Authentic Kunafa Fark Dough

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 cups water
• 1/2 cup cornstarch
• 1/2 cup powdered milk
• 1/2 cup 'farikha' flour or fine semolina
• 1/2 cup ghee — do not use butter to prevent the fark from falling apart
• 1/2 tablespoon baking powder
• 1 tablespoon sugar
• This recipe and method for kunafa dough (fark) and desserts is from a friend of Sho Tabkhin Today:
• Rana Sbeiti Bazzi
• For the kunafa with cheese recipe click this link: How to make traditional kunafa with cheese
• For the kunafa bread or 'ka'ak' recipe click this link: How to make kunafa ka'ak at home
• For the cheese donuts recipe click this link: How to make cheese donuts
• For more cheese-based desserts: How to make qatayef with cheese
• For the classic Gaza-style kunafa without cheese or cream, here is the link: How to make traditional Gazan kunafa
• Note: Click the images to view a photo of the kunafa 'fark' before baking in the oven

Method

1. Place all the dry ingredients in a deep bowl and mix well until fully combined (do not add the water yet).
2. Add the water and mix thoroughly until a dough forms. Let the dough rest for about 10 minutes.
   Timers: 10 min
3. Roll or spread the fark dough onto parchment paper to a thickness of about 1 cm.
4. Always use parchment paper — do not dust the surface with extra flour when spreading the dough.
5. Preheat the oven on its highest setting for at least 30 minutes.
   Timers: 30 min
6. Place the dough in the preheated oven, then reduce the oven temperature to 75 (as written in the original recipe).
7. Leave the fark dough in the oven for about 15–30 minutes until it dries out well and becomes crisp enough to break.
   Timers: 30 min
8. Allow the baked dough to cool completely. Break it into irregular pieces, then grind it in a food processor or blender until finely crumbled.
9. If needed, sift the ground fark through a sieve to remove any large pieces.
10. Sift the fark at least three times to achieve a successful, fine texture.
11. Store the finished fark in the freezer for several months. If left in the refrigerator it may turn sour.
12. Use this fark for kunafa with cheese, with cream (ashta), the traditional fillings, or for crumbled toppings.