Kunafa

Ingredients

• 3 tablespoons ghee
• kunafa pastry strands
• 3 tablespoons sugar
• 3 kg milk
• half a tea glass white vinegar
• warm sugar syrup
• for garnish Aleppo pistachios
• quarter litre milk
• 1½ tablespoons semolina
• 1½ tablespoons cornstarch
• 200 ml cream
• curd cheese
• a little a little orange blossom water
• ashta

Instructions

1. In a pot over the heat, warm 3 kg milk until hot without letting it boil.
2. In the same pot, add half a tea glass of white vinegar to the hot milk to produce the curd cheese.
3. In a bowl, rub the kunafa pastry strands while hot with 3 tablespoons ghee and 3 tablespoons sugar.
4. In a pot, prepare the ashta mixture cold using quarter litre milk, 1½ tablespoons semolina, and 1½ tablespoons cornstarch.
5. In the same pot, add the cream to the ashta mixture.
6. In the same pot, add the curd cheese to the ashta mixture.
7. In the same pot, add a little orange blossom water to the ashta mixture.
8. In a baking tray, place the kunafa and add an amount of ashta inside it.
9. In the oven, bake the kunafa from the bottom first, as it does not need a long time underneath.
10. In the oven, you can move the kunafa tray during baking if you are able to move it.
11. In the oven, leave the kunafa for approximately a third of an hour, noting that the time depends on the oven.
12. After removing the kunafa from the oven, pour warm sugar syrup over it.
13. When serving, garnish the kunafa with Aleppo pistachios.