Kunafah by No_Stock1171

Merhaba From Türkiye 👋 First, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweets you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. Künefe or kanafeh or kunafeh or kunafah or ... I don't know any other names of it.. But basically, it's a sweet pastry made from wiry kadaif filled/ layered with unsalty soft cheese and soaked in sugar syrup. Served hot or at room temperature. Künefe is popular in Turkey and in some Mediterranean countries (as a former Ottoman Empire). In Turkey, some cities (like Hatay, Adana, Mersin, Sanliurfa, Mardin) had claimed where this Künefe originated from. But according to sources Künefe originally from Arabian. The soldiers of the Ottoman Empire which were sent on the road to the establishment of the Republic have gone to Yemen. Some of the troops here had made some "sweets/ dessert" and then later when they (ottoman soldiers) have returned to their home they started to learn making this dessert. Künefe came to Mersin the end of the year 1930, and to Hatay at 1940s. I ate this sweet pastry the first time a few years ago when I got to Turkey for 1st time ( I think it was around 2008). And my first impression was this dessert was away too sweet for me.. any Turkish dessert was too sweet for me as they mostly soaked in thick sugar syrup. But after a few years of living here slowly, my taste has adapted, but still, I eat some sweets in moderation. This popular and everybody's favorite dessert is surprisingly easy to make. Here I use a plate specially for making Künefe. It has about 15 cm in diameter with deep-set in the middle part (around 12 mm depth). But feel free to use baking tray or pan. The recipe I saw from one of TV program I saw, and.. there wasn't an exact amount of ingredients used. You need to know that this künefe has a thin layer with a cheese layer in between. Press the kadaif pretty hard to make it solid and flat. yeaah... for me who living in Turkey, it's very easy for me to get this dessert around the corner, but again, since I'm living here -which is easy to access to all ingredients - I want to experience (not mastered though) how to make this famous dessert for my family. So for you who wants to experience Turkish dessert for your family... here recipe I use: Serve 3~4 plate diameter 15cm Ingredients: For thick sugar syrup (make ahead): 650~700 gr sugar 400 ml water 1 tsp corn syrup (optional) 1/2 lemon, juiced, and zest. ⇒Mix all ingredients and heat until rolling boil. Chill to room temperature until ready to use. I use unsalted string cheese For kadayif pastry: About 350 gr stale wiry kadayif* about 400 gr good quality butter, soften at room temperature 2 Tbsp molasses ( I use grape molasses) "künefe soft cheese" unsalted (here mostly people use Hatay cheese or string cheese) Pistachio and clotted cream (turk; kaymak) for serving. (*) I use fresh kadayif then keep at room temperature and unwrap so it gets dry a bit. Kadayıf string How to make: 1. Roughly chopped kadayif into smaller part 2. Mix soften butter with grape molasses. Take your künefe plate (or use baking tray or cast iron pan), generously rub with butter. 3. Scatter chopped kadayif over butter. I didn't measure exactly how many grams (around 50 gr each layer). Then press firmly with your palms or something flat and heavy so you will get firm and solid layer. 4. Layer the cheese evenly over kadayıf. 5) Again cover with kadayif and press firmly. 6) Heat over a low flame while pressing the surface with something flat. Cook until brown, you can see the edge become brown and künefe can easily separate from plate. 7. Now this is a little bit tricky step.... How to turn over your künefe. Take one flat plate, put face down over künefe plater then with fast movement flip over those plates... taddaaa... 8. Generously rub again künefe plater with butter before slip over your künefe. 9. Cook other side over low heat evenly until golden brown. Once off from stove, generously flush künefe with sugar syrup. Serve warm or room temperature. Sprinkle with chopped/ powdered pistachio and dollop of clotted cheese (kaymak). I skip kaymak because I think I already gain some big calories with this dessert (^,^) Warning: This food is highly recommended while you visit Turkey, especially to these area: Hatay, Sanliurfa, Gaziantep, Mardin, Adana, Mersin and around that area (^,^) Do not think about your diet program while enjoy this. Note and bookmark this recipe cause it's addictive dessert, you might want it again and again (^,^) Source: History of Kunefe Ottoman Empire Kanafeh Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ⇊ ⇊ ⇊ ⇊ ⇊ PIN THIS FOR LATER ⇊ ⇊ ⇊ ⇊ ⇊ Shop for the ingredients: loading...

Kunafah is a cheese-based pastry, made with crispy kataifi dough, akawie cheese, and gooey ricotta; all soaked in a rosewater syrup for a sweet finish.

#2019 A middle Eastern dessert

What is a Kunafoli you say? Well it derived from me being greedy and wanting Kunafah on the Go. So with some late night thinking, combining my East meets West brain I came up with a Kunafoli, when a Kunafah meets Cannoli. So if you happen to be part Arab and part Italian, this is an ode to you!

Kunafah is a cheese-based pastry, made with crispy kataifi dough, akawie cheese, and gooey ricotta; all soaked in a rosewater syrup for a sweet finish.

