Konafa/Knefeh

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

IMG_6973 

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.

.IMG_6968     IMG_6977 

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

IMG_6969

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

IMG_6983

add the ricotta cheese

IMG_6994

and evenly spread across with a butter knife

 IMG_6995  

add sliced apples and sprinkle with cinnamon

IMG_7001 

Add walnuts and pistachios

IMG_7005 

Evenly spread and cover with the remaining pastry

IMG_7007 

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


For the kater/Syrup:

IMG_7059 

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!

Love Bethx

Signature here.

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • MySpace
  • Socialogs
  • StumbleUpon
  • Tumblr
  • Blogosphere News
  • Netvibes
  • Yahoo! Buzz
1 Moan2 Moans3 Moans4 Moans5 Moans6 Moans7 Moans8 Moans9 Moans10 Moans (9.50)
Loading ... Loading ...

Subscribe! Enjoyed this post? Suscribe to my RSS feeds!      

Posted in: Apples, cheese pie, Phyllo, Pistachios, Ramadan, Ricotta cheese, Syrup



15 Responses to “Konafa/Knefeh”

  1. ude

    15. Sep, 2008

    this looks… very…
    *OMG* I`m hungry now !!!!
    I need to have a bite of this !!!!!!

  2. 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 :)

  3. Hala Bahouth

    16. Sep, 2008

    It is a mouthwatering recipe.
    I will soon try it,
    thanx for sharing ur tips .

  4. Rosa

    16. Sep, 2008

    Wow, wonderful! A scrumptious dessert!

    Cheers,

    Rosa

  5. [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!

  6. fat burning

    21. Sep, 2008

    Please link to this site.

  7. Manggy

    24. Sep, 2008

    Oh, how beautiful! We don’t get kataifi here, though– I didn’t know it came in such fine strands!

  8. 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!

  9. A big thank you to my new foodblogger friends — London eater

    26. Sep, 2008

    [...] Dirty Kitchen Secrets [...]

  10. Timeless Gourmet

    26. Sep, 2008

    This looks great – I would love some now! I’d also love to know how to make the Kataifi.

  11. 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!

  12. zenchef

    02. Nov, 2008

    Oh this is just perfect!
    I’m always looking for new things to do with Kataifi. Thanks. I love it! :-)

  13. 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?!!?!

  14. 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.

  15. Mike

    25. Jan, 2010

    Oh god its so mouthwatering!

    Seems like i need a taste for it nice mate!

"I'm tickled pink to have you here & I'd love to hear from you! So, drop me a note, exchange your secrets or just have a nibble x"

Leave a Reply

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

Mad About Chickpeas-Hummus B’ Lahme

Love Bethx

Signature goes here...

Share and Enjoy:
  • Digg
  • Sphinn
  • del.icio.us
  • Facebook
  • Mixx
  • Google Bookmarks
  • MySpace
  • Socialogs
  • StumbleUpon
  • Tumblr
  • Blogosphere News
  • Netvibes
  • Yahoo! Buzz
1 Moan2 Moans3 Moans4 Moans5 Moans6 Moans7 Moans8 Moans9 Moans10 Moans (10.00)
Loading ... Loading ...

Subscribe! Enjoyed this post? Suscribe to my RSS feeds!      

Posted in: chickpeas, hummus, hummus awarma, hummus b lahme, hummus b tahini, minced lamb, olive oil, tahini



39 Responses to “Mad About Chickpeas-Hummus B’ Lahme”

  1. Chris Bourne

    12. Jan, 2010

    Well all i can say is the wind in this part of the world has increased tenfold!….but its worth it. Lovin’ this

  2. Sarah, Maison Cupcake

    12. Jan, 2010

    I love proper hummus and I love minced lamb too so the combination of them together is a real winner in my book.

  3. Kerrin @ MyKugelhopf

    12. Jan, 2010

    I am so with you B ! I absolutely love chick peas, and always find myself adding them to any dish when possible, my latest was in a frittata with caramelized onions, mmm ! And hummus with lots of tahini is my fave. Love this post, makes me love chick peas even more. Can’t wait to try your recipe.

    Do you make your own Arabic bread to serve with? Would love to see that recipe too… Beautiful pics by the way, as always !

  4. Mustapha

    12. Jan, 2010

    Mmm.. This is one of my favorite breakfast meals! (yes breakfast), Of course, one shouldn’t forget the pickles, mint & Tomatoes on the side!

  5. Bethany

    12. Jan, 2010

    Agreed. I’ve had it for breakfast…it is the ultimate!

  6. Mowie @ Mowielicious

    12. Jan, 2010

    This is my ultimate favourite Lebanese dish. I could eat it all day and all night.

    Having said that, I’ve never had it for breakfast!

  7. Jamie

    12. Jan, 2010

    Oooh both chick peas and lamb? My absolute favorites and this dish looks so extraordinarily delish! Love it! Breakfast? Really? Interesting, but I see that I could eat this anytime, anywhere!

    Congrats on the new blog! Wow! Truly dynamic you are!

  8. shayma

    12. Jan, 2010

    huge huge fan of humus b’lahme. it’s not easy to photograph white foods, your photos came out lovely. i also like humus the way an egyptian friend has taught me- chickpeas, olive oil and a dash of cumin powder. sometimes the tahineh is too strong for me (only sometimes!) best wishes, shayma

  9. Bethany

    12. Jan, 2010

    Hi Shayma and thanks for your lovely comment :) If the chicpeas are left chunky then I believe you are talking about this one http://www.dirtykitchensecrets.com/mad-about-chickpeas-hummus-balila/ I do love that version as well…

  10. Jeanne @ Cooksister

    12. Jan, 2010

    Ooooh – I think I’m in love! Chickpeas are fantastically versatile ( I also serve thm instead of mashed potato – mashed with some slow-cooked sliced onions in lots of olive oil with amoky paprika). I like the etymology lesson too – I’m a sucker for words :)

  11. Cherine

    12. Jan, 2010

    I’m mad about chickpeas too. Love the photos, they’re so appetizing!! Congrats on the new blog. I’ll take a peek at it. :)

  12. Trissa

    12. Jan, 2010

    Congratulations on your new blog! I’ll head over to check it soon. In the meantime thanks for sharing the information on hummus! Who would have thought a chickpea could be so interesting. You managed to pull it off!

