Recipe: Severa; Kenafe recipes with flour

KENAFE RECIPE - NABLOUS

"Soft cheese cooked between two layers of orange shredded pastry, served with sugar syrup and rose water. The city of Nablous is famous for its kanafa. The old fashion home-made recipe follows."

1/2 cup flour
sugar water: 1 cup water on 1 cup of sugar
nuts
white cheese
nutmeg
cinnamon
salt
butter
syrup and rose water

Mix the flour and water until the dough is long and thin. Stretch the dough with a dough roller and chop it into pieces. Boil water and put the pieces in a steam pan. Steam it until well done. You can tell by pressing the dough between two fingers; if the dough sticks, it is not done yet.

Place the shredded dough in a large pan. Add 50-100 gram butter. Toss until dough absorbs all butter and becomes lighter. Add cheese, nutmeg, and cinnamon.

Divide the dough into two parts. Add sugar water. Cover the bottom of a greased pan with the dough. Cover layer with white cheese. Cover the cheese with a thick layer (1 centimeter) of dough. Sprinkle with butter. Bake in hot oven until the dish becomes golden. Soak with sugar syrup and rose water.

From: Toine Van Teeffelen
Source: Sahteen: Discover the Palestinian Culture by Eating, published by the Freres School, Bethlehem, part of the Culture and Palestine series issued by the Arab Educational Institute-Open Windows, Bethlehem, 1999.

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Semonlina Kunafe (repost)
MSG ID: 039726

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KUNAFA
Source: Firth Park Community Arts College 'The Spirit of Food' Recipes, 2005

This is a shredded pastry sweet dish made differently in the various countries of the Arab world. This version is from Saudi Arabia.

Kunafa Pastry:
200g melted butter
milk
corn starch
340g puck or thick double cream
2 tablespoon sugar

For syrup:
sugar and water
Heat milk in a pan and before it boils, add corn starch, put cream and sugar to taste until preferred
thickness. Stir continuously to avoid lumps. As it starts to thicken remove from heat and allow to cool
(25-30 mins)
Break up the defrosted kunafa pastry (which comes ready frozen) and place in a deep oven dish (1/4 full),
pour some melted butter over the pastry and mix with your hands until pastry covered with butter. Pat
down the pastry until it is compact and the bottom of the dish is covered.
Place cooled milk mixture on top of pastry
Place left over kunafa pastry on top of milk mixture, making sure it is fully covered, then pour butter over
the pastry, rubbing in carefully.
Place dish in oven on medium heat for about 10 minutes or until lightly brown and firm to the touch.
Remove form oven and allow to cool completely.
Meanwhile, make sugar syrup by boiling water and sugar together until sticky
consistency and water reduces.
While Kunafa is luke warm pour syrup over it, making sure it is fully covered. Allow to continue cooling.
When completely cool and set, Kunafa is ready to serve.