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Kunafa

Kunafa
Yields
12 servings

Recipe Courtesy Tawfik Shehata, Taboo Resort, Gravenhurst, Ontario.

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ingredients

1
pkg Kataifi (1 pound package)
½
lb(s) butter, melted (227 grams)
1 ½
cup sugar (375 ml)
1
cup water (250 ml)
Juice of ½ lemon
½
tsp rosewater or vanilla (2 ml)
¼
cup blanched whole almonds (60 ml)
½
cup golden raisins (125 ml)
2
cup walnuts, coarsely chopped (or 2 ½ cups/625 ml pistachios and omit raisins) (500 ml)
2 ½
Tbsp sugar (37 ml)
2
tsp ground cinnamon (10 ml)
1
lb(s) soft ricotta cheese (these is an alternative filling omit the nuts, raisins, cinnamon and sugar) (454 gram)
Butter, for buttering the pan
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directions

Step 1

In a heavy bottomed saucepan over medium-high heat, add water, sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or vanilla.

Step 2

Preheat oven to 350 degrees F.
Butter a 12-inch round, 2-inch high cake pan.

Step 3

In a large bowl gently loosen kataifi. Mix very well with the ½ pound of melted butter.
Place blanched almonds in a decorative pattern in the cake pan. Cover with half of the kataifi. Press down lightly.

Step 4

If using the Ricotta spread in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently.

Step 5

If using the raisins and walnuts sprinkle an even layer over kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig half of the kataifi. Press down gently.

Step 6

Bake until lightly golden, about 30 to 45 minutes. (Note: the inverse side will be more golden when you turn it out.)

Step 7

Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.

Step 8

If using the Ricotta, kunafa should be served warm or hot. It may be difficult to invert with the ricotta filling so cut and serve from pan.

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