Iftar special dessert: Indulge in the Middle-Eastern richness of Kunafa

Among the many things that Ramadan is known for iftar special meals and special Ramadan delicacies are a major attraction for all From kebabs and biryanis to kheer food is relished during the holy month of Ramadan like no other festival A hit among all these dishes is MiddleEastern desserts that Indians relish thoroughly and canrsquot get enough of be it baklavas or maamouls MiddleEastern desserts are famed globally due to their exotic nature and rich taste Many are known to be prepared with nuts and dried fruits that are perceived as the foods of the rich and royals by IndiansOne such Middle Eastern dessert is the Kunafa Also spelt as Kunfah Knafeh or Kunafeh Kunafa is also a Ramadan special dish that is majorly consumed across the Middle East Levant and North Africa With the ongoing holy month of Ramadan Middaycom spoke to chefs who engage us in the nuances of preparing the perfect kunafas its various kinds and how we can add a unique twist to this iftar meal eaten by fasting Muslims to break the fast delight ldquoThe dish is typically made from shredded phyllo dough or semolina dough layered with a sweet cheese filling such as Akkawi or mozzarella cheese The dough is often soaked in sugar syrup flavoured with rose or orange blossom water giving kunafa its signature sweet and aromatic tasterdquo shares Sous Chef Niriksha Reddy ITC Grand Central Also Read Add more flavour to your mundane breakfast with these chefspecial egg recipesAs for the dessertrsquos taste Chef Sufeeyan Khan Sao By The Shore Goa tells us ldquoKunafa has a unique taste that combines sweetness from the sugar syrup richness from the cheese or cream filling and a crispy texture from the baked doughrdquo Chef Ishijyot Surri executive chef SJI Hospitality and Foods Pvt Ltd further offers a mouthwatering description of the dish ldquoThe dessert becomes very creamy due to the melting cheese In addition to that the cheese gets stretched out making the cake even more luxurious Cream kunafas are also another type of kunafa which are soft and have a puddinglike texture it has been flavored with things like rose water or orange blossom water would make it tasty still more Generally kunafa combines different textures and flavours perfectly and this is why many people from across the world enjoy relishing itrdquo Interestingly Chef Feroz executive chef Courtyard by Marriott Pune Chakan states ldquoThe exact origins of kunafa are somewhat debated but it is widely believed to have originated in the city of Nablus located in the West Bank region of Palestine Nablus is renowned for its kunafa The dish has become an integral part of Palestinian cuisine However kunafa variations are also popular in other Middle Eastern countries such as Lebanon Syria Jordan and Egyptrdquo Experimenting with the classic recipeChef Feroz lists down some of the commonly consumed variations of kunafa Nabulsia This is the traditional version of kunafa originating from Nablus Palestine Kunafa Khishnah Also known as crushed or fine kunafa this variation uses a dough that is finely shredded giving it a more delicate texture It may also include a cheese filling and is soaked in sugar syrupKunafa Asabi This variation of kunafa features long thin strands of dough that are wrapped around a sweet cheese filling resembling fingers Its typically soaked in sugar syrup and sometimes flavoured with orange blossom waterKunafa with Cream This kunafa is filled with a sweet cream filling often made with a combination of milk cream and sugar and sometimes flavoured with rose or orange blossom water It can also be soaked in sugar syrup or served with a drizzle of honeyTurkish Kunefe In Turkey kunefe or kuumlnefe typically features kadayf a type of shredded phyllo dough layered with a sweet cheese filling such as unsalted mozzarella or kasar cheese Its baked until golden and crispy then soaked in sugar syrup and often served hot with a sprinkle of crushed pistachiosAlso Read Saandal Falafel Kibbeh Whip up 5 new iftar dishes with this Ramadan recipe guideBack home our chefs too share ways that allow