sweets

Konafa

Konafa

This post is also available in: العربية (Arabic)

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Konafa is a traditional Middle Eastern dessert made with thin noodle-like pastry, soaked in sweet sugar-based syrup and typically layered with cheese, or with other ingredients such as clotted cream or nuts. It is popular in the Arab world. One of the most well-known preparations of konafah is Konafah Nabulsiyeh, which originated in the Palestinian city of Nabuls, and is the most representative and iconic Palestinian dessert. Konafah Nabilsiyeh uses a white-brine cheese called Nabulsi It is prepared in a large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts. Now you know about konafa and I bet now you want to make this delicious dessert, so let’s see how it is prepared with very simple steps:

Ingredients

lemon simple syrup

  1. Granulated sugar:1 ½ cups
  2. Water:1 cup
  3. Lemon: Juice, half a lemon
  4. Rose water: ½ tsp

 Dough and Filling

  1. Konafa dough: 1 kilo
  2. Butter: 100g (melted)
  3. Cream or white-brine cheese: 2 cups(optional)
  4. Rose water: 2 tbsp
  5. Garnishes: pistachio or almonds(optional)

 How To Prepare

First step: Bring (sugar- water- lemon juice) to a boil in a saucepan. Start by adding 1 cup of water to create a liquid base in the pan. Then mix in 1 ½ cups of granulated sugar and the juice from half of a lemon. Do this over a medium-high heat, and continuously stir the mixture to keep the sugar from burning, Lower to a medium-low heat and allow the mixture to simmer for 3-5 minutes. Keep stirring the mixture as it simmers. When it is ready, remove the pan from the heat. The liquid will look clear and the granules of sugar will be completely dissolved.  Let the syrup rest 1-2 minutes in the pan, and then pour it into a glass bowl and put it in the refrigerator.

 Second step:  Preheat your oven to 350 °F (177 °C) Grease a cake pan with melted butter to keep the dough from sticking, bring a dish and put the Konafa dough in Use your fingers to break up the clumped before adding the melted butter. Then thoroughly toss the dough strands with your fingers until they are evenly coated with the melted butter.

Third step: Decorate the bottom of the greased cake pan with pistachio. Press half of the konafa dough into the decorated pan. Use your fingertips to gently spread the dough out until it is even. Do not plop the dough or press it against the bottom of the pan too firmly.

Forth step: Place the filling on the Konafa dough, whether you want to add cream or white-brine cheese it’s up to you, when you are finished put the pan in the preheated oven and Bake the Konafa at 350 °F (177 °C) for 30-45 minutes. Check on the konafa to see if the crust has a golden coloring that resembles the color of cornbread. The golden color indicates that it is done cooking.

Fifth step: Pour the lemon syrup on the konafa and let it rest for 10 minutes. The warm pastry will melt the syrup into a thin glaze. Allow the konafa to cool off before removing it from the pan. This will also give the syrup a chance to soak into the pastry. Add additional garnishes that will complement your konafa before serving and enjoy!

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