Kunafe Kenafe Knafe Gimzawia Recipes

Steps:

• Combine water, sugar, and kenafe coloring and boil till it becomes syup consistency, let cool.
• Finley shred phyllo dough.
• Melt butter in microwave and mix together with shredded phyllo dough.
• Place in a 9x13 baking sheet and bake at 450° for about 5-10 minutes until dough gets a little crispy. Make sure to stir dough every 2 minutes so that it does not burn on edges.
• Remove a little more than half of the dough from the baking sheet.
• Spread remaining dough evenly and flatly on baking sheet.
• Mix sugar and ricotta cheese together, then place evenly on top layer of phyllo dough.
• Evenly spread remaining phyllo dough over layer of cheese.
• Bake on 425 for 30-40 minutes.
• Remove from oven and pour cooled syrup while kenafe is still hot.
• Decorate with chopped pistachios.

Steps:

• For the syrup: Put the sugar and 1 cup water in a small saucepan over medium heat. Bring it to a boil, lower the heat to medium low and simmer until it thickens a bit, 10 to 15 minutes. Turn off the heat and let the syrup cool to room temperature.
• For the kunefe: Cut the kadayif into small pieces and put it in a large bowl. Melt 2 tablespoons of the butter, add it to the bowl and mix with a spoon to make sure all of the kadayif pieces are coated in butter.
• Coat the bottoms of two 5-inch kunefe pans completely with 1 tablespoon of the butter. Spoon out a quarter of the kadayif mixture into one of the pans, spread and press down using a spoon. Crumble 1 ounce of the sweet cheese onto the kadayif, leaving about a 1/2-inch border on all sides. Top with another quarter of the kadayif mixture and press with your hands.
• Place the pan over medium-low heat and cook until golden on the bottom (there will be an aroma of toasted nuts), 4 to 6 minutes. Place the other prepared pan over the kunefe and flip (be careful, the pan is hot). Place it back on the heat and cook uncovered until the underside is golden, 4 to 6 minutes. Remove from the heat, drizzle 1/4 cup of the syrup all over the kunefe and top with 1 tablespoon of the ground pistachios. Re-butter the pans and repeat with the remaining kadayif, cheese, syrup and pistachios. Serve immediately with extra syrup for drizzling.