Kunaafa Naabulsiya
- English
- Cheese Kunafa
- Français
- Kunafa au Fromage
- العربية
- كنافة نابلسية
Waxaa qoray Leila iyo Cabdullaahi · ·
Daawo
Mukawinaadka
1 koob = 237 mL · 1 QW = 15 mL · 1 qy = 5 mL (QW waa qaaddo weyn; qy waa qaaddo yar).
Kunaafa Naabulsiya
Diyaarinta
Taabo tallaabo si aad u calaamadiso inay dhammaatay.
Shaciiriyada kunaafada (Qatayfi) Diyaarinta kunaafada Hadday farmaajada cusbo leedahay, u jar gabalo 1″ (2.5 cm) kaddibna biyo qaboow la dhig muddo 6 saacadood ama ilaa iyo hal habeen, qaboojiyahana geli. Biyaha laba goor ka beddel. Marka aad biyaha la dhigtid kaddib, biyo qaboow raaci, si fiicanna u qallaji adigoo isticmaalaysa xaanshida jikada. Farmaajada burburi kaddibna ku dar farmaajo kotej ama rikoota.
Adigoo isticmaalaysa dab dhexdhexaad ah, kari sokorta, biyaha iyo liin dhanaanta la miiray muddo 10 daqiiqo. Dabka ka demi kaddibna ku dar maa’alward. Dhig sirabka ilaa uu si fiican u qaboobo.
Bir wareeggeeda yahay 10 in. (25 cm), dhererkeedana yahay 2 in. (5 cm) mari 1 qaaddo weyn (QW) buuro la dhalaaliyey iyo ½ qaaddo yar (qy) midab kunaafo (ama midab oranjo). Si fiican u mari, dhinacyadana gaarsii.
Shaciiriyada kunaafada 4 gabal u jar. Caanaha iyo buurada qandaca ah ku dar. Isku qas, cajiinkana fur fur ka dhig.
Shaciiriyada marka saddex meel loo qeybiyo, laba meel birta ku shub. Birta ku fidi, dhinacyadana ku dheji. Si fiican hoos u riix adigoo isticmaalaysa calaacashaaada ama qaaddo ballaaran.
Farmaajada oo dhan ku shub. Ku fidi, si fiicanna hoos u riix.
Shaciiriyada hartay ku shub. Si fiican u riix oo sin.
Ku dub foorno la sii kululeeyey 350°F/177°C muddo 40 daqiiqo. Dhig ha qaboowdo muddo 10 daqiiqo, kaddibna ku geddi saxan ka weyn birta aad ku dubtay.
Fustuqa ku qurxi. Sirabka kunaafada oo dhan ayaa ku kor shubi kartaa ama qof walba ayaa goonidiisa ugu darsan kara.
Faallooyin
22 faalloMahadsanid! Faalladaadu waxay soo bixi doontaa marka aan hubinno.
Wax baa khaldamay. Fadlan isku day mar kale.
Hi I love kunafa I stay in scarbarough .can you pls tell me where I can get katafi dough?and where to get the unsalty akawi cheese.tanx
Thank you for the recipe. This is the first time I have
Seen milk as an ingredient in the dough
Prep. Is this simply to rehydrate the kataifi?
Hello! I am so happy to found your website as I was looking for a much easier recipe for this cheese pastry. I tried it last night, followed the recipe precisely. It came out very well. This is my first time to handle a shredded phyllo dough. I would like to ask if this is meant to be served hot or warm like serve just a few minutes after taking out of the oven? My husband is from Syria and I imagine he got the best kunafah growing up, so of course what I did what not so much as he expected. Also, is it supposed to be so brown, like the top dough is almost burned? We couldn’t finish all of it in one eating, do you think the leftover part is not as good as the fresh one? Of course it’s still good to eat, I just want to hear your opinion. And is it supposed to be crunchy?
We live in Seattle Washington and it took me a few months to actually fine the shredded phyllo dough so I was so excited when I found it. Anyway, thank you very much!
I am currently doing this recipe as I type. So far so good! cant wait to try it!my question is how to I properly store whats left over?
Hi salam ramadan kareem dear friend
I love kanafa have tried to make it but always flop because of akawi cheese saltiness i soak it over night after that rinse that cheese may be 6 to 7 times still i feel salty how shall i reduce saltiness in my akawi cheese. Please help thank you for your kind help and support.