Category: Salted

ingredients:

Half a teaspoon of liquid vanilla.
Two cups of milk. A cup of powdered fine sugar.
Two tablespoons of starch.
A cup of softening ghee.
Five hundred grams of kunafa.
Sheera (Qatar) to serve.

steps:

Heat the oven to a temperature of one hundred and eighty degrees Celsius, then install the middle rack and bring a mold with a hole in the middle.

Put the kunefe, ghee and sugar in a deep dish and stir the kunefe lightly to mix with the butter and sugar with the tips of the fingers, taking care not to cut them and keep the strings together.
Take two-thirds of the quantity of the kunefe and place it in the mold to cover the bottom and edges, while trying to make a hole in the kunefe without reaching the bottom.

Poured the cream in the middle gently so as not to reach the bottom.
Distribute the rest of the kunefe over the cream to be covered completely without squeezing it.
Put the kunefe in the oven for thirty minutes, until the cream becomes firm and the color of the kunefe becomes dark golden.
Take the kunefe out of the oven and turn it over on a flat serving dish, spread the syrup and serve it warm or cold.

Preparing the cream:

Put the milk, starch and vanilla in a medium-sized thick-base saucepan and stir with a hand-held net beater until the starch melts, put the saucepan on a medium heat and stir with a wooden spoon until the milk boils and a cohesive cream is formed to be used directly.

ingredients:

Two cups of semolina flour.
Two cups of yogurt. A cup of sugar.
A quarter cup of corn oil.
Three tablespoons of grated coconut.
A small spoon of baking powder.
A quarter of a teaspoon of salt.
To decorate with pistachios or almonds, peeled and cut in half

steps:

We prepare a large plate and put semolina flour, grated coconut, added to sugar and baking powder, and then sprinkle a small amount of salt on it with one plate and stir the ingredients well.
Gradually add a quarter cup of oil and two cups of milk to the mixture, and knead well with your hands until it becomes a soft dough.

You can replace yogurt with two cups of warm milk, add the juice of one lemon, and leave for two hours, after which it can be used like milk.

Grease the tray with a little oil or any greasy substance, then put the mixture in it and spread it out so that its thickness does not exceed 2 cm, and we work to balance its surface by hand until it becomes even and not bumpy. We put it to rest about fifteen minutes before baking it in the oven.

Baking method After fifteen minutes have passed, put the tray in the oven on a medium temperature. And for a period of thirty minutes, where we roast it from the bottom and make sure every period of ensuring its ripeness, then we roast the face from above, and pour it directly on it while it is hot in diameter so that the syrup is cold or warm until well penetrated.

Chop the basbousa after spreading it in the tray in the shape we want, and on each piece we add a grain or two of regular pistachios or almonds.