Konafa/Knefeh
Posted on 15. Sep, 2008 by Bethany in Desserts, Recipes, breakfast, middle eastern, veggie
Konafa, also pronounced Knefeh, a decadently rich, creamy, cheesy, crunchy, sweet and savory desert, is very popular during Ramadan. So I thought it couldn’t be more appropriate timing, being that it is Holy Ramadan at the moment. I have added apples as a twist to this recipe, as I am entering it into a recipe contest being held by http://keyingredient.com/ calling for a recipe that includes the key ingredient Apple. So here it is, it’s simple, easy and quick!
For the Konafa/Knefeh
500 grams kataifi pastry-shredded phyllo pastry
300 grams unsalted butter, melted
750 grams Ricotta cheese
2 Apples, finely sliced
1 cup of chopped pistachios
1 cup of chopped walnuts
1 teaspoon cinnamon
For the Kater (Syrup)
4 cups of sugar
2 cups of water
2 teaspoons of rose water
2 tablespoons chopped pistachios
1 teaspoon lemon juice
For the Konafa/knefeh:
Place butter in a saucepan and begin melting
Put Kataifi pastry in a bowl and add the melted butter. Toss it around in the butter making sure it is evenly covered with the butter.
Separate it into 2 halfs. Butter the 9 x 12 inch dish all around
Evenly spread half of the pastry at the bottom of the dish
and evenly spread across with a butter knife
add sliced apples and sprinkle with cinnamon
Add walnuts and pistachios
Evenly spread and cover with the remaining pastry
Now, place in a preheated oven gas 170c for 25 minutes. Now, begin making the Kater as per recipe below.
Combine all ingredients in a sauce pan, stir over heat until sugar is dissolved and bring to a boil. Set aside and let Cool.
Drizzle Kater LIBERALLY all over and enjoy! Sahtein!
I Lust Hummus...
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ude
15. Sep, 2008
this looks… very…
*OMG* I`m hungry now !!!!
I need to have a bite of this !!!!!!
jo-c
16. Sep, 2008
wow wow wow! This is so impressive. And you are right, great timing for Ramadan. I can’t wait to taste Knefeh with apples, how interesting
Hala Bahouth
16. Sep, 2008
It is a mouthwatering recipe.
I will soon try it,
thanx for sharing ur tips .
Rosa
16. Sep, 2008
Wow, wonderful! A scrumptious dessert!
Cheers,
Rosa
[eatingclub] vancouver || js
18. Sep, 2008
This looks so exotic! (Exotic to me, at least.) Intriguing. I don’t think I’ve tasted this before but I want to now. Thanks!
fat burning
21. Sep, 2008
Please link to this site.
Manggy
24. Sep, 2008
Oh, how beautiful! We don’t get kataifi here, though– I didn’t know it came in such fine strands!
Bethany
24. Sep, 2008
Hello Manggy, Kataifi can also be purchased very fine strands/shredded. I’m going to get the recipe to make Kataifi from my Aunt and will hopefully post it up. Thanks for the comment!
A big thank you to my new foodblogger friends — London eater
26. Sep, 2008
[...] Dirty Kitchen Secrets [...]
Timeless Gourmet
26. Sep, 2008
This looks great – I would love some now! I’d also love to know how to make the Kataifi.
Choosy Beggar Tina
29. Sep, 2008
Oh my oh my. K’nefeh is one of my FAVOURITES (I still call them ‘birds nest squares’) and the apple addition would be such a great balance. Well done!
zenchef
02. Nov, 2008
Oh this is just perfect!
I’m always looking for new things to do with Kataifi. Thanks. I love it!
Peggy
15. Oct, 2009
Hi Bethany, thx for the great recipes posted,
but I think this is osmalliyyeh not kneffeh. The kneffeh dough is made out of semolina. Correct me if I am wrong?!!?!
Bethany
16. Oct, 2009
Hello Peggy.
Thanks for stopping by. Knefeh dough comes in many variations. Yes you are right that one of those variations is from semolina and is refered to as the “fine” version in lebanon. Usually you can also cut up the phyllo very small (which I do sometimes, depending on time)
Please note that this knefeh is not the authentic recipe but my version; I don’t use the authentic nabulsi cheese, I use either ricotta or mascarpone and like to add vanilla. Also, sometimes they add orange food coloring to the kataifi.
Mike
25. Jan, 2010
Oh god its so mouthwatering!
Seems like i need a taste for it nice mate!