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Jordanian Kunafa

February 25, 2016 By Darlene at International Cuisine

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Jordanian Kunafa is sweet pastry dish that is made with very thin strands of filo dough and a cheese filling.  Akkawi is the type of cheese used in Jordan, I substituted low fat ricotta with mozzarella.  I was able to find the kataifi  dough in my local Middle Eastern market but vermicelli can also be used as  a substitute.  We loved the sweet pastry, the noodle like dough covered in ghee gets golden brown and crispy, the cheese filling is delicious, because it is a cheese filling!  Topped with a sweet syrup that was flavored with citrus and rose water and then garnished with nuts and fruit.  Divine!

Jordanian Kunafa

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5 from 1 vote

Jordanian Kunafa

Course Dessert
Cuisine Jordanian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 pieces
Author International Cuisine

Ingredients

  • 1 pound package Kataifi (can be found in most Middle Eastern stores )
  • 1 cup Ghee melted
  • For Sugar Syrup
  • 1 cup white sugar
  • 1 cup water
  • 2 tablespoon lemon juice freshly squeezed
  • 1 teaspoon rose water
  • Pinch of Saffron
  • For Cheese Filling
  • 2 cups low fat Ricotta
  • 1 cup fresh mozzarella shredded
  • For Topping/Garnish
  • 1/4 cup sliced almonds
  • 1/2 cup golden raisins
  • 1/2 cup walnuts coarsely chopped
  • 2 tablespoon ghee

Instructions

  • Prepare the sugar syrup
  • In a heavy bottomed saucepan over medium-high heat, add water, sugar ,saffron and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or orange blossom water.
  • Prepare Cheese filling
  • Mix together ricotta and mozzarella.keep aside
  • Bake
  • Preheat oven to 350 degrees.
  • Butter a 8x8 inch square pan.
  • In a large bowl gently loosen kataifi or roasted cooked vermicelli. Mix very well with pure ghee. Cover with half of the kataifi or vermicelli in the baking dish.
  • Press down lightly.
  • Spread the cheese mixture evenly.cover with remaining kataifi or vermicelli mixture.
  • Bake until lightly golden, about 30 to 45 minutes.
  • lightly roast all the dried fruits and nut in pure ghee,separately.keep aside
  • When baked immediately pour cold sugar syrup evenly over the hot kunafa.
  • Let cool completely to room temperature.loosen the edges,invert onto the serving plate.
  • Sprinkle the garnish all over.Let cool.Slice in squares and serve.

 

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Filed Under: Dessert, Jordan, Recipes

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Comments

  1. Sheryle says

    March 12, 2016 at 3:28 pm

    This looks delicious. Is the Kaitaifi the stuff that looks like coconut??

    I love learning about all these countries! Thank you for doing this! 🙂

    • Darlene at International Cuisine says

      March 12, 2016 at 5:56 pm

      Hi Sheryle, Yes Kaitaifi is the stuff that looks like coconut. It is found in the freezer section in a box, sort of like very fine noodles made form pastry dough. Very thin vermicelli can be substituted. Just cook in a little water just until soft then use like kaitaifi. So happy you are enjoying the journey!

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