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Kunafa
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Ingredients
- Kunafa pastry1/2 kg
- Ghee4 tbsp or more
- Chopped nutsto taste
- Raisinsto taste
- desiccated coconutto taste
- Sugar1 tbsp
- Simple syrup (sharbāt)as needed
- Pistachios or hazelnuts for garnishto taste
Allergens (inferred from ingredient names): milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 470, protein 7, fat 24, carbs 58, fiber 3, sugar 32
Original steps
- Break up the kunafa pastry into fine strands using your fingers.
- Melt half of the ghee and mix it thoroughly with the kunafa.
- Grease a tray and spread half of the kunafa mixture in it, then add the filling of chopped nuts, raisins, coconut, and the tablespoon of sugar.
- Layer the remaining kunafa on top and press down firmly with your hands.
- Drizzle the remaining melted ghee over the surface and bake in a medium-heat oven until the top is golden, then flip it to brown the other side.
- Pour the cold syrup over the hot pastry, cover, and let it cool; then garnish with either pistachios or hazelnuts.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking