20 April 2024 11:39 AM

Egyptian home

Konafa with nuts

Monday، 20 July 2009 - 12:00 AM

This is the most famous dish in Ramadan together with katayef with nuts. In this recipe, we use a mixture of oil and butter or ghee. This makes konafa crispy and light.

Cuisine                                Egyptian
Main ingredients                Konafa, Nuts, Raisins, Sugar syrup
Time of preparation           20 Minutes
Time of cooking                  25 Minutes
Serving                                    6


1/2 kg Konafa
1/2 cup Butter ,or ghee, melted
1/4 cup Vegetable Oil
1/4 cup Hazelnut ,blanched
1/4 cup Walnuts ,blanched
1/4 cup Pistachios ,peeled
1/4 cup Almonds ,blanched
1/2 cup Raisins
1 1/2 cup Sugar Syrup

In a plastic bag, put nuts and hammer over bag until nuts are broken into small pieces but not crushed. Mix nuts in a bowl with raisins and set aside.

Cut konfa into short strips (about 2- 2.5 cm) using scissors. Put in a medium bowl and mix very well with melted butter and oil using your hands until texture of konafa is doughy.

Brush a metal baking dish with butter. Put half quantity of konafa on the bottom. Press well with your hands to form a firm layer.

Spread nuts mixture over konafa layer but don’t let it reach the edges. Add the other half of konafa and again press on it.

Heat oven to medium-high heat (200-210 C). Place baking dish on lower rack of oven for 20-25 minutes until surface is golden.

Pour cool syrup over konafa right after it comes out from oven. Put serving platter over baking dish and invert it so that konafa is placed on the platter. Serve immediately.

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