Kunafa with Spaghetti Pasta
This is a Syrian-style kunafa made with thin spaghetti instead of traditional kunafa pastry. The spaghetti is soaked in water, drained well, then fried in ghee over medium heat until it softens and becomes translucent. It is then ground to resemble kunafa, worked with syrup over the heat until it binds together and the raw dough taste disappears, and served hot with boiled ashta and Aleppo pistachios.
A sweet kunafa-style dessert made with spaghetti pasta instead of traditional shredded pastry.
Like a crispy sweet noodle dessert cake.
Cook the pasta base well and watch the syrup so the dessert stays crisp but not dry.
Ingredients
- 500 g bundle of thin spaghetti
- 1 cup, 250 g sugar syrup (shira)
- 1 cup, 200 g animal ghee
- optional Aleppo pistachios, for garnish
- mentioned without an amount boiled ashta
- enough to cover the spaghetti, then soak for 30 to 45 minutes water
Instructions
- In a bowl, break the bundle of thin spaghetti into 3 or 4 pieces.
- In a bowl, add water to the spaghetti until it is well covered, then leave it for 30 to 45 minutes until it soaks and swells.
- In a colander, drain the spaghetti very well and leave it for about 15 minutes so that no water remains.
- In a frying pan or pot over medium heat, or slightly below medium, fry the spaghetti with the ghee in batches, stirring continuously, until it becomes translucent and is fully cooked.
- Transfer the cooked spaghetti to a tray and leave it to cool slightly until it can be ground.
- In a meat grinder or food processor, grind the spaghetti after it has cooled slightly until it resembles kunafa.
- In the same pot or over the heat, add the sugar syrup to the ground spaghetti and work it with a wooden spoon until it binds together and the dough taste disappears completely.
- In the same pot, you may add a pinch of sugar if desired, but this was mentioned only as an option in the instructions.
- In the same pot, leave the kunafa until it comes together with the syrup and is ready.
- On a serving plate, spread out the kunafa and garnish with boiled ashta and Aleppo pistachios.