A complex file for the most famous types of kunafa presented in the month of Ramadan
Today we will present to you a complex file for the most famous varieties of Konafa dishes that are served in the holy month of Ramadan, where the Konafa is one of the basic oriental sweets dishes in the month of Ramadan, where a house is not without in Ramadan and we will introduce you to the way of its dough as well and start 🌹
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Konafa dough ingredients:
Ingredients:
A cup of flour.
1/2 cup starch.
3/4 cup of water that can be increased.
A pinch of salt.
2 tablespoons of vegetable oil.
Large pudder milk.
How to prepare
Mix flour, starch, salt and powdered milk.
Add oil and water.
Mix the ingredients with an electric bat or a blender until the dough becomes liquid.
The dough is placed in candy bags, or in a bottle of water, and the lid or the end of the bag is perforated with a pin.
Put a tray on low heat over the botogas, and grease with oil.
Sprinkle the dough on the tray in a circular way.
The dough only takes seconds to cook.
Grease the tray with oil with each time the dough is placed on it ...
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Konafa fingers overlooking:
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the components:
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** Half a kilo of kunafa hair.
** Three quarters of Akkawi cheese.
** 480 g (two cups) of butter.
** Pistachio for garnishing.
** Rose water.
** 400 g (two cups) of sugar.
** 360 mm (cup and a half) of water.
** Lemon juice.
Method:
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** We prepare Akkawi cheese and preferably a day before preparing, soak it in the water and replace the water every two hours until we lose the salinity completely, and before use it is placed in a clean cloth and press it well until we remove the water in it.
** We straighten the kunafa length and next to some of them until they become like a long tape, and put the filtered cheese on one end and start the winding from one of the ends with fixing the other side with the other hand and we conclude it well on the cheese and then arrange in a bowl of butter.
** The rest of the butter is relieved and placed on the kunafa.
** Then we put the tray in the oven at a temperature of 180 ° C until completely and it becomes golden.
** As soon as it comes out of the oven, the cold syrup is placed, cut, and decorated with pistachios
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the components:
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** A kilo of fresh hair kunafa.
** 190 g (2 cups) nuts (pistachio, hazelnut, or peanuts).
** 240 mm (cup) liquid ghee.
** Qatar (Sherbet) is dismissed.
How to prepare:
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** Spread the fresh kunafa strands on the table in a flat way in the form of long strips.
** Welting it with a wiping obesity.
** The kunafa is concluded and wrapped with pressure on it to be long cylinders and cylindrical damage.
** Stack it (its description) in a tray side by side, and of course the tray will be painted with obesity.
** Place it with a pre -protecting oven for 180 quarter hours, looked at the diameter (sherbet).
** After you watered it in the diameter, they returned it to the oven and it is a matte fold until the diameter is absorbed.
** It came out of the oven and decorate it with pistachios.
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Konafa Kunafa with nuts:
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the components:
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** Half a kilo of kunafah frozen of the freezer
** Two tablespoons of sugar powder
** Text a cup of obesity
Filling:
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** Pistachio.
** 70 g (cup of cup) raisins.
** 25 g (a cup of coconut).
** 30 g (two tablespoons) sugar.
How to prepare:
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** Rub the kunafah, the first of the freezer aspiring
** We put obesity on it and two powder sugar.
** We bring the cup of cupcakes and grease it with obesity and put a layer of kunafa while raising the kunafa from the sides.
** We stuff it with pistachios or any nuts you have with two tablespoons of normal sugar with coconut, stir them, stuff them with the kunafa, and cover them with the rest of the kunafa.
** Place in the oven at 180 degrees until it takes the golden color.
** 'We take it out and coordinate it with syrups, while it is inside the molds, and then stir it and decorate it with chopped pistachios.
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the components:
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** Half a kilo of kunafah
** 110 g (half a cup) ghee
** 50 g (3 tablespoons) powder sugar.
Filling:
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** Karim Shanta (or Castard).
** Mango.
How to prepare:
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** Kunafah, cut on it, and a little sugar, placed in the mold, or a smile, a layer of about 1 centimeter, with the sides of the sides.
** Place in the oven at 180 ° C for 10-15 minutes until the golden color.
Leave the oven and watered with cold syrup a small amount.
** After it is completely cool, the cream is placed and stacked by mango.
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the components:
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** Half Kunafa.
** 450 g (2 cups) ghee or dissolved butter.
** Hazel
How to prepare:
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** Take part of the dough and wrap it on your finger, leaving a gap in the middle and put it in a tray.
