Serves: 10
Preparation Time: 45 minutes
Cooking Time: 20 - 25 minutes
Ingredients
For kunafa:
250 grams of kunafa dough (resembles shredded wheat, available fresh and frozen in supermarkets)
½ cup of melted butter
500 grams of fresh mozzarella, cut in half and frozen
100ml of milk
A pinch of salt
For the syrup:
2 cups of sugar
1 cup of water
A few drops of lemon juice
1 teaspoon of orange blossom water
2 teaspoons of rose water
For garnish:
Crushed Aleppo pistachios
Damask roses or any edible flower
Method
To make the syrup:
In a pan bring the sugar and water to a boil. Add a few drops of lemon juice and let the mixture simmer on low heat for about 20 minutes. Add the orange blossom water and rose water. Strain and set aside to cool.
To make the kunafa:
Heat the oven to 200°C.
Mix the milk, butter and a pinch of salt.
Smooth the kunafa strands out and make lengths of about 13 cm.
Brush the kunafa with butter and milk. Wrap half a ball of the frozen mozzarella with the kunafa into the shape of a ball.
Place the kunafa in a muffin or tart mould. Repeat until the kunafa has filled the mould. Pour a little butter and milk on top.
Place another mould filled with chickpeas or beans onto the kunafa mould.
Bake the kunafa for about 20 minutes until lightly golden in colour.
Remove the weight after 10 minutes of baking.
Pour the cold syrup over the hot kunafa. Allow to rest for 5 minutes.
Serve hot with the crushed Aleppo pistachios on top garnish with edible flowers.