What is a Kunafoli you say? Well it derived from me being greedy and wanting Kunafah on the Go. So with some late night thinking, combining my East meets West brain I came up with a Kunafoli, when a Kunafah meets Cannoli. So if you happen to be part Arab and part Italian, this is an ode to you!

With Ramadan gracing us with its presence, one cannot deny the very culinary experiences that remind us of a part of this holy month. Ramadan, a month of worship and giving, is also a month full of

Kunafah is a cheese-based pastry, made with crispy kataifi dough, akawie cheese, and gooey ricotta; all soaked in a rosewater syrup for a sweet finish.

Kunafah is a cheese-based pastry, made with crispy kataifi dough, akawie cheese, and gooey ricotta; all soaked in a rosewater syrup for a sweet finish.

Introducing our latest delight: a luscious blend of chocolate, kunafah, and nuts, 16 pieces crowned with a unique topping. pistachios, cranberries, hazelnut , cashews, almond, or coconut to elevate your indulgence to the next level. Viral Dubai Kunafa with Chocolate and nuts, Kunafa pieces with Chocolate and nuts, Dubai Viral Chocolate awesome taste, gift for loved ones !! THE BEST GIFTS , MADE IN CANADA BY AliaDates !!

KNAFEH AL ESTILO EGIPCIO (knife, kunafeh, kunafah, kunafa kunefe, knafe, konafah e knafeh) - ORIENTE MÉDIO - NOTA ...

There is an ongoing debate about where kunafah, a sweet cheese “pie” usually eaten for breakfast, originated. Some claim Turkey as its country of origin, others swear it is Palestine, and others claim it is from Syria. There isn’t enough research for us to tell for sure, but what is certain is that there are two main types of kunafah. In kunafah Nabulsiyah, from Palestine, the kataifi pastry— called “hair” pastry because it is made in very thin, long strands—is colored red and used as is. The Lebanese version is known as kunafah mafrukah (meaning “rubbed”), because the strands of kataifi are buttered, then rubbed and rubbed until they become like fluffy breadcrumbs. Also the Lebanese version has no coloring. In Lebanon kunafah is made into a sweet sandwich by stuffing it inside the fat part of a sesame bread that looks like a handbag, with a handle and a fat pouch part, then drenching it and the inside of the bread in sugar syrup. It is fairly simple to prepare and all you need is to buy kataifi fresh or frozen from a Middle Eastern store. You can make this in the oven (as below) or on the stovetop. You can vary the cheese by using 1 pound (450g) Arabic clotted cream (qashtah) and follow the instructions as below.

Delicious Kataifi squares with a spiced walnut filling. So easy to put together.

Explore Ramadan culture in Turkey: from sahur to iftar traditions, culinary delights, community gatherings, cultural events, and festivals

Kunafah Rolls:Thin, crispy phyllo sheets rolled up with a stuffing of creamy ashta and drizzled with syrup.

Welcome to Çitra's Home Diary. Good food, favorite recipes. Turkish food, Indonesian and beyond.

Merhaba From Türkiye 👋 First, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweets you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. Künefe or kanafeh or kunafeh or kunafah or ... I don't know any other names of it.. But basically, it's a sweet pastry made from wiry kadaif filled/ layered with unsalty soft cheese and soaked in sugar syrup. Served hot or at room temperature. Künefe is popular in Turkey and in some Mediterranean countries (as a former Ottoman Empire). In Turkey, some cities (like Hatay, Adana, Mersin, Sanliurfa, Mardin) had claimed where this Künefe originated from. But according to sources Künefe originally from Arabian. The soldiers of the Ottoman Empire which were sent on the road to the establishment of the Republic have gone to Yemen. Some of the troops here had made some "sweets/ dessert" and then later when they (ottoman soldiers) have returned to their home they started to learn making this dessert. Künefe came to Mersin the end of the year 1930, and to Hatay at 1940s. I ate this sweet pastry the first time a few years ago when I got to Turkey for 1st time ( I think it was around 2008). And my first impression was this dessert was away too sweet for me.. any Turkish dessert was too sweet for me as they mostly soaked in thick sugar syrup. But after a few years of living here slowly, my taste has adapted, but still, I eat some sweets in moderation. This popular and everybody's favorite dessert is surprisingly easy to make. Here I use a plate specially for making Künefe. It has about 15 cm in diameter with deep-set in the middle part (around 12 mm depth). But feel free to use baking tray or pan. The recipe I saw from one of TV program I saw, and.. there wasn't an exact amount of ingredients used. You need to know that this künefe has a thin layer with a cheese layer in between. Press the kadaif pretty hard to make it solid and flat. yeaah... for me who living in Turkey, it's very easy for me to get this dessert around the corner, but again, since I'm living here -which is easy to access to all ingredients - I want to experience (not mastered though) how to make this famous dessert for my family. So for you who wants to experience Turkish dessert for your family... here recipe I use: Serve 3~4 plate diameter 15cm Ingredients: For thick sugar syrup (make ahead): 650~700 gr sugar 400 ml water 1 tsp corn syrup (optional) 1/2 lemon, juiced, and zest. ⇒Mix all ingredients and heat until rolling boil. Chill to room temperature until ready to use. I use unsalted string cheese For kadayif pastry: About 350 gr stale wiry kadayif* about 400 gr good quality butter, soften at room temperature 2 Tbsp molasses ( I use grape molasses) "künefe soft cheese" unsalted (here mostly people use Hatay cheese or string cheese) Pistachio and clotted cream (turk; kaymak) for serving. (*) I use fresh kadayif then keep at room temperature and unwrap so it gets dry a bit. Kadayıf string How to make: 1. Roughly chopped kadayif into smaller part 2. Mix soften butter with grape molasses. Take your künefe plate (or use baking tray or cast iron pan), generously rub with butter. 3. Scatter chopped kadayif over butter. I didn't measure exactly how many grams (around 50 gr each layer). Then press firmly with your palms or something flat and heavy so you will get firm and solid layer. 4. Layer the cheese evenly over kadayıf. 5) Again cover with kadayif and press firmly. 6) Heat over a low flame while pressing the surface with something flat. Cook until brown, you can see the edge become brown and künefe can easily separate from plate. 7. Now this is a little bit tricky step.... How to turn over your künefe. Take one flat plate, put face down over künefe plater then with fast movement flip over those plates... taddaaa... 8. Generously rub again künefe plater with butter before slip over your künefe. 9. Cook other side over low heat evenly until golden brown. Once off from stove, generously flush künefe with sugar syrup. Serve warm or room temperature. Sprinkle with chopped/ powdered pistachio and dollop of clotted cheese (kaymak). I skip kaymak because I think I already gain some big calories with this dessert (^,^) Warning: This food is highly recommended while you visit Turkey, especially to these area: Hatay, Sanliurfa, Gaziantep, Mardin, Adana, Mersin and around that area (^,^) Do not think about your diet program while enjoy this. Note and bookmark this recipe cause it's addictive dessert, you might want it again and again (^,^) Source: History of Kunefe Ottoman Empire Kanafeh Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ⇊ ⇊ ⇊ ⇊ ⇊ PIN THIS FOR LATER ⇊ ⇊ ⇊ ⇊ ⇊ Shop for the ingredients: loading...

Kunafah is a cheese-based pastry, made with crispy kataifi dough, akawie cheese, and gooey ricotta; all soaked in a rosewater syrup for a sweet finish.

Middle Eastern cuisine, malaysia food blogger, Middle Eastern cuisine, malaysia food blogger, filipino blog, food writer, hadramawt kitchen

“Philosophy [nature] is written in that great book which ever is before our eyes -- I mean the universe -- but we cannot understand it if we do not first learn the language and grasp the symbols in which it is written. The book is written in mathematical language, and the symbols are triangles, circles and other geometrical figures, without whose help it is impossible to comprehend a single word of it; without which one wanders in vain through a dark labyrinth.” Different versions of 'revani' exist in many cuisines under several names throughout the eastern Mediterranean, including Greece, Turkey, Egypt and Jordan to name a few. The recipe below is an easy one that anybody can make at home. Feel free to add any flavour other than vanilla - lemon or orange zest, coconut, etc. Ingredients For the cake 3 eggs 1/2 cup sugar 1 pinch of salt 115 ml milk 115 ml vegetable oil 1 cup fine semolina 1 cup flour 1 pouch of baking powder (14 g) 1 tsp vanilla extract butter to grease the baking pan shredded coconut to garnish For the syrup 3 cups sugar 3.5 cups water juice of 1/2 lemon Method 1. Prepare the syrup first. Add in a saucepan the sugar, water and lemon juice. Boil for about 5-10 minutes over medium heat until the sugar has dissolved and the syrup has slightly thickened. Remove the pan from the stove and set aside to cool down to the room temperature. 2. Make the cake. Preheat the oven to 185 degrees. Grease a preferably square or rectangular baking pan with butter and dust it with a little flour all around. In a large mixing bowl, beat the eggs and sugar first with a pinch of salt to a fluffy and foamy light yellow cream. Use a hand blender and mix well for 5-6 minutes. Add in the milk , oil and the vanilla extract and mix for another 1 minute. Mix the flour, semolina and baking powder together in a medium bowl. Stir in the flour mixture and mix until you get a smooth batter. Do not over-mix. Pour the batter into the baking pan and bake for about 25 minutes at 180-185 degrees until the top gets golden brown or a toothpick inserted in the center comes out clean. 3. Soak the cake in the syrup. Once you remove the pan from the oven, drizzle the cool syrup all over the cake slowly using a large spoon slowly and let it soak in. When you've used up all the syrup, cover the cake with foil and let it cool down to the room temperature. Garnish with shredded coconut, ground pistachio, walnuts, or almonds before serving.

Ägypten und ägyptisches Essen stehen auf der Bucket-Liste vieler Reisender. Zusammen mit der antiken Geschichte, den atemberaubenden Stränden

Kunafah is a cheese-based pastry, made with crispy kataifi dough, akawie cheese, and gooey ricotta; all soaked in a rosewater syrup for a sweet finish.

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