Sunday, August 21, 2011

A taste of Egypt: Konafa!

As promised, here is a recipe for a Ramadan dish; Konafa. Warning: if you are on a diet don't attempt to eat this stuff. :)

Konafa is a traditional Ramadan dish, although it is eaten year round. It can be served hot or cold, and with a variety of fillings and toppings. I found a recipe online for a cream cheese filling here (although I have never had one with cream cheese inside).

Image from Easy Recipes

The recipe below comes with the assumption that you will be able to readily find Middle Eastern ingredients. Fear not, if you cannot find katteyef (or ready made Konafa pastry) you can substitute with fine vermicelli.

Sweet Syrup ingredients:

  • 3 cups sugar
  • 1 ½ cups water
  • Lemon juice
  • Vanilla

Konafa ingredients:
  • ½ Kilo Konafa pastry
  • 1 cup butter
  • Nuts
  • Coconut
  • Raisins
  • ½ tablespoon sugar
  • ½ teaspoon cinnamon

Sweet Syrup Directions:
  1. Dissolve the sugar in water in a medium saucepan.
  2. Add lemon juice and vanilla then bring to boil.
  3. Reduce the heat and let it slowly boil for 8-10 minutes.
  4. Remove from heat and put it aside.

Konafa Directions:

  1. Cut the Konafa into smaller pieces.
  2. Heat the butter, add Konafa and mix.
  3. Grease baking dish and add have of the Konafa mixture with butter.
  4. Mince the nuts with a little bit of sugar and cinnamon and sprinkle it all over the Konafah.
  5. Add the rest of the Konafa over and compress with your hand to make sure it is holding well.
  6. Put in the oven until the top is golden.
  7. Pour the syrup on and the raisins on top.
Voila! Bil Hana Wa Shiva. 

For that extra authentic Egyptian taste, add some Eshta (Cream) on top of the Konafa and you have a sinfully delicious treat.

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