). Let cool.
⏱️ 15 minutes
2
Prepare the cheese: Ensure the cheese is well-drained and crumbled or shredded. If using a very salty cheese, soak it in cold water for a few hours, changing the water periodically, then drain thoroughly.
💡 プロのコツ: Thorough draining is key to prevent a watery kunafa.
3
Prepare the dough: In a large bowl, toss the kadaif dough with the melted ghee or butter until evenly coated. If the dough is in long strands, gently break it into smaller pieces.
💡 プロのコツ: Ensure every strand is coated with fat for crispiness.
4
Assemble the kunafa: Grease a round baking pan (approx. 9-10 inches) with ghee. Press half of the coated dough evenly into the bottom of the pan.
5
Spread the prepared cheese evenly over the dough layer, leaving a small border around the edge.
6
Top the cheese with the remaining coated dough, pressing gently to cover the cheese completely.
7
Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the top is golden brown and crispy.
⏱️ 30-40 minutes
8
Once baked, immediately pour the cooled syrup evenly over the hot kunafa. Let it soak for at least 10 minutes.
⏱️ 10 minutes
9
Garnish with chopped pistachios or almonds. Serve warm.
💡 プロのコツ: Kunafa is best enjoyed fresh and warm.

調理履歴を記録する

💡 プロのコツ

✓The type of cheese used is crucial for the texture and flavor.
✓Ensure the syrup is cool when poured over the hot kunafa for the best texture.
✓Don't skip the ghee; it's essential for achieving the characteristic crispiness.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a layer of clotted cream (qashta) between the cheese and the top dough layer.
Incorporate a small amount of semolina into the dough mixture for a different texture.