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Original Arabic Kunafa

Original Arabic Kunafa Recipe

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Original Arabic Kunafa Recipe
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Mediterranean
Servings 2
Calories 360 kcal

Equipment

  • wide bowl
  • Oven-pan
  • silicone spoon
  • scissors

Ingredients
  

  • Half kilo kunafa
  • 85 grams icing sugar
  • 1 cup melted ghee (250 g)
  • 2 tablespoon ghee

Instructions
 

  • Bring the kunafa (if it is frozen, leave it until it reaches room temperature) and then cut it into small pieces using your hand or scissors
    Bring the kunafa (if it is frozen, leave it until it reaches room temperature) and then cut it into small pieces using your hand or scissors
  • The final shape of the konafa after cutting
    The final shape of the konafa after cutting
  • Put powdered sugar
    Adding icing sugar
  • Add a cup of melted ghee and make sure to distribute it on all sides of the bowl to help you while mixing ghee with sugar with kunafa
    Add a cup of melted ghee and make sure to distribute it on all sides of the bowl to help you while mixing ghee with sugar with kunafa
  • Mix the above ingredients well
    Mix the above ingredients well
  • Take a baking tray and grease it with two tablespoons of ghee (the ghee is not melted )
    Take a baking tray and grease it with two tablespoons of ghee (the ghee is not liquid)
  • Start by putting the kunafa in the oven tray
    Start by putting the kunafa in the oven tray
  • After applying the kunafa, the surface must be completely flat
    You can use a plate or cup to level the surface of the kunafa
    After applying the kunafa, the surface must be completely flat
  • In a preheated oven at 200 degrees, put the kunafa on the bottom shelf for 12 minutes, then 3 minutes on the grill to brown the surface (cooking the kunafa is one of the most important factors in this recipe - see the detailed cooking instructions in the notes)
    In a preheated oven at 200 degrees, put the kunafa on the bottom shelf for 12 minutes, then 3 minutes on the grill to brown the surface (cooking the kunafa is one of the most important factors in this recipe - see the detailed cooking instructions in the notes)
  • flip the tray using a large plate (the kunafa should still be a bit hot)
    Invert the tray using a large plate (the kunafa should still be a bit hot)
  • You can see that a good kunafa is not sticky in the tray or burnt from below
    You can see that a good konafa is not sticky in the tray or burnt from below
  • Add the kunafa syrup (the kunafa should be hot and the syrup should be cold)
    Add the kunafa syrup (the kunafa should be hot and the syrup should be cold)
  • Let the kunafa drink the syrup and then cut it
    Let the kunafa drink the syrup and then cut it

Notes

1- When you paint the oven tray with ghee, you must grease the tray completely, and that the fat is well distributed over all the tray, so that the kunafa does not stick to the tray and also so that you get a wonderful golden color in the end
Kunafa Cocking Tips
1- The kunafa tray should be somewhat thick, and if you use a tray for cake, you should bring the tray to the fire as much as possible.
2- Every oven differs in the degree of cooking, so you can know that the kunafa is ready when the edges turn a dark golden color.
3- Also, you can know that the konafa is ready when it starts to shrink and is not sticky in the tray.
 
Keyword Arabic Kunafa Recipe, Kunafa Recipe, Original Arabic Kunafa