  13. Asha@FSK

    12. Jan, 2010

    Sighhh.. if this isn’t comfort food, I don’t know what is!! Add to that, home cured lamb… you lucky lucky thing :) ) Does your dad sell them by any chance??

  14. Kitchen Butterfly

    12. Jan, 2010

    You know what I’ll be making next as I have a huge bottle of Tahini, a rather large tin of chickpeas and some pomegranate molasses……Thanks for the inspiration!

    Congrats on the Nomad Telegraph……………it looks gorgeous. Wow!!!!!!!!

  15. Miranda

    12. Jan, 2010

    mmh…this looks incredible. i would love some of that about now!

  16. Happy Cook

    12. Jan, 2010

    My daughter love chickpea too. When she was little she used to cakk them indian balls :-) It is a really unique way of serving them with the meat.

  17. Global Patriot

    12. Jan, 2010

    Beautiful dish, though I was expecting the savory lamb to stand on its own. What a surprise to see the pomegranate molasses on the list of ingredients, fabulous twist!

  18. The Cooking Ninja

    12. Jan, 2010

    mmm…I love chick peas too. That dish is delicious.

    Congrats on your new blog. :)

  19. Maunika

    12. Jan, 2010

    Beth love hummus loads. I cud eat it with anything. Never tried it like this with minced lamb but have had it with diced lamb in restaurants. I definitely going to make this one. Your recipe looks really good.

  20. Sarka

    12. Jan, 2010

    I don’t know if I love chickpea but I definitely like it! :) I bought a glass of tahini couple of months ago to make hummus (aka hummus b’ tahini) at home but never did it. Now you inspired me to try it.
    Congrats of your new blog – wonderful!

  21. Cynthia

    12. Jan, 2010

    I’m with you – a serious lover of chickpeas.

    Hey, did you hear that feature on the BBC about the “row” over whose hummus is the best – Lebanese or Israeli?

  22. Ben

    13. Jan, 2010

    Very nice post! I must admit that I don’t know much about hummus, other than eating them once or twice at parties, but I really want to make something with them now.

  23. Bethany

    13. Jan, 2010

    Hey Cynthia! Yes I did and I’ve actually been thinking about writing up a post on my thoughts on the whole thing…I think I will now.

  24. Katherine

    13. Jan, 2010

    I like chickpeas too. What a great combination, chickpeas, pinenuts and lamb mince. Now I’m hungry.

  25. shayma

    13. Jan, 2010

    hi beth, the recipe from your link is very nice- but different than the one i am referring to. the hummus w/o tahineh she taught me involves whizzing the chickpeas and adding lemon, salt and cumin powder, that’s all. in fact claudia roden has the simple decription/recipe for it in her book, The New Book of Middle Eastern Food. x shayma

  26. The Grubworm

    13. Jan, 2010

    Oh my word, i am in Hummus heaven! Hummus is one of those things i can eat over and over again, and there is nothing like the home made stuff. I’m excited by the recipe for Hummus B’Lahme – the combination of lamb and pinenuts works so well. Those photos are great too.

  27. meeta

    13. Jan, 2010

    i love chickpeas too in almost any form and especially served with tahini! this with the meat looks great too and i can’t wait to get to dubai to start eating this stuff!

  28. Su-yin

    13. Jan, 2010

    This looks fabulous – I love pine nuts as well and I think it’s brilliant that you’ve added this to the hummus. And you have meat in it as well, could it get any better? :P

  29. deeba

    13. Jan, 2010

    I adore the ‘cast of characters’…you have me craving for some right now Beth! I love your foodie adventures! YUM!!

  30. Bethany

    13. Jan, 2010

    Shayma- sent ya an email x
    Grubworm- AMEN!
    Su-yin: it’s diiiiiivine! :)
    Deeba: I wanna hold youuuur haaaaand! XX

  31. Bethany

    14. Jan, 2010

    I’m bringing you some this weekend

  32. Barbara Bakes

    14. Jan, 2010

    The pine nuts sound like a great addition. I really need to get more brave about using chickpeas. This looks delicious!

  33. tasteofbeirut

    15. Jan, 2010

    I too love hummos and sizzling pieces of fatty lamb! Yum! Your photos are splendid!

  34. Chris Bourne

    15. Jan, 2010

    Need your food need your food!

  35. Manggy

    18. Jan, 2010

    I went to an all-hummus restaurant in NY a few months ago and I absolutely loved it! This looks fantastic! :)

  36. Ladybird

    19. Jan, 2010

    Hummus rocks! And it is sooo good for you, always a bonus :)

  37. Kate/Kajal

    19. Jan, 2010

    I can see myself wiping this dish clean. I am a huge fan of Lebanese/Arabic food, and this is absolutely delcious ! The the kinda stuff that i love ! Awesome post, gr8 pictures I’m loving it !!!

  38. diva

    19. Jan, 2010

    oh beth! ME TOO!! mad about chickpeas. i used to eat em outta the can just like that. lol.
    beautiful houmous. i like having houmous wraps or sandwiches. so yummy!

  39. barbara

    08. Feb, 2010

    I’m on a chick pea love fest at the moment. Too. I’ve been making a similar dish with pork mince served with rice. The lamb version sounds delicious.