Burmalo Kunafa

Burmalo Kunafa

This is a Burmalo Kunafa (rolled kunafa) recipe from Sham Al Aseel. The confirmed ingredients from the description are half a kilo of kunafa, 2 cups of ghee, 2 cups of Aleppo pistachios, 1.5 cups of thick sugar syrup, and optional orange blossom water. In the narration, the chef explains that he fries the kunafa in ghee until golden, then mixes it with thick sugar syrup while it is cold, fills it with pistachios, rolls it into a barma shape, then puts it in the freezer for one to two hours before slicing and serving.

A kunafa dessert made in a rolled or wrapped style called barma or barred kunafa.

Like a shredded pastry dessert with syrup.

Kunafa is usually baked and finished with syrup, so timing matters.

Ingredients

  • half a kilo Kunafa pastry
  • 2 cups Ghee
  • 2 cups Aleppo pistachios
  • 1.5 cups Thick sugar syrup
  • optional Orange blossom water
  • a pinch Lemon water / a pinch of citric acid
  • a little Rose water

Instructions

  1. Crush the kunafa pastry by hand or using any suitable method until it is finely crumbled.
  2. Heat the ghee in a frying pan over medium heat.
  3. Fry the kunafa pastry in the pan with the ghee until golden in color.
  4. Remove the fried kunafa pastry from the pan, drain off the ghee in a strainer, then transfer it to another bowl.
  5. Add the thick sugar syrup to the bowl of kunafa pastry and mix until the pastry absorbs it and the mixture becomes firm.
  6. Spread the kunafa pastry in a bowl or on a suitable work surface until it has an even thickness.
  7. Roll out the kunafa pastry with a rolling pin until it reaches the desired thickness.
  8. Place the Aleppo pistachios in a bowl and add a little of the same sugar syrup used in the bowl of kunafa pastry.
  9. Add orange blossom water to the bowl of Aleppo pistachios, if desired.
  10. Form the Aleppo pistachios into a cohesive filling, then place it on the spread-out kunafa pastry.
  11. Roll the kunafa pastry around the filling into a barma, or rolled, shape.
  12. Cut the rolled kunafa into suitable pieces.
  13. Wrap the pieces in kitchen plastic wrap or gelatin, then place them in the freezer for one or two hours.
  14. Remove the rolled kunafa from the freezer, then cut it if necessary.
  15. Serve the rolled kunafa ready to eat.

Browse the Syrian recipes catalog