us to innovate with the classic kunafa ldquoTo experiment with Kunafa beyond the classic version one can try incorporating different fillings such as dates Nutella or fruit compotes adding spices like cinnamon or cardamom to the sugar syrup or serving it with ice cream or whipped cream for a modern twist Additionally varying the types of cheese or using alternative ingredients like ricotta or mascarpone can create unique flavour profiles in Kunafardquo says Chef Reddy Further Chef Surri also suggests variations that we can try making at home 1 Fruit Kunafa You can create a refreshing dessert by adding fresh or dried fruits such as mangoes strawberries and apples in between layers of phyllo dough and cheesecream filling2 Nutella Kunafa Replace the cream filling with Nutella or any other chocolate spread for a luxurious treat Add some chopped hazelnuts or almonds if you like the extra crunchiness3 Savoury Kunafa Rolls For your kunafasrsquo fillings consider trying something different such as spiced ground meat fresh spinach or feta cheese that is tangy among others Roll them up and enjoy them as starters or main dishes4 MiniKunafa Cups Shape kunafa into individual servings by pressing phyllo dough into muffin tins or mini tart pans then fill each cup with either fruit filling cream or cheese of your choice and bake until golden brown5 Kunafa Parfait Add alternate layers of creamy yoghurt and honeyed fresh fruits on top of kunafa for a nice dessert option 6 Spiced Kunafa Want to enhance these flavours Add cardamom cinnamon or nutmeg to the mixture used for filling7 Kunafa Ice Cream Sandwiches Sandwich ice creams between two layers of kunafas ndash this will be fun Also Read Ramadan 2024 From Chutney Chicken kebab to Chicken Kathi Roll enjoy delicious food in Vasai under Rs 500Kunafa recipes you can easily try at home Date Kunafa IngredientsShredded phyllo dough kataifi 1 packageChopped dates 1 cupChopped nuts such as almonds pistachios or walnuts 12 cupSugar 12 cupUnsalted butter melted 12 cupGround cinnamon 1 tspHoney 14 cupWater 14 cupPowdered sugar for dusting optionalMethod1 Preheat your oven to 175 degrees Celcius2 In a bowl mix the chopped dates chopped nuts sugar cinnamon and cardamom until well combined3 Separate the shredded phyllo dough into small bundles4 Take one bundle of phyllo dough and brush it lightly with melted butter Place a spoonful of the date and nut mixture on top of the phyllo dough5 Roll the phyllo dough around the date and nut mixture forming a small log shape Repeat this process with the remaining phyllo dough and filling6 Place the rolled kunafa logs on a baking sheet lined with parchment paper seam side down7 Bake in the preheated oven for 2025 minutes or until the kunafa is golden brown and crispy8 While the kunafa is baking prepare the syrup In a small saucepan combine the honey and water Bring the mixture to a simmer over medium heat then reduce the heat to low and let it simmer for five more minutes Remove from heat and set aside to cool slightly9 Once the kunafa is done baking remove it from the oven and drizzle the honey syrup over the top while its still warm10 Allow the kunafa to cool slightly before serving Optionally dust with powdered sugar before serving for an extra touch of sweetnessRecipe by Sous Chef Niriksha Reddy ITC Grand CentralPistachio Dried Figs Cream Cheese KunafaIngredientsShredded phyllo dough 1 packageUnsalted pistachios finely chopped 1 cupFig 1 cupLemon zest 2 lemonsCream cheese 1 cupSugar 1 cupWater 12 cupRose water 14 cupMelted butter 12 cupRicotta cheese 1 cupGround cardamom 12 tspPistachios for garnishMethod1 Preheat the oven to 175 degrees Celcius Grease a baking dish2 In a bowl mix chopped pistachios ricotta cheese and ground cardamom3 Layer half of the shredded phyllo dough in the baking dish brushing each layer with melted butter4 Spread the pistachio fig and cheese mixture evenly over the phyllo dough5 Layer the remaining phyllo dough on top again brushing each layer with melted butter6 Bake for 3040 minutes or until golden brown7 In a saucepan combine sugar water lemon zest and rose water Bring to a boil then