Breads and flatbreads
ChefLoubna Fawaz
Fake Kunafa Without Kneading with Toast - Video
A quick, fuss-free kunafa inspired dessert that uses toasted bread instead of traditional kataifi pastry.
[embed]https://player.vimeo.com/video/247441745[/embed]\n\n \n\n \n\n \n
Ingredients
Start here, then move straight into the method.
- 1 pack soft sandwich (toast) bread
- 3/4 cup butter or ghee
- 3 cups milk
- 1/2 cup fine semolina
- 1 cup mozzarella cheese
- 1 tablespoon orange blossom water
- Ground pistachios for garnish
- Remove the hard crusts from the toast bread. Keep the crusts aside and you can use them in preparing this recipe:
- Click on: Toast bread sticks with labneh dip
- Ingredients and method for preparing the ashta (clotted cream)
Method
Follow the cooking sequence without leaving the page.
- Put the soft bread, from which we removed the crusts, into the electric blender and grind it until fine.
- Place the ground bread in a bowl with the ghee or butter.
- Leave a little of the toast aside to use later.
- Spread the buttered toast in a tray greased with oil or ghee for the oven and press it down well, forming edges of bread on the sides of the tray...
- Put the tray in the preheated oven on the direct heat layer and leave it until the edges brown.
- Meanwhile prepare the ashta (clotted cream).
- Put the milk in a pot on the heat with the fine semolina and stir them well.
- When the milk and semolina approach boiling, add a little orange blossom water and the mozzarella cheese.
- Pour the ashta mixture over the toasted toast in the oven, then add the remaining portion of the ground toast that we left aside. Turn on the top heat to brown the toast tray from above.
- When the kunafa is cooked, take it out of the oven and leave it aside for about 10 minutes to rest slightly then invert it onto a large serving plate.Timers: 10 min
- Pour the cold syrup over it while it is still hot and garnish with a sprinkle of ground pistachios....
Recipe tags
Breads and flatbreadsLevantVegetarianEgg freeBakedRoastedEidBread