** Repeated and repeat until the quantity ends.
** Add to each gap some hazelnut pills and leave the tray aside for about half an hour.
** Watch the kunafa with ghee, then put it into a pre -protected oven at 200 ° C until golden.
** Take the tray out of the oven, describe the pieces, then water it with the cold diameter.
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Konafa molds with cream:
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the components:
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** Half a kilo of kunafa.
** 50 g (cup) sugar.
** 235 g (cup) ghee or butter.
** 3 cups of sherbet (diameter) heavy.
** Fresh kilo of cream.
** 50 g (cup) pistachios are soft.
How to prepare:
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** The oven is heated on medium heat, and applies to the molded molds round with ghee or butter.
** The kunafa is cut smoothly with a knife or a shrine in a large bowl.
** Add sugar and ghee to the kunafa, mix the ingredients by hand, then rub well together with the palms of the hand until they are completely mixed.
** A quantity of kunafa is taken, and it is strongly pressed with the tips of the fingers on the bottom and sides of the prepared molds until it is covered in the form of a hollow ball.
** A tablespoon of cream is placed inside the kunafa molds, then covered with another amount of kunafa, and spread it with the fingers of the hand until the cream is well covered.
** Bake the kunafa in the oven for 25 minutes or until it takes the golden color.
** Konafa molds are removed from the oven, turned on a large tray network, then pour the heavy cold syrup, and set aside for at least 15 minutes.
** Konafa molds are transferred to the serving plate, and the top pistachio is spread, then served.
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Kunafah with cream:
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Konafa components:
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** Kilo Konafa.
** A cup of butter.
** 2 cups of sugar.
Filling components:
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** 2 boxes of cream
** Glorious pistachio for decoration.
Preparing the filling:
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Put the cream in a bowl and add a tablespoon of well chopped nuts (pistachios), then mix the cream well.
How to prepare kunafa:
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** We put the kunafa in a large dish, and cut it by hand.
** Put the butter in a bowl over the fire, until melting.
** We put the butter slit over the kunafa and stir well well.
** We put half the amount of kunafa in the oven tray and press it well.
Put it in the oven at 180 ° C, until golden.
** We take the kunafa out of the oven and put the equipped cream on it, and cover it completely, but away from the sides of the tray.
** We put the second half of the kunafa over the cream and return it again to the oven, until it becomes golden, it is removed from the oven.
We can ignite the oven from the top until it is browned for only 3 minutes.
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Kunafah with custard and mango:
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the components:
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** Half a kilo of kunafa
** 225 g (cup) is butter.
** Vanilla bag
** 35 g (2 tablespoons) powder sugar
Filling components:
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** Castard +/mango pieces
How to prepare:
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** Rub the kunafa with your hands.
** Add vanilla, sugar and butter and rub until you drink butter.
** We prepare a greased oven and put a portion of the kunafa in the tray and put it good, then put the filling, leaving half a centimeter on the edges empty.
** We put the second part of the kunafah with a sincere griller, then leave it for half an hour.
** We put it in the oven at 200 ° C for 15 minutes, and it comes out watered with cold syrup, decorates the Kirim Shantée, and cuts a mango.
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Kurnah Kurnah:
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** Bring metal cones.
** In a small dish, put a little oil.
** In another small dish, put a little water.
** Place the dishes next to you during the formation of the kunafa.
** Take a tuft of the hair of the kunafa, wipe it with a little corn oil, and hold the tip of the kunafa tuft and wrap it on the repression from the narrower side to the wider side with the pressure on the kunafa bristles to hold together and you have a fungus from the kunafa.
** Will your hands with a little water and press the kunafa over the oppression to hold the hairs.
** Place the oppression aside.
** Complete the formation of the rest of the Konafa into cones according to the number you want.
** In a deep frying pan, put an amount of corn oil and heat it over medium heat.
** Place several shots of kunafa in hot oil and lightly stir for several seconds so that the kunafa becomes golden in color.
** Take the kunafa out of the oil and put it on dry paper to get rid of the excess oil.
** Leave the kunafa to cool a little and then get rid of the metal repression quietly to keep the kunafa suppression coherent.
** Leave the kunafa cones to cool completely and water it sherbet, but it is shot from above.
** Using a teaspoon, fill the kunafa cones with the cream or (cream Shanta + cream) and decorate with chopped pistachios or pieces of fruit and serve directly.
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Konavia with Nutella:
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the components:
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** Kilo Kunafa.