simmer for 10 minutes to make the syrup8 Pour the syrup over the hot kunafa once its out of the oven9 Garnish with chopped pistachios10 Allow to cool slightly before servingThis recipe elevates the classic kunafa by incorporating the floral essence of rose water and the nutty crunch of pistachios creating a fragrant and indulgent dessert perfect for Ramadan or any special occasionRecipe by Chef Sufeeyan Khan Sao By The Shore GoaAlso Read Aglio e Olio to Bolognese Spaghetti Relish restaurantstyle spaghetti at home with chefspecial recipesTurkish Kunafa IngredientsKataifi dough 600 gmUnsalted butter melted 300 gmUnsalted mozzarella cheese shredded 350 gmUnsalted akkawi cheese or ricotta cheese shredded 350 gmGranulated sugar 2 cupsWater 2 cupsLemon juice 1 12 tbspRose water 2 tspChopped pistachios or almonds for garnishMethod1 Preheat your oven to 175 degrees Celcius Grease a baking dish or tray with butter preferably a smaller round shaped2 Prepare the kataifi dough by separating the strands with your fingers3 Pour the melted butter over the kataifi and toss gently to coat the strands evenly Finish by mixing with the hand so that its well moist4 Divide the kataifi dough into two equal parts Press one part firmly into the bottom of the greased baking dish to form a crust5 In a bowl mix the shredded mozzarella and akkawi or ricotta cheese Spread this cheese mixture evenly over the kataifi crust6 Spread it evenly leaving the edges slightly to place the kataifi on top and set it for baking7 Place the remaining kataifi dough on top of the cheese layer pressing gently to flatten8 Bake the kunafa in the preheated oven for 3040 minutes or until golden brown and crispy9 While the kunafa is baking prepare the syrup In a saucepan combine the granulated sugar water and lemon juice Bring to a boil over medium heat stirring occasionally until the sugar is completely dissolved Reduce the heat to low and let the syrup simmer for 10 minutes until slightly thickened10 Remove from heat and stir in the rose water Allow the syrup to cool slightly11 Once the kunafa is done baking remove it from the oven and immediately pour the prepared syrup evenly over the hot kunafaAllow the kunafa to absorb the syrup for about 1015 minutes12 Sprinkle chopped pistachios or almonds over the kunafa for garnish13 Serve the Turkish kunafa warm slicing it into squares or wedgesRecipe by Chef Ishijyot Surri executive chef SJI Hospitality and Foods Pvt LtdClassic KunafaIngredientsCooking Cream 200 mlHalf and half milk 200mlGrated cottage cheese or ricotta cheese 200gmCorn flour 10 gmLemon juice 1 lemonMelted butter 200 gmSugar 250 gmWater 300 mlVermicelli strands 250 gmPistachios 100 gmRose water 5 10 mlMethodFor making the sugar syrup1 In a saucepan combine sugar and water2 Heat over medium heat until the sugar dissolves completely3 Add rose water and lemon juice to the syrup4 Boil the syrup until it reaches a sticky consistency Set aside to coolFor preparing the milk custard1 In another saucepan heat the halfandhalf milk Add corn flour to it2 Gradually whisk the milk in the corn flour stirring continuously to avoid lumps3 Allow the mixture to come to a boil over low heat stirring constantly until it thickens4 Once the desired thickness is achieved add rose water to the milk custard5 Remove from heat and let it cool completely For assembling the kunafa1 Preheat the oven to 180 degrees Celsius Line a baking dish greased with butter paper2 Start preparing the kunafa layers Mix melted butter with vermicelli strands until well coated3 Divide the vermicelli mixture into two equal parts4 Place one part of the vermicelli mixture evenly on the bottom of the prepared baking dish ensuring to cover all corners5 Pour the cooled milk custard over the vermicelli layer6 Sprinkle the grated cheese evenly over the custard layer7 Cover the pie with the remaining vermicelli mixture8 Put it to bake for about 30 to 40 minutes or until it turns golden brown and crispyFor garnishing1 Once baked remove the knafa from the oven and let it cool for a few minutes2 Garnish with chopped pistachios Serve the Kunafa hot and enjoy Recipe by Chef Feroz