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Konafa/Knefeh

September 15th, 2008 · 12 Comments

Konafa 

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

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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.

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Separate it into 2 halfs. Butter the 9 x 12 inch dish all around

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Evenly spread half of the pastry at the bottom of the dish

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add the ricotta cheese

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and evenly spread across with a butter knife

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add sliced apples and sprinkle with cinnamon

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Add walnuts and pistachios

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Evenly spread and cover with the remaining pastry

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Now, place in a preheated oven gas 170c for 25 minutes. Now, begin making the Kater as per recipe below. 


For the kater/Syrup:

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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!

 

Tags: Recipes

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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