** 240 g (cup) butter or obesity.
** Nutella chocolate.
** 3 Paku Chocolate Galaxy.
** 1 Baku Chocolate Malatzer
** The cup of sorbat Kunafa
How to prepare:
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** Heat the butter on the fire and immediately its sobules pour it on the kunafa evenly and stir it well with your hand until the kunafa is absorbed well.
** Heat the oven at 250 ° C.
** The Konafa Department is two parts.
** 'Apply a tray and put half the amount of kunafa in it and press it to form a level disk.
** Repeat the process in another tray the same type and size with the other half of the kunafa.
:
** Take care of you, you will not take a lot of 10 minutes
** Take the kunafa out of the oven and water it is very light with syrups, put the first tray in the serving dish, and cover it with Nutella, put the second layer and the round that worked for the decoration, and we stack the coreser on the kunafa from the two layers.
** We put the galaxy and decorate it with the surface of the kunafa, with it with the rest of the Maletezer, and we make lines on the kunafa and the dish for the decoration.
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Ingredients:
● 1/2 km kunafa.
● 1/2 cup of ghee.
● Nuts as desired (Sudanese, pistachio, hazelnut).
● Serb.
Burma Konafa's Serb ingredients:
• 1/2 1 cup of sugar.
• 1 cup of water.
Half a lemon juice.
How to make the rap:
• Put the water and sugar in a bowl, and stir well to melt sugar.
• Lift the pot on the fire and stir to melt the sugar well, then stop stirring as soon as the boiling start.
• Put the lemon juice on the salab, let it boil for 10 minutes, then remove it from the fire, and leave it to cool aside.
How to make the Burma kunafah
● Put the kunafa in the freezer (the freezer) to freeze completely.
● Rub the kunafa until you crumble completely.
● Put the kunafa in a wide bowl, and add half a cup of melted ghee.
● Mix the ghee well with the kunafa with your fingers.
● Lift the kunafa over the fire and stir constantly until it takes the desired color, then raise it from the heat, and pour it into a cold bowl.
● Mix the nuts with two tablespoons of the cake.
● Mix the serpent with the kunafa (you can add 7 tablespoons or more as desired).
● Spread the kunafa on tin foil in a rectangular in a rectangle, and the amount is sufficient to form a cylinder.
Put the filling (nuts) in the middle, and start wrapping the kunafa, by moving the tin paper in the direction of the filling. ● Press the kunafa a little with your fingers, to hold together with the filling.
● Continue wrapping the kunafa with tin, taking care not to wrap the tin inside.
Repeat the previous process until the quantity is completed.
● Put the Konafa in the freezer for two hours.
● Take the Burma Konafa out of the freezer, and set aside for 30 minutes.
● Cut the kunafa into slices, and give it to your family, with goodness and recovery.
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Kunafa with dates (dates):
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the components:
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** Half a kilogram of kunafa.
** Balad (Ajwa) is free of nuclei.
** Baladi ghee at room temperature -
** syrup (Qatar).
How to prepare:
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** We bring the kunafa without breaking up it, hold a long tape and grease it with ghee with brushes and put the scratching with the beginning of the tape and wrap it on it until the tape ends. Thus, each one separately, and we stack them in a tray painted with ghee, grease and grieve all of the ghee.
** Put the tray in the hot oven 180 ° C and follow it until its face turns red.
** We take it out and coordinate it with cold syrup and let it absorb it.
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Nabulsi Konafa:
Ingredients:
Half a kilo of kunafa.
A quarter cup of Akkawi cheese, which is a salty Palestinian white cheese.
A quarter of a kilo of mozzarella.
A quarter cup of powdered sugar.
A quarter of a teaspoon of saffron powder.
A cup of obesity.
How to make:
Rub the kunafa after it comes out of the freezer immediately until it is easily rubbed and very soft.
In a guest bowl on the kunafa, a quantity of obesity, and make the kunafa to absorb it, then add the powdered sugar and saffron color.
After the ingredients overlap, the previous interfere when mixing with the kunafa.
In a 28 -sized tray, put a little ghee and grease the tray in it so that the kunafa does not stick to it.
One of the benefits of ghee so that the kunafa does not come out of the tray or burn.
Start by adding cheese, provided that they are intermittent slices, distribute them, and add mozzarella cheese over them, and then after the rest of the kunafa.
Click the Konafa from the edges and sides, then spread the rest of the remaining obesity on the bush
Put it on the floor of an oven hot at 180 degrees until you take a golden color from the ends.
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