I'm from Italy and hand on heart I can say without a doubt that kunafeh is the best dessert in the world! It is sweet, savoury, crunchy, hearty, aromatic, flavoursome, and really you can eat it ideally warm but even when cooled, I still love it! My parents are surgeons and we spent a lot of time in Palestine, Lebanon and Iraq and kunafeh is the one dessert that is just impossible not to love! Whether its like this or with angel hair, it is just a delight for the tastebuds! I'd prefer to eat it instead of dinner 🤣
Yummyyy y congratulations!!!! I'm truly amazed by the aesthetic and professionalism! Beautiful production, camerawork, editing and oooo such yummyyyy recipes.... How do you do it??? Amazing...
This is the best video for making kunafa. I suggest melting the butter before mixing it into the kataifi. Easily mixes and smells amazing. I'm not a fan of rose water. For me it is too strong and tastes like I'm eating flowers instead of food lol so I use orange blossom water. Thank you for this video. I was wondering how to make kunafa using semolina.
Don’t follow this recipe she made it all wrong ...totally wrong ...I know how it is made plus I eat it all the time and u never ever bake it ..u cook it and she even put food color which u never do in kunafah and on top of it she put wrong cheese
Great presentation! I was wondering though. Wouldn't the cheese string be salty for kunafa? I have always struggled finding the right cheese. It's extremely hard to find cheese without salt 😔
hajar elhady Most cheeses are salty but your supposed to soak them in cold water hours before using it. Also keep changing the water every hour or so. I actually use mozzarella and Akawi cheese. 😊
I quite like the saltiness of the cheese with the tooth aching sweetness of the syrup. Dont overthink it, string cheese isn't that salty, and it balances quite well. Try it like this first, if it's still too salty for you try to add some fresh cheese to the cheese mix (70%string cheese 30% drained ricotta or Fiore di latte if you're extra fancy)
the video is so amazingly made . . .the sound effects in between are quirky but thry go really well. and yes this dessert is so simple but looks so tempting. ;)
I usually dont subscribe to channels but I subscribed immediately after seeing you! Your videos and recipes are AMAZING! Im so happy to see a Pakistani chef ;) After marriage i moved to New York but before that i was in Dubai and i used to eat this kunafa SAME style there and im so happy to see that same recipe and look here U bought back old memories its so nice. The kunafa looks restaurant level You're a marvellous chef!!
it's palestinian dessert from Nabuls... we used kind of cheese called Nabulian chesse..it's different and not the same of mozzarella cheese...we but cup of flour with two cup of salmonella. .
Hi, excellent presentation. Thanks for sharing. I am wondering if you can make a video for making cheese at home. Especially the special cheese for kunafah. If you do, I am sure it will be another top video. Cannot wait. Please make it.
Kunafah Recipe: Sugar Syrup: 2 cups Sugar 1 cup water 2 tsp Lemon juice 1 tbsp Rose water 1. To make the sugar syrup, combine sugar, water, lemon juice and rose water in a saucepan. Cook for 2-3 minutes in a medium heat. First Version: 2 cups Semolina 1 tbsp Sugar 3/4 cup Butter - melted 3/4 cup Milk Additional butter + Deep orange food coloring 600g String cheese Pistachio for garnishing 1. Preheat the oven to 230C. 2. Then combine semolina, sugar, butter and milk in a bowl. Mix until a crumbly dough is formed. Set aside. 3. Add the pastry dough into a pan, then spread and compressed evenly. Bake for 25-30 minutes. 4. Wait to cool about half an hour. Then cut the pastry roughly into blocks and break the pieces into a food processor. Process until fine. 5. Sift into a bowl. Set aside. 6. In a baking pan, add the additional butter with deep orange food coloring, and mix. Then spread, covering the bottom of the pan and about an inch of the sides from the bottom. 7. Add the pastry crumbs into the buttered pan, then spread and compressed evenly. Making sure to cover about an inch to the sides to form a base. 8. To make the filling, mince the string cheese roughly and add on top of the base. 9. Bake for 20-25 minutes. 10. Flip onto a wide plate. Pour sugar syrup generously on top, garnish with crushed pistachios and add more syrup. Serve. Kataifi Version: 250g Kataifi 100g Butter 1 tbsp Butter + 1/2 tsp Deep orange food coloring 600g String cheese Pistachios for garnishing 1. Preheat the oven to 230C. 2. Chop the Kataifi pastry to about an inch. Put into a bowl and add butter. Mix gently with your hands by pinching. Set aside. 3. In a baking pan, add the 2 tbsp butter with deep orange food coloring, and mix. Then spread, covering the bottom of the pan and about an inch of the sides from the bottom. 4. Add the Kataifi pastry into the buttered pan, then spread and compressed evenly. Making sure to cover about an inch to the sides to form a base. 5. To make the filling, mince the string cheese roughly and add on top of the base. 6. Bake for 20-25 minutes. 7. Flip onto a wide plate. Pour sugar syrup on top, just enough to soak. Garnish with crushed pistachios. Serve.
@@elsitamo Hi, i am not living in Istanbul. But when i made a google search, i see people advised *Hatay Erol Künefe - Kadıköy* Here is address: Hasanpaşa Mahallesi, Fahrettin Kerim Gökay Caddesi, No 59/A, Kadıköy, İstanbul. I hope you will love.
+Yummyyy y there is a Kunafa only with cream filling and no cheese, how is that made? because I prefer cream filling to cheese filling! jazak Allah khayr :)
arınç kuloğlu it doesn't to be on Turkish way. You can make something and you can still call It the same. I think even in turkey people from same background cool same dishs in different way.
I love ur recipes sister n learn a lot from it .living abroad kindly let us know how to get the thick balai (Malai ,cream) from whole fat bottle milk like we have in Pakistan or India . Waiting for reply
