KUNAFA | RECIPE

It wouldn't be ramadan without this traditional Arab dish. Using mamas recipe and combining ideas from others, this is the version I live by and have adapted in accordance to mine and my families taste buds.

Kunafa is made up of four mini recipes, when combined these create the best tasting kunafa you will ever have. I have linked in all of the products that you may not find in regular supermarkets to an online store.

THE SCENTED SUGAR SYRUP:

• 2½ mugs of granulated sugar

• 300ml water

• 1 teaspoon of lemon juice 

• 1 tablespoon rose water 

In a small saucepan, combine sugar, water and squeeze of lemon juice. Place on the stove over high heat. Avoid stirring it as it prevents crystallisation, but if the sugar is not dissolving, then help it out with a few stirs. STOP stirring once it comes to a boil.

Keep the syrup on a rolling boil, then reduce the heat and let it simmer for no longer than 10 minutes - Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer, it may thicken too much.

Remove from the heat and stir in the rose water. Pour it into to a measuring cup or gravy boat (for easier pouring) and allow it to cool to room temperature.

THE SEMOLINA PUDDING:

• 350ml milk

• 180ml whipping cream

• 3 tablespoons granulated sugar

• 3 tablespoons semolina pudding

• 1 and a half teaspoons of cornstarch

• 1 and a half teaspoons of water

• 2 teaspoons of rose water

In a small saucepan, combine together the milk, whipping cream, sugar and semolina. Dissolve the cornstarch in the 1 teaspoon of water and then add to the saucepan.

Place over medium-high heat and cook, stirring constantly with a whisk. Bring the pudding to a boil, and continue cooking until the mixture thickens into a béchamel - like consistency. Remove from heat and stir in the rosewater. Allow to cool slightly while you prepare the kunafa - stir it frequently as it’ll form a skin.

FOR THE CHEESE FILLING:

• 600 grams mozzarella cheese(grated is preferred, otherwise dice into small cubes)

• 2 teaspoons rose water

In a medium bowl, stir together the grated or cubed mozzarella cheese and rose water.

Adjust oven rack to lower middle position and preheat oven to 200C.

Heavily grease a 30cm round cake pan with butter. The larger the tin, the thinner the Kunafa will be.

FOR THE KUNAFA CRUST:

• A packet and a quarter of kunafa pastry from frozen

• 1 mug of melted butter

• Crushed Pistachios and edible roses for garnish

Over a large bowl, separate, cut and shred the kunafa dough into 1inch/ 2.5cm long pieces. I've found that cutting the kunafa while semi frozen, makes it much easier to separate. 

Pour the melted butter evenly over the kunafa. Mix the butter with your hands into the kunafa shreds - making sure it gets well coated and every strand is glistening yellow.

CONSTRUCT YOUR KUNAFA

Transfer two-thirds the amount of the buttered kunafa dough in the greased pan and firmly flatten the bottom - you can use the back of a spoon to do this. Make a wall with the kunafa around the sides of the pan; this will prevent the filling from burning.

Pour in half of the cooled, semolina pudding and spread with a spatula into a thin layer. Then do the same with the mozzarella mixture and pat down into an even layer. Cover with the remaining semolina pudding.

Place the remaining third of the kunafa dough over the cream filling - lightly press it on to adhere.

Place the pan in the oven and bake for 40 to 45 minutes, until the top and sides of the kunafa are deep golden brown in colour. The longer it bakes, the crunchier it gets - So bake it for less time if you prefer a softer crust.

Remove the kunafa from the oven and pour on about ¾ of the scented sugar syrup, starting from the edge and moving towards the centre, in a circular motion, making sure to cover the entire surface. Set aside the leftover syrup for drizzling over individual servings.

PRESENTATION

At this stage Some people prefer to flip it (upside down) from the baking tray and into a large plate for serving. I prefer to keep mine baking - side up and serve straight from the baking tray - it works either way.

Leave the Kunafa aside for 5 to 10 minutes so the syrup can be absorbed. Decorate with crushed/halved pistachios and edible roses.

Cut the kunafa and serve while still warm. Add extra syrup to individual servings as desired. Kunafa is best served warm, while the filling is still gooey. The kunafa can be reheated in a microwave to preserve the softness of the filling.

Enjoy and Ramadan Kareem x

Samolina filling recipe adapted from: Cleobuttera.com