Kunafa (100th Post Celebration)

Today is a special day, and thus, a special post to celebrate the same!

Many of you might know that I began to blog my recipes and food photos recently, 9 months to be precise…and just like a baby, my Blog too has been carefully nurtured and cultivated, and finally after a lot of struggle, tears, screams, frustrated days, fights, scratches and such made moments, I’ve reached my 100 blog post today. I know it’s not of great consequence to the outside world, but it’s a huge deal for me, and thus, I decided to celebrate the day with a special dish.

I also want to thank my family, and friends who have supported me and pushed me to take the plunge. But most of all, I want to thank those who have demotivated me, tried to break me and hated me; if it weren’t for you and your malevolent hate, I wouldn’t have been pushed far enough to do this. Thanks for the drive guys 😉

My 100th Blog Post meant a special post, and what can be better than something sweet to commemorate this day? Kunafah, Kunefeh, Kunafeh, Kunafa, Konafa, and so on, is a Middle-Eastern/Arabic dessert, made with a special shredded phyllo dough called ‘Kataifi’, that is layered with a creamy mixture, of special cheese. There are of course, many variations of the dish, owing to the availability of ingredients. This one is mine 🙂

Kunafa/Kunafeh (my way)

For the dough:

• Roasted vermicelli/Seviyya – 300 gms
• Ghee – 3 to 4 tbsp, melted
• Orange food colur – few drops
• Honey – 1 tbsp

For the filling:

• Ricotta cheese – 150 gms
• Amul cheese spread – 50 gms
• Mozzarella cheese – 100 gms, grated
• Powdered sugar – 2 to 3 tbsp (depending on how sweet you prefer it)

For the syrup:

• Granulated sugar – 1 cup
• Water – 1/2 cup
• Orange blossom water – 1/2 tsp

Method:

For the crust:

1. Tip the seviyya/vermicelli in with the melted ghee into a large bowl.
2. If the strands are large, break them into smaller bite-sized pieces with your hand.
3. Dissolve the orange colour in the ghee, and pour inside the vermicelli bowl, using both hands to toss them through until well-coated with ghee and colour.
4. Add the honey, or if you wish, use powdered sugar, and toss again until well-mixed.
5. Keep aside.

For the filling:

1. Use a large spatula or wire whisk and mix the ricotta with the cheese spread, until smooth and creamy.
2. Mix the sugar in.
3. Grate the mozzarella and keep in a separate bowl.

For the syrup:

1. Pour the sugar and water into a large pot, and put it to boil.
2. When the syrup begins boiling fast, add the orange blossom water, and stir.
3. Let the syrup reach one-string consistency and switch off flame.

Assembly:

1. Grease a 9-inch springform pan with ghee or butter.
2. Begin with a layer, about an inch thick, of the seviyan, and use your fingers or the back of a glass/bowl to tap and smooth it out evenly.
3. Pour the filling over the seviyya evenly, and then spread the mozzarella on top evenly, covering all sides.
4. Repeat the seviyya layer, and cover the top well, pressing down the sides gently.
5. Bake in a pre-heated oven for 30 to 40 mins, at 160 C, or until top is crusty and golden.
6. Once done, and while still hot, quickly pour the syrup on top all over.
7. Let it stand, allowing the syrup to soak in for 5 to 10 mins, and then garnish with chopped pistachios, slice, and serve warm.

Note:

• This is best eaten on the day, but of course, if you need to store it, just wrap a foil on top loosely and refrigerate.
• Kunafa freezes well; just reheat for 5-6 mins before serving, allowing the cheese to soften and melt.