KUNAFA PALESTINE
SERVES 4 TO 6
Kunafa is like the Middle East's version of a cheese pastry. Its base is mild, stretchy white cheese – very like fresh mozzarella or cottage cheese – with a topping of rich semolina pastry, all of it soaked in sweet rose water syrup. The sweet is baked in giant rounds, and cut into pieces for serving. Although kunafa is popular in many parts of the Middle East, it is apparently native to the ancient Palestinian city of Nablus, on the West Bank. Nablus Sweets in Bay Ridge takes great pride in the confection, which it spells k'nafee.
INGREDIENTS 2-1/4 cups (500 g) raw kunafa dough (shredded filo pastry – you’ll find it in the freezer section) 5 to 6 tablespoon clarified butter (ghee) 2 cups whole milk 2 tablespoon finely ground semolina 4 tablespoon sugar 1 tablespoon vanilla extract 1/2 cup double cream 2 cups finely shredded mozzarella For the syrup 2 cups sugar 1 cup water 1/2 a small lemon
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3/12/16 10:25 AM