The Nabulsi Konafa is one of the most famous Ramadan sweets in the Arab world, and is characterized by its unique taste and distinctive strength, and it searches a lot for the way the Nablus Konafa works at home.
How to prepare Nablus Konafa step by step
the components:
500 grams rough kunafa.
250 grams of dissolved ghee.
A teaspoon orange (optional).
Filling:
500 grams of Akkawi cheese or Nablus cheese.
250 grams of mozzarella cheese (optional).
Sharif:
2 cups of sugar.
A cup of water.
A teaspoon of lemon juice.
A teaspoon of blossom water or rose water (optional).
To decorate, pistachios are crushed.
How to prepare
In a saucepan over the fire, put the sugar, water and lemon juice and leave the mixture until it boils, then reduce the heat and leave it for 10 minutes, add blossom water or rose water, then remove the pot from the heat and leave the syrups to cool.
Cut the kunafa into small pieces, and in a large bowl, put the kunafa, dissolved ghee and orange (if used), and stir the ingredients well until the ghee is absorbed.
Prepare filling
Soak the Akkawi cheese in the water for 8 hours and change the water every two hours to get rid of excess salt, filter the cheese well from the water, and grate the cheese Akkawi and mozzarella (if used).
Grow a tray with ghee and distribute half the amount of kunafa in the tray, and press it well.
Spread the cheese mixture over the kunafa, leaving 1 cm from the ends, distribute the rest of the kunafa over the cheese, and press it well.
Heat the oven to 180 ° C, and put the tray in the oven for 20-30 minutes, or until golden.
Turn the kunafa tray over another tray, then water the konafa with cold syrup as soon as it comes out of the oven, and decorate the kunafa with crushed pistachios, and serve hot.
