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Yemeni Kunafa
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
â±ïž 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
â±ïž 30-40 minutes - 8
Once baked, immediately pour the cooled syrup evenly over the hot kunafa. Let it soak for at least 10 minutes.
â±ïž 10 minutes - 9
Garnish with chopped pistachios or almonds. Serve warm.
đĄ Proffstips: Kunafa is best enjoyed fresh and warm.
đĄ Proffstips
- âThe type of cheese used is crucial for the texture and flavor.
- âEnsure the syrup is cool when poured over the hot kunafa for the best texture.
- âDon't skip the ghee; it's essential for achieving the characteristic crispiness.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.