There is no need to buy it in stores anymore .. Here is the recipe for kunafa with cheese based on its originals
No two people disagree on the love for kunafa with cheese, some may prefer it with cream or nuts, but the popularity of kunafa with cheese surpasses any dessert dish in Arab world.
In this report, we review how to prepare it at home.
Konafa with cheese
- Half a kilo of kunafa dough.
- A quarter of a kilo of Akawi cheese.
- A quarter of a kilo of mozzarella cheese.
- Margarine or butter 100 gr.
- A teaspoon of blossom water for the drop.
- A cup of sugar.
- Half a cup of water.
- A small squeeze of lemon.
How to prepare
Preparation for the kunafa begins the night before by cutting Al Akkawi cheese and soaking it in water in order to get rid of the cheese’s saltiness. It is recommended to change the water no less than 3 times, to be well filtered for several hours before using it and preparing the kunafa.
To prepare the syrup, add the sugar and water until it reaches a boil, then add the lemon juice and blossom water (optional), then leave it aside until it cools.
In a side bowl, mix ghee or butter with the knafeh dough and grind it in a blender or hand tear it well into short bristles.
At this stage, there are two ways to complete the journey to reach the pleasure of Kunafa:
Either use the kunafa dough in its current form or roast it in the oven for 10 minutes, then grind it after it cools to get a smooth knafeh dough.
Whatever path you take, the following steps depend in both cases:
Grease a non-stick tray with some ghee or butter well, then add the knafeh dough on top to be pressed with the bottom of a cup to become homogeneous and of equal height.
After that, the cheese is distributed evenly over the knafeh dough, and here there is an additional option for those who do not own Akkawi cheese and intend to use only mozzarella.
Mozzarella cheese can be mixed with a little powdered milk and some sugar before distributing it.
In an oven temperature of 180 ° C, put the tray inside on a slightly lower layer.
The tray is twisted from time to time to ensure the heat is distributed evenly, and if some liquid appears on the edges, it can be disposed of.
The tray remains until the blond or red color appears on the edges of the kunafa, which means that it is ready for the next stage.
Carefully turn the kunafa with cheese over a larger plate, cut it into portions and serve hot with the syrup and ground pistachios for garnishing.
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