executive chef Courtyard by Marriott Pune ChakanAlso Read Under the weather Try these recipes of comfort foods with unique twistsKunafolis Kunafa CannoliIngredients1 For the shellsKunafah or Kataifi Pastry 500 gmGhee or Clarified Butter 300 gm2 For the fillingDouble cream 400 mlGoatrsquos cheese 250 gmRose water 2 tspFruit sugar 100 gmPistachios crushed 150 gm3 For the syrupCaster or granulated sugar 2 cupsWater 1 cupSaffron strands 12 tspGround Cardamom 1 tspLemon juice4 For toppingsCrushed pistachiosRose petals5 For pistachiorosewater creme anglaise drizzleWhole milk 1 cupHeavy cream 1 cupGranulated sugar 13 cupLarge egg yolks 4Rose water 1 tspFinely chopped pistachios 12 cupMethodFor making the syrup1 Place all the syrup ingredients into a mediumsized saucepan making sure the water has covered all the sugar2 Place the mixture on a high heat3 Once it begins to bubble start a timer for exactly 10 minutes reduce the heat slightly and leave to bubble away4 After 10 minutes remove from the heat and allow to cool5 Allow the syrup to cool down completelyFor making the kunafoli shells1 Set the oven to 190 degrees Celsius and allow to warm up2 Unfold your pastry and pull out enough strands that when spread out should be about two to three fingers wide3 Take one end of the pastry strands and place it in the middle of a cone4 Begin wrapping around the pastry to the left making sure you wrap over the start of the pastry so that it doesnrsquot unfold5 Once you reach the left end wrap back to the middle and around to the right end6 Be careful not to have the pastry strands bunched together as this will cause the middle to be a lot thicker7 When you reach the other end wrap slightly towards the middle ensuring the pastry end finishes at the bottom so that when placing on a baking tray the shells can sit on top of the ends to stop them from opening8 Repeat this till all your pastry is finished and line them up on a baking tray If you donrsquot have enough shells wait till one batch has cooked and then continue9 Heat the ghee on low heat to allow it to melt and be in a liquid state10 Once it has melted take a spoon and pour the ghee over all the shells ensuring they are completely soaked in ghee11 Lift the shells with a pair of tongs to check the base for soaking12 Now place in the oven for 2025 minutes until they become golden brown13 Once done remove them from the oven and dip them into the syrup covering them completelyFor making cream cheese filling1 Place the goatrsquos cheese in a large bowl and using your whisk smooth out the cheese to a creamy consistency2 Add the rest of the ingredients except the pistachios3 Whisk the mixture on high speed till the cream is no longer in a liquid state and has thickened and formed stiff peaks4 Add crushed pistachios into the cream mixture and using a spatula fold them in allowing even distributionFor assembling the kunafolis1 Fill the cream mixture into a piping with a nozzle star preferably2 Take kunafoli shells and pipe the cream into both ends to make sure it has filled right through to the middle3 Coat both ends of the shells with chopped pistachios4 Drizzle syrup over the top of the shells and sprinkle over some pistachio crumbs and rose petalsFor making pistachiorosewater creme anglaise drizzle1 In a saucepan combine the whole milk and heavy cream Heat over medium heat until it begins to simmer then remove from heat2 In a separate bowl whisk together the granulated sugar and egg yolks until pale and creamy3 Slowly pour the hot milk mixture into the egg mixture whisking constantly to prevent curdling4 Return the mixture to the saucepan and place it back over medium heat Cook stirring constantly until the mixture thickens enough to coat the back of a spoon Do not let it boil5 Once thickened remove the saucepan from heat and stir in the rose water Strain the mixture through a finemesh sieve into a bowl to remove any lumps6 Stir in the finely chopped pistachios reserving some for garnish7 Allow the creme anglaise to cool slightly before drizzling it over the assembled kunafoli shellsRecipe by Chef Gautam Mehrishi corporate executive chef Club Mahindra