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This is a tried and true recipe tasted by many.
Kunafa is a popular Middle-East dessert, made by layering shredded phyllo dough with sweet pudding or cheese and drenching it in a sugar syrup. It’s sweet and crunchy and is beloved by many.
Egypt is renowned for its unique Kunafa creations, featuring variations such as mango kunafa, Nutella kunafa, and kunafa with nuts. They explore numerous ways to enjoy this delightful dessert.
I remember a moment in Paterson, New Jersey, when I stepped into a Turkish bakery that made Egyptian-style kunafa. Curious about why they choose Egyptian style kunafa vs cheese Kunafa, I asked the owner why they opted for this specific variation, considering that Turkish kunafa traditionally features cheese. The owner’s response was, “We offer this style because it has a superior taste and stays fresh for our customers who enjoy desserts throughout the day.” He couldn’t be more correct in my opinion.
Kunafa Food Feuds
In the latest episode of Food Feuds, Kickin’ it with Sal takes on the delectable challenge of determining which Middle Eastern country crafts the best Kunafa. With variations from Palestine, Lebanon, Turkey, Greece, and Egypt on the table, the battle of flavors and techniques unfolds.
While every Middle Eastern country brings its unique twist to Kunafa, the spotlight shines on Egypt’s rendition in this Food Feuds episode. The Egyptian style of Kunafa emerges as a standout, showcasing a distinctive approach by using only ashta (pudding) as the filling within the delicate strands of phyllo dough. This singular choice sets Egypt apart from the others, presenting a culinary experience that is both unique and delightful.
The regional variations explored in the episode, including the incorporation of cheese by Turkey, Lebanon, and Palestine, add layers of complexity to the Kunafa landscape. Each country’s cultural influences and traditional ingredients contribute to the rich tapestry of flavors that define their interpretation of this beloved Middle Eastern dessert.
As Food Feuds continues to unravel the mysteries of international cuisine, the battle for the best Kunafa becomes not just a quest for taste supremacy but an exploration of cultural identities expressed through food.
Tips and Tricks
- 1 lb Shredded Kunafa Dough: You will find this at many Arabic grocers or greek grocers. It’s usually located in the freezer section but some have it in the fridge section. When using it, make sure you defrost it. Once you open it there is no going back. You need to start shredding as soon as possible because the dough will get dry and crispy. If you feel like it is starting to get dry make sure to add some melted butter and spread it all over.
- 1 and 1/2 stick of butter: You can melt this in the microwave or a saucepan. I go the easier route and just place it in the microwave for a couple of seconds. You may need to keep melting it throughout this whole process.
- 3 cups of whole milk: Make sure you are not adding any 2% milk, you want the whole fat.
- 1/2 cup of half and half: You can also add heavy cream if you do not have half and half but it will be much thicker.
- 3 tablespoons of sugar
- 1 teaspoon of vanillin: It is important to get the powdered vanillin for this recipe. It smell and tastes wonderful in this kunafa.
- 3 tablespoons of cornstarch: You will find that there will be clumps when you first add it into the sauce pan. It’s important to just keep on stirring until the cornstarch is completely incorporated.
The secret ingredient here is powdered vanillin. While many people use extracts or no flavoring at all, the vanillin is so potent that it enhances the pudding’s flavor beautifully. I highly recommend opting for powdered vanillin over other flavorings for the best results!
For the Syrup
- Juice of 1/2 of Lemon
- 2 and 1/2 cup Sugar
- 2 and 1/2 cup Water
Making syrup can get a little tricky because you have to have all eyes and ears on the stove while this is boiling. The moment you turn away, it can turn into candy or sugar wax. If it does get a little to thick, you can add some water in to counter balance it. You want it to be more on the liquid side, like a syrup, so that it can penetrate through the kunafa pieces.
I don’t really like adding any flavored waters to my syrup because, in my opinion, it’s so fragrant and it tastes like I am eating a perfume. It takes away from the whole kunafa experience. If you want to drop in some rose or orange blossom water feel free to, but it’s not my preference.
The type of pan you use will also affect the baking time. A darker pan may require a shorter time in the oven, while a lighter pan might need a bit longer. Keep an eye on it and watch for a golden crust to form on top as a sign that it’s ready!
Egyptian Kunafa Recipe
Ingredients
- 1 lb Kunafa (Kataifi) Dough, Shredded Use a food processor for fast results or you can shred it by hand
- 12 tbsp Butter About a stick and half
- 3 cups Whole Milk
- 1/2 cup Half and Half
- 3 tbsp Sugar
- 1 tsp Vanillin The powder kind
- 3 tbsp Cornstarch
For the Syrup
- 1/2 lemon, juiced
- 2 & 1/2 cup Sugar
- 2 & 1/2 cup Water
Instructions
- Heat oven to 350 degrees F and melt butter over saucepan or microwave. In a 10-14 inch circular baking dish, use some of the butter to pre-grease the pan.
- Make the malhabaya (pudding): In a medium saucepan (NO HEAT YET), combine the whole milk, half and half, sugar and cornstarch and mix until there are no more clumps. Heat up the sauce pan on medium heat. Once the pudding starts to bubble and get thicker, remove from heat and let it cool. You can even set the cooled pudding in the fridge for the next day.
- Add sugar, water and lemon juice into a another saucepan and heat on medium heat for 10-15mins. Make sure the consistency is more on the liquid side so that it seeps through the kunafa.
- Remove from heat and let it cool down. If you find that it is too thick, you can heat it up and add more water to it.
- Shred the dough into smaller strips with a food processor or by hand shredding. You want it to be no more than one inch pieces. Make sure you do this quickly because it can dry out. Add melted butter to the phyllo dough if it starts to get dry. Once you shred all of the kunafa dough, add all of the melted butter on it and massage it through the dough. Using prayer hands, make sure it coats every single piece of kunafa shred.
- Place half of the kunafa, using your hand to flatten it on the pan. You can use a plate or cup to assist with the flattening process. Cover every part of the pan. You can even add it to the edge so it's easier to cover the top half of the kunafa.
- Next, add the cooled down pudding to the kunafa and spread it out. Make sure not to go all the way to the edge or the pudding may spill out. If you refrigerated this, you can cut the pieces of pudding and it makes for an easy spreadable layer.
- Add another layer of kunafa dough mix to the top by gently pressing the shredded dough above the pudding. Make sure all the pudding is covered an none is spilling out.
- Add kunafa to the bottom rack of the oven for 30 mins and then put on the top rack for another 10 mins or until golden brown.
- Take the kunafa out of the oven, let it cool for 5 mins and pour over the liquid syrup to your desired sweetness.
- Flip it over on a tray. Add more liquid syrup if you want more sweetness. Add nuts for garnish if you like! Serve!
The powdered vanillin was a game changer honestly it is what made it so good