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!
12 responses so far ↓
1 ude // Sep 15, 2008 at 10:13 pm
this looks… very…
*OMG* I`m hungry now !!!!
I need to have a bite of this !!!!!!
2 jo-c // Sep 16, 2008 at 1:22 am
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
3 Hala Bahouth // Sep 16, 2008 at 3:30 am
It is a mouthwatering recipe.
I will soon try it,
thanx for sharing ur tips .
4 Rosa // Sep 16, 2008 at 10:15 am
Wow, wonderful! A scrumptious dessert!
Cheers,
Rosa
5 [eatingclub] vancouver || js // Sep 18, 2008 at 1:15 am
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!
6 fat burning // Sep 21, 2008 at 11:46 pm
Please link to this site.
7 Manggy // Sep 24, 2008 at 3:53 am
Oh, how beautiful! We don’t get kataifi here, though– I didn’t know it came in such fine strands!
8 Bethany // Sep 24, 2008 at 9:54 am
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!
9 A big thank you to my new foodblogger friends — London eater // Sep 26, 2008 at 12:12 am
[...] Dirty Kitchen Secrets [...]
10 Timeless Gourmet // Sep 26, 2008 at 11:22 am
This looks great - I would love some now! I’d also love to know how to make the Kataifi.
11 Choosy Beggar Tina // Sep 29, 2008 at 4:46 pm
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!
12 zenchef // Nov 2, 2008 at 9:08 pm
Oh this is just perfect!
I’m always looking for new things to do with Kataifi. Thanks. I love it!
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