Kunafa With Cream arabic recipe

My investigation into the universe of Kunafa, has turned up a lot of logical inconsistencies in spellings, and articulations and fixings. They all to concur on kataifi just like the star fixing. (in spite of the fact that I found one utilizing bread outside layer) Some are made with cream and gentle cheddar like mozzarella. And afterward absorbed a sweet straightforward syrup. The Americanized forms for the most part use mozzarella instead of sourcing the credible fixings, as they can be elusive state-side.

And afterward, there is this variant. With no cheddar by any stretch of the imagination. I trust it to be Arabic or Palestinian. Our cake gourmet expert made this for an organization gathering and I have been imploring him for the formula since. It was so light, marginally sweet, not overpoweringly saccharine. His concept of a formula was to utilize 2 lbs of this,


and a gallon of that….enough to make a cake enormous enough to serve an eatery. I’ve at last got it pared down to a serviceable size. The filling is sweet, however not overwhelming, delicate and shockingly light. It is a decent impact, the firm mash of the kataifi with the fragile velvety filling. Tell us how you like it.A Middle-Eastern most loved and a month of Ramadan convention. This variety of Konafa is produced using crunchy destroyed phyllo cake, sandwiching a velvety, pudding-like filling, and splashed with a scented straightforward syrup.

This cream-filled konafa implies significantly more to me than only an absurdly decent sweet.

It’s been there for EVERY first day of the period of Ramadan for whatever length of time that I recall.

It went to all the jam-packed family social events, saw every one of the celebrations, the enormous grins, the noisy welcome, the best TV appears and new plugs, the hung beautifications and the lit lamps. In any case, the greater part of all, it was what anticipated us in the wake of a difficult day of fasting.

I’m simply exceptionally enamored with Ramadan and all that it carries with it. The otherworldliness is unrivaled and the quietness is something I anticipate every year. I can’t resist the urge to adore the nourishment as well:) I attempt to downplay it however as to not resist the entire reason for fasting. Pinky swear.


Just in the event that you’re new, more or less, Ramadan is the heavenly month for Muslims. We quick from dawn till dusk. Which implies no nourishment or drink for the duration of the day, and afterward break our quick with a dinner by nightfall. Ofcourse there’s much more to it, similar to philanthropy, carrying out beneficial things and soul cleaning, yet you’re here for the konafa, so we should get to it:)

An Arabian dessert, an extravagant, tasteful, and a modern please. Middle Easterners love Kunafa and in spite of the fact that Arab men are not all that enamored with dessert, yet they appreciate this magnificence without a doubt! I thought of sharing this form of Kunafa with Cream with you, to give you that it is so natural to begin to look all starry eyed at this magnificence!

In Egypt, Middle Eastern nourishment is the feature of the table in Ramadan, particularly with regards to dessert. To such an extent that we call them “Ramadani Sweets.” We once in a while eat any American or European pastries, which we love all year, and in the event that we do, at that point it must have this “Ramadani” contact to it. Chocolate isn’t huge either this time… murmur.

So with today denoting the principal day of Ramadan, I found no better pastry to impart to you then the one I grew up eating each first day of each Ramadan.


My affection for konafa or kanafeh is no mystery. I just made 3 Middle Eastern pastries here on the blog, which are all konafa. Look at them here and here. No doubt about it… I’m very fixated. In any case, I guarantee there’s increasingly… a whole lot more to Middle Eastern baked goods. During this month, I’m wanting to escape my “konafa air pocket” and show you a couple of different treats, with some insane turns en route.



2 cups (400g) granulated sugar

1 cup water

Press of lemon

1/2 teaspoon vanilla concentrate (or 2 teaspoons orange bloom water)


2 cups entire milk (or 1 cup milk in addition to 1 cup overwhelming whipping cream for a more extravagant filling) (*see note beneath)

2 tablespoons (25g) granulated sugar

4 tablespoons (28g) cornstarch (or 3 tablespoons (21g) for a looser consistency; my own preferance)

1 medium bit of mastic (mistika), ground into fine powder (discretionary, yet exceptionally suggested)


1 lb/500g konafa (otherwise known as kataifi batter), crisp or solidified. In the case of utilizing new, solidify for an hour for simpler cutting. In the case of utilizing solidified, defrost slightly*

1 cup (227g) unsalted spread or ghee, softened and cooled




In a medium pot, join together the sugar, water and press of lemon juice. Set on the stove top over medium high heat. Attempt to abstain from mixing it as it warms to keep crystallization from occurring, yet on the off chance that the sugar isn’t dissolving, at that point assist it with trip with a couple of mixes. When it reaches boiling point, STOP mixing.

Heat to the point of boiling, at that point quickly lessen the warmth to low and give it a chance to stew for no longer than 10 minutes. Set a clock! The syrup will thicken marginally, and have a consistency like hotcake syrup. On the off chance that it stews for longer it could thicken excessively and become sweet like and not pourable. Mix in the vanilla or orange bloom water.

Move to a medium bowl or sauce pitcher and permit to cool to room temperature before utilizing.


In a little pot, off the warmth, whisk together the milk, cream (if utilizing), sugar and cornstarch until very much joined and the cornstarch has broken up totally with no obvious irregularities.

Set the pan over medium high warmth and bring to a full bubble, whisking always. Keep on bubbling for a couple of more seconds until the blend thickens and enormous air pockets structure around the surface.

axresdefault (1)

Expel the pan from the warmth and race in the ground mastic, if utilizing.

Put the cream-filling aside to cool marginally as you set up the konafa outside layer.


Modify the broiler rack to bring down center position and preheat the stove to 375C/200C. Vigorously spread a 26cm/10inch cake skillet. Put in a safe spot.

Over a huge bowl, shred the konafa/kataifi mixture into 1inch/2.5cm long pieces. I’ve discovered that cutting the konafa while semi solidified, makes for the least demanding approach to break it. So regardless of whether utilizing crisp kunafa, stick it in the cooler for about an hour prior to cutting it.

Pour the dissolved ghee equitably over the konafa. On the off chance that utilizing margarine rather than ghee, for crisp, extra flimsy konafa mixture, simply pour the yellow fluid (butterfat) of the softened spread, abandoning the white layer (milk solids). In the case of utilizing thicker, solidified konafa/kadiafi, simply pour all the margarine in. Blend the margarine equally with you hands, into the konafa shreds, ensuring it gets all around covered and each strand is sparkling.

Move 66% the measure of konafa in the readied container and immovably press it on the base and up the sides. Make a divider with the konafa around the sides of the skillet; this will help contain the cream filling during the preparing procedure and keep it from consuming. Pack the konafa as firmly as would be prudent. Utilize the base of a cup or estimating cup, to help pack it firmly and smooth out the konafa.

Pour in the cream filling and spread with a spatula into an even layer.

Disperse on the staying third of the konafa over the cream filling, softly press it on to follow.


Move the skillet to the stove and prepare for 35 to 45 minutes, or until the top and sides of the konafa are profound brilliant dark colored in shading. Utilize a blade to drive the side of the konafa, to check the shading. The more it prepares, the crunchier it gets. So prepare it for less time on the off chance that you lean toward a gentler outside.

Expel the konafa from the stove and quickly pour on the syrup, beginning from the edge and moving towards the middle, in a roundabout movement, making a point to cover the whole surface. You probably won’t require every last bit of it. Hold extra syrup for sprinkling over individual servings whenever wanted, or refrigerate for another utilization.

Let the konafa rest for 10 minutes to take into account the syrup to absorb, at that point flip on to a serving platter.

Cut into wedges and serve immediately. Konafa is best appreciated warm.

Write your comments here!