Cheese Kunafe Recipe
Cheese Kunafe is one of the Palestinian recipes that is famous for its city Nablus. It is a very delicious dessert that is eaten in Levant countries and it is very common among the Arab world. Rick people open a series of dessert shops over the world for this type of Kunafe especially in the Arab world and it is so famous in Palestine, Syria, Jordan, Lebanon and Iraq.
It consists of Kunafe dough that looks like long stripes added to ghee and syrup (sugar, water and some additions), red dye and Nablus cheese because it melts and is very tasteful, but it should be soaked in water for a night before it gets used to get rid of the salty taste from the cheese. It is usually garnished with pistachio and syrup.
Prep. Time: 60 minutes.
1 kg. soft Kunafe
4 cups Halloumi cheese or you can use white Mozzarella
1 ½ cup flour
1 cup syrup
2 tablespoons rose water
1 tablespoon orange flower water
2 cups melted butter
1-Cut the cheese, a day before, into thin slices and soak in cold water over night with changing the water regularly. This method is applied to get rid of the salty taste from cheese.
2-In the second day, drain the cheese and put in high-edged tray then put in heated oven until it melts and till you see water surrounds cheese.
3-Meanwhile, mix the Kunafe with cheese and spread in the bottom of tray with diameter of 30 cm to cover well. Press with fingers. It is recommended to buy a pre-made Kunafe from supermarkets because making it at home is similar to the impossible. You can make it at home from the white bread pulp or 3 cups of semolina, 1 cup of ghee, 1 cup sugar and ¼ cup water then dry in oven and rub softly.
4-Add the tray over cook, not in the oven, and spin regularly to make sure that all parts are getting cooked.
5-Get the cheese tray out and put in a deep casserole over heat, then mix the cheese until it gets soft then add flour, syrup, water, rose water. Whisk regularly.
6-Pour the cheese mixture over the dough and add a larger tray over it then flip the small tray over the larger one, to get the cheese in the bottom.
7-Leave on a low-heat then spread the syrup over the surface; serve with syrup and with tea.
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