Kunafe Kenafe Knafe Gimzawia Recipes

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KUNAFA RECIPE



Kunafa Recipe image

Kunafa is the ultimate Middle Eastern dessert. A luscious, crunchy, and buttery shredded fillo (phyllo) enclosing the most creamy silky milk pudding and drizzled with fragrant simple syrup.

Provided by Amira

Categories     Dessert

Time 1h15m

Number Of Ingredients 14

2 cup granulated sugar.
1 1/4 cup water.
1/4 cup honey.
1 teaspoon lime juice.
1 Tablespoon orange blossom water
OR
1 Tablespoon rose water.
OR
1 teaspoon of vanilla extract.Note1
2 cups whole fat milk.
3-4 Tablespoons corn starch. Note2
8 oz sweet cheese (optional. Note2)
1 lb pound knafeh (Note3)
1 cup ghee

Steps:

  • In a saucepan over medium-high heat add sugar, water, honey and your flavors, stir to combine.
  • Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.
  • Turn heat off and let it cool completely and come to room temperature. Note4
  • In a saucepan whisk together cold milk and cornstarch until dissolved.
  • Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
  • Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap. Note4
  • In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.
  • Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.
  • Place shredded knafeh in a bowl and proceed with the other half.
  • Pour 3/4 of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.
  • Preheat your oven to 350F.
  • Brush a 10" round pan with some of the melted ghee. Note5
  • Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.
  • Pour the pudding mixture topping it with the grated cheese if using.
  • Spread the filling evenly leaving about half an inch from the sides.
  • Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.
  • Pour the remaining ghee evenly on top.
  • Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.
  • Pour cooled syrup over while hot and let it rest for 10 minutes.
  • If you want invert on a serving platter and garnish with crushed pistachios.Note6

Nutrition Facts : Calories 348.4 kcal, SaturatedFat 10.2 g, Cholesterol 35.3 mg, Sodium 144.2 mg, Carbohydrate 45.1 g, Fiber 0.6 g, Sugar 32.9 g, Protein 2.7 g, ServingSize 1 serving

KUNAFE - KENAFE - KNAFE GIMZAWIA



Kunafe - Kenafe - Knafe Gimzawia image

A well known and delicious Arabic sweet commonly eaten in countries like Palestine and Jordan. This is a variation that my family does that does not contain "sweet cheese". Unlike other kenafe recipes, this one taste delicious reheated.

Provided by Um ahmad al gimzawie

Categories     Cheesecake

Time 1h35m

Yield 1 slice, 10 serving(s)

Number Of Ingredients 8

15 ounces ricotta cheese
0.5 (16 ounce) package shredded phyllo dough
8 tablespoons sweet butter
1 1/2 tablespoons sugar
finely diced pistachios
2 cups sugar
2 cups water
1/2 teaspoon kenafe food coloring

Steps:

  • Combine water, sugar, and kenafe coloring and boil till it becomes syup consistency, let cool.
  • Finley shred phyllo dough.
  • Melt butter in microwave and mix together with shredded phyllo dough.
  • Place in a 9x13 baking sheet and bake at 450° for about 5-10 minutes until dough gets a little crispy. Make sure to stir dough every 2 minutes so that it does not burn on edges.
  • Remove a little more than half of the dough from the baking sheet.
  • Spread remaining dough evenly and flatly on baking sheet.
  • Mix sugar and ricotta cheese together, then place evenly on top layer of phyllo dough.
  • Evenly spread remaining phyllo dough over layer of cheese.
  • Bake on 425 for 30-40 minutes.
  • Remove from oven and pour cooled syrup while kenafe is still hot.
  • Decorate with chopped pistachios.

Nutrition Facts : Calories 388.4, Fat 16.3, SaturatedFat 9.8, Cholesterol 47, Sodium 148.9, Carbohydrate 55.2, Fiber 0.4, Sugar 42, Protein 6.7

KANAFEH OR KUNAFA OR KANAFI



Kanafeh or Kunafa or Kanafi image

My Dad is Palestinian and this was his FAVORITE dessert. I had it as often as he could find it or convince my Mom to make it while I was growing up. I am surprised how difficult it can be to find this in middle eastern eateries. So I thought I'd finally post the secret recipe. It is simple and delicious. The cheese doesn't have to be goat, just on the sweet/not salty side, fresh mozzarella works, just soak it to remove some salt if needed.

Provided by sarsalam

Categories     Dessert

Time 1h30m

Yield 1 dessert, 12-16 serving(s)

Number Of Ingredients 8

1 (16 ounce) box shredded phyllo dough
8 ounces butter, unsalted
1 1/2 lbs whole milk ricotta cheese
1/2 lb fresh goat cheese or 1/2 lb light cream cheese
1 cup sugar
1 cup water
2 tablespoons fresh lemon juice
1 teaspoon rose water (optional)

Steps:

  • Make Syrup first:.
  • Bring water and sugar to a boil, reduce heat.
  • Add lemon juice and rose water (optional).
  • Simmer until all sugar is dissolved, about 5-10min.
  • Set aside to cool.
  • Kanafi:.
  • Preheat oven to 350°F.
  • Drain ricotta of excess liquid and mix with other cheese.
  • Remove shredded phyllo dough from box and loosen shreds in a large bowl.
  • Toss the shreds with melted butter to coat evenly.
  • Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
  • Spoon cheese mixture on top in an even layer.
  • Place the remaining dough on top and press lightly with hands.
  • Cover with foil and bake 30 min at 350°F.
  • Remove foil and bake an additional 30 min or until crisp and golden .
  • Serve warm or room temp with lemon syrup.

KUNAFA



Kunafa image

Kunafa is one of the most ubiquitous pastries across the Middle East, and is such a simple dessert. It easy to make with vermicelli-like kataifi pastry.

Provided by Salma Hage

Yield Serves 4

Number Of Ingredients 9

7 oz. (200 g) kataifi pastry
2¾ oz. (80 g) unsalted butter, melted
4½ oz. (125g) mozzarella, grated
½ cup (3½ oz. or 100 g) ricotta
⅔ cup (4 oz. or 120 g) superfine or caster sugar
Grated zest and juice of 1 lemon
1 Tbsp. rose water
⅓ cup (1¾ oz. or 50 g) raw pistachios, chopped
2 Tbsp. dried rose petals

Steps:

  • Preheat the oven to 400°F or 200ºC.
  • Place the pastry in a bowl and pour over the melted butter. Use your hands to separate the strands and distribute the butter evenly among them.
  • Pack half the buttery pastry into the base of an 8-inch (20-cm) round ovenproof pan, making sure some of the pastry rises up the sides. Press gently down all over with the base of a glass to ensure the pastry is packed down tightly.
  • In a separate mixing bowl, combine the mozzarella and ricotta. Spread the cheese mixture over the pastry in the pan and cover with the remaining pastry. Pack down again with the base of a glass.
  • Place the pan in the oven and bake for 25 minutes until crisp and golden.
  • While the pastry is baking, make the syrup. Put the sugar into a saucepan with the lemon zest and juice and ½ cup (4 fl oz. or 120 ml) of water. Bring to the boil, then simmer for 8-10 minutes until the mixture reaches a syrupy consistency.
  • Pour the syrup over the pastry as soon as it comes out of the oven, then allow to rest in the pan for 5 minutes before turning out on to a plate.
  • Top with the chopped pistachios and rose petals, and cut into 4 slices to serve.

KANAFA



Kanafa image

A favorite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup. It's simple yet impressive. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.

Provided by Noura

Categories     Desserts     Specialty Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 (16 ounce) box shredded phyllo dough (kataifi)
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
⅓ cup white sugar
12 ounces unsalted butter
1 cup white sugar
½ cup water
1 teaspoon lemon juice
⅛ teaspoon rose water

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
  • Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
  • Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
  • Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
  • Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
  • While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
  • Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.

Nutrition Facts : Calories 663.5 calories, Carbohydrate 59.2 g, Cholesterol 115.8 mg, Fat 42.1 g, Protein 12.9 g, SaturatedFat 25.6 g, Sodium 277.7 mg, Sugar 33.7 g

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