"Kunafa" is a delicious treat that can be made in many ways. "SeeNews" decided to host celebrities from different fields to share with us their delicious dishes.
Egyptian fashion designer, Nagham El Naggar, residing in the United Arab Emirates, is passionate and skillful for making "Kunafa".
She has a special way of making the delicious dessert and mesmerizing way of presenting it through different shapes and sizes.
El Naggar expressed her love for the dessert, saying: “I am in love with "Kunafa", to the point that I make small trays and put it in the freezer, half-baked so that I can take it out any time I desire and bake it,”
“I generally love to always change the presentation (I like presentation in general) so I presented it in several shapes and sizes,” she added.
The designer stated that she has severed the "Kunafa" on many occasions and does not limit it to the month of Ramadan.
“On New Year’s Eve, I presented it in the form of fruit cake, which was great and won people over,” El Naggar pointed out.
* Ingredients:
250 grams Kunafa
150 g butter
100g oil
250g Ricotta Cheese
100g mozzarella
4 tbsp of cooking cream or cream chante
¾ tsp of yamama blossom water
Sugar syrup (Sherbet)
+ 2 tbsp of sugar, one powder, and one white sugar
* For the sugar syrup
Kunafa sherbet normally consists of 150ml, added 1 tbsp of blossom water, and 1/4tsp of orange food coloring.
*Directions
Heat the butter with the oil and add a simple dot of color and stir very well until the color is smooth out, as it nears boiling close we turn the heat off and put a drop of blossom water.
Add the sugar, oil, and butter on the Kunafa, and smoothly decorate, until it is covered with oil, butter, and color.
Put the ricotta and mozzarella cheese to medium heat until blended, then add the cream and stir until it becomes a bit thicker, and by the end add a drop of blossom water.
"Kunafa" can be served with two layers and cream in the middle, which will be pided into two trays equally and put it in the oven for 15 minutes by 180 degrees, then bring it out. Add the cream on it, turn the other on top of it then put them in the oven for 10 minutes, and water it with the syrup, which set at room temperature, after getting it out of the oven.
If you want to recreate the crescent shape, all it is required is to make it one layered, then put it into the oven for 20 minutes, bring it out and leave it to cool for a bit, then add the syrups and the cream.
* Notes”
1- For those who do not like blossom water, they can remove it from the recipe.
2- Some prefer to reduce oil and butter, which is also possible; however, it is worth mentioning that these ingredients give a very unique taste.
Contributed by Yara Sameh
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