Kunafa, Qatayef, Balah Al-Sham, and Muhallabi are all types of sweets that characterize the blessed month of Ramadan, and there is no doubt that Kunafa is the most popular among all these types, and sellers are specially prepared for it. That is why we present to you, through this recipe, the origin of the appearance of the kunafa, which is called the “Pearl of Ramadan Dessert”. A number of historians explained that the origin of kunafa goes back to the Fatimids in Cairo, where it was made for the Fatimid Caliph Al-Muizz Li-Din Allah, when he entered Cairo in Ramadan; the people welcomed him there and then began to spread until it reached the whole Arab world. There is another appearance of kunafa, and it was from ancient times, according to some historians also, its origin dates back to the era of Muawiyah bin Abi Sufyan, where it was said that the people of the Levant specially made it for him as food for Suhoor, in order to avoid his feeling of extreme hunger during the day in Ramadan, as it was filling his hunger for long periods. Another story says that the origins of the kunafa go back to the era of the Turks who ruled Nablus hundreds of years ago. So, are you looking for a quick and tender dessert that you can make in a short time for tonight’s dessert? If yes, then how about trying this conventional style Eid Kunafa (Knafeh) with pistachios or what is also called Knafeh that you can make with a few affordable ingredients.
Syrian Kunafa (Knafeh) with pistachios
- ½ 1 kg 500 g Kunafa
- 1 1/2 cups 375 ml of syrup
- 1 cup 200 g of melted butter
- ⅔ cup 100g of powdered sugar
- 1 cup 200 g of crushed almonds
- ¾ cup 150g crