Kunafa - The Queen of Arabic Desserts

Eats & Treats in Bahrain to your heart's content with Tania Rebello

If you have ever eaten kunafa, you would know the uniqueness of this dessert - the feeling of warmth while taking a bite, the stringy cheese pull and the sweet, buttery crunch of the toasted kunafa that fills our senses.

There is no doubt that kunafa has become a favorite not just during Ramadan, but all-year through. Here is a simple recipe for you to try.

Ingredients

227 gms kadaif angel hair

450 gms akkawi cheese

2/3rd cup of ghee

85 gms crushed pistachios

¼ teaspoon orange food coloring

½ cup water

1 ½ cup caster sugar

3 teaspoons rose water

Method:

1. A day before you decide to prepare the kunafa, desalt the cheese. Cut the akkawi cheese into medium size slices. Soak the slices in a large amount of water ensuring that you regularly change the water. For the kunafa to turn out right, ensure that the water is still salty.

2. On the day of preparation, preheat your oven to 350F.

3. Grab a saucepan and place it on low heat then melt the clarified butter in it together with the food coloring.

4. Place the kadaif into the blender in small batches and ensure you pulse just three to four times to disentangle them and reduce their size. Take the kadaif out and transfer it to a large bowl.

5. Pour in the melted ghee and mix with your hands to ensure that all the angel hair is coated well. Take a square, round or rectangular pan and line it with slightly over half of the kadaif and also the ghee mixture. Use your hands to flatten it in the bottom of the pan.

6. Grate the cheese and then cover the kadaif with the cheese ensuring you press it lightly. You can then cover it with the remaining kadaif ensuring that you flatten it with your hands to level it.

7. Bake it in the oven for about twenty to thirty minutes or just until the kunafa is slightly golden.

While it’s baking, prepare the syrup:

8. Heat the water and the sugar over low heat and then leave to simmer until sugar is completely dissolved. Add some rose water. Remove it from the heat and allow to cool for a few minutes. Finally, remove the kunafa from the oven and drizzle the syrup over it. Sprinkle it with some crushed pistachios and serve hot.