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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.