How to Make Kunafa Filling Crumbs

Ingredients

• 1/2 kilo coarse semolina
• Ghee or butter as needed
• 1/3 cup sugar
• Rose water
• Orange blossom water
• A pinch of baking powder
• 1/4 teaspoon yeast
• Turn on the top flame and place the kunafa tray over the heat; twist or roll it for about one minute.
• Proofing the crumbs is very useful because when we bake them briefly and rub them by hand we get light, fluffy, and delicious-tasting crumbs.
• Note: Kunafa crumbs can be stored in the freezer. This amount is enough for two medium-sized trays.

Method

1. Put the semolina in a bowl and add the ghee, sugar, rose water, orange blossom water, sugar again, baking powder, and the yeast dissolved in a little milk....
2. Mix the ingredients until you get a soft, cohesive dough. Leave it to rise for 2 hours, covered with plastic wrap...
   Timers: 120 min
3. Then spread it in a tray and place it in the oven to dry. Before it turns golden, remove it from the oven and let it cool for about an hour, or even longer, so it cools well... Crumble it and rub it with your hands or a food processor, حسبالرغبة.
4. Sprinkle the crumbs in the tray, melt the cheese over the heat and add it over the crumbs, then sprinkle the top again with a little of the crumbs... Using the tip of a spoon, make a small opening in the middle of the tray and around the edges....
5. Turn on the top heat source, place the kunafa tray on it, and twist or rotate it for about a minute.
6. Then put the kunafa tray back in the oven until it gets a golden color.... Turn the kunafa out onto a serving tray and pour the syrup over it as desired...
7. Allowing the crumbs to rise has a big benefit, because when we bake them a little and rub them by hand, we get light, airy crumbs with a delicious taste.
8. Note: Kunafa crumbs can be stored in the freezer ... This quantity is enough for two medium-sized trays.