Friday, August 13, 2010

Posted by jinson on 10:43 AM 1 comment
- Konafa (1 pack from the bakery)
- 3/4 cup melted butter
- Some coloring (optional)
- Syrup (home made is better) *Sheerah*
- Crushed pistachios
- Akawi cheese
- Sugar
- Cream - 1 can (qish6a)


1: Put the konafa in a large bowl or a deep pan and shred it into small pieces with ur hands.

2: Add the coloring to the melted butter and gradually add it to the konafa. While adding small amounts gradually mix the konafa with the coloring mixture. Do this repeatedly until your konafa turns orangish color. It will look like this:

3:In a separate bowl, get the Akawi cheese and break it into smooth tiny pieces, wash repeatedly until salt is out. Rinse the water and repeat the process one last time. After rinsing the water from the cheese, add the can of cream and a coffee cup of sugar (less if you want) and mix together.

For baking minis I use this tray which makes it easy for me to extract the (whatever I'm making from the tray) In this case the konafa. You can find this tray at Tavola. You can always use a cupcakes pan to bake the konafas.

4: Now that the two mixtures are ready, fill 1/3 to 1/2 of every bowl with konafa and press it in.

5: Add some of the cheese and cream mixture, a spoonful is enough, over the konafa.

6: Cover the cheese mixture with another layer of konafa. and bake it in the oven for around 10-20 minutes until the you feel the cheese have melted.

7: Add syrup to all the bowls of konafa on the pan and leave it to cool a bit. (easier to handle when cooled down and by the time you extract the konafas from the tray the syrup would have spread) *Sometimes you will need to add more syrup depending on how sweet you like it, I personally add syrup twice to make sure it wont fall apart*

8: After it cools a bit, extract each konafa from the pan/tray, put it on the plate you wish, and garnish with crushed pistachios.

Categories: , , , ,


  1. <3 your blog
    just found it
    you're doing me a huge favor.