Kunafa
4 servings
90 minutes
Kunafa is a refined dessert of Eastern cuisine that dates back to the Ottoman Empire. Its base consists of the thinnest strands of kadaif dough soaked in fragrant syrup. Inside is a creamy filling with pistachios and raisins, creating a rich texture and delicate flavor. When baked, the dough acquires a crispy golden crust that contrasts with the soft core. Kunafa is a symbol of celebration and hospitality, served hot and generously adorned with nuts and syrup, complementing the meal with sweet delight. This dessert is popular in the Middle East and Turkey, where it is prepared for special occasions to enjoy its warm, rich taste. Kunafa is often served with a cup of strong tea or coffee, enhancing its sweet and spicy notes. It’s not just a treat—it's a gastronomic journey into the heart of Eastern traditions.
1
We mix water, flour, salt, and eggs to make a liquid dough similar in consistency to pancake batter. It is important to thoroughly mix all lumps, even the smallest ones. The resulting dough is placed in a cellophane pastry bag (a stationery file can also be used) and only the very tip is cut off so that the stream of dough is as thin as possible.
- Wheat flour: 400 g
- Salt: pinch
- Chicken egg: 1 piece
- Water: 200 ml
2
We turn on medium heat. In a preheated pan, greased with vegetable oil or lard, we quickly and confidently apply thin strands of dough. They should not be fried until golden brown, just hold for 5-10 seconds and remove. Of course, we fry only on one side.
- Vegetable oil: to taste
3
First of all, you need to prepare the syrup (for making kunafa, you can use melted honey instead of syrup by adding a little water), as it needs time to cool down. Combine water and sugar, add lemon juice and cardamom. Boil on medium heat for about 5-7 minutes.
- Sugar: 2 g
- Water: 200 ml
- Lemon: 1 piece
- Cardamom: pinch
- Honey: to taste
4
Next, we grind the kadaif dough. This can be done by hand, but it's better in a food processor to get uniform small 'needles' of dough.
5
We are melting butter.
- Butter: 200 g
6
Combine the crushed dough with melted butter and mix well.
- Butter: 200 g
7
We place half of the dough in the baking dish and press it down slightly with our hands. It's better to choose a dish that can be served on the table, like a low tart pan. Then there's no need to use parchment paper.
8
Then we layer raisins and crushed pistachios, leaving 1/3 of the nuts for decoration.
- Honey: to taste
- Lemon: 1 piece
9
And we close everything with the remaining test, pressing it slightly with our hands.
10
Bake the kunafa at 200 degrees until golden brown. Pour syrup over the hot kunafa and garnish with nuts.
11
Bake the kunafa until golden brown, remove from the oven, and drizzle with syrup.