Kunafa, European cuisine, and oriental sweets. How to make Syrian Kunafa in your home

Kunafa is one of the most famous sweets that characterize Arab cuisine, and it has multiple forms that differ depending on the country in which it is prepared. Lebanese Kunafa is characterized by cheese filling, while other fillings are used in other countries, including cream and nuts. Recently, custard and fruit fillings have appeared, and Syrian Kunafa is distinguished. It is made in the form of individual pieces, and in this article we will mention a way to prepare Kunafa in the Syrian way, in addition to another Arabic recipe.

Syrian Kunafa Ingredients: 200 grams of ready-made Kunafa dough. A cup of liquid milk and ghee. Two tablespoons of flour. Four teaspoons of corn flour (starch). Half a cup of ready-made cream. Half a

 tablespoon of orange blossom water. Fifty grams of pistachios. Qatar is ready as needed. How to prepare: Put the milk in a pot and put it on medium heat. Add sugar, flour, starch, and cream, and start

 stirring the ingredients until you get a thick mixture. Remove the mixture from the heat, add orange

 blossom water and pistachios, and leave it aside until it cools slightly. Heat the ghee over low heat until

 it melts, then spread it on the kunafa strands. Place an amount of cream filling on the end of a strand

Kunafa, making sure that it is proportional to

 its length and width. Twist the strand until it becomes

 a ball. Repeat the previous two steps

Until the quantities of kunafa and filling are finished. 

Fry the stuffed kunafa in a small amount of oil until it

 turns blonde. Arrange the kunafa pieces in a serving dish,

 leave them until they cool, then sprinkle the syrup on them. Arabic Kunafa Ingredients: A cup of fine bulgur. A cup of semolina. Three tablespoons of dry milk. A teaspoon of baking powder. Half a tablespoon of vanilla powder. One hundred grams of crushed walnuts. A tablespoon and a half of cinnamon. A cup of melted ghee. Ingredients for syrup: Video you may like: A cup of water.

Soak the bulgur in an appropriate amount of
water, then drain it well. Place the soaked bulgur, semolina, milk, and baking
powder in a bowl. Stir the ingredients well together; 

Then add vanilla, ghee,
walnuts, and cinnamon. Add the water gradually,

 and be sure to knead the
ingredients with your fingertips until you obtain 

a somewhat cohesive dough.
Grease an oven tray with a little oil, and sprinkle 

a small amount of flour in
it. Spread the kunafa dough in the tray, put it in a preheated

 oven at 190
degrees Celsius, and leave it until it is cooked. 

Leave the tray under the
grill until its surface acquires a light golden color.

 Pour the cold syrup over
the hot kunafa, and garnish with crushed pistachios

Syrian Kunafa Meets European Flair: A Fusion Feast
Syrian
kunafa, with its gooey cheese filling, crispy kataifi pastry, and sweet syrup,
is a dessert legend. But what if you want to add a touch of European finesse to
this Middle Eastern masterpiece? Well, get ready for a culinary adventure! Here
are some ideas for merging Syrian kunafa with European flavours and techniques:
Cheese Twists:
·        GoFrench: Swap
the traditional Nabulsi cheese for ricotta, mascarpone, or even creamy brie.
Top with a drizzle of honey and freshly chopped thyme for a delicate, floral
touch.
      
Get
Gouda: Replace
the cheese layer with thin slices of Dutch gouda or smoked Gruyère. Drizzle
with walnut oil and sprinkle with chopped walnuts for a rich, nutty twist.
       
Scandinavian
Surprise: Infuse
the cheese filling with lingonberry jam or lingonberry liqueur for a sweet-tart
burst of Nordic flavour. Sprinkle with toasted slivered almonds for added
crunch.
Kat(a)ifi Capers:
     
Filo
Finesse: Ditch
the kataifi and create a stunning filo pastry "nest" layered with
cheese and fruit compote (think apricot or cherry). Brush with melted butter
and bake for a flaky, elegant version.
      
Puff
Power: Use
store-bought puff pastry sheets to create individual kunafa parcels. Fill with
cheese and nuts, fold into triangles, and bake until golden and puffed.
Sprinkle with powdered sugar for a charming European cafe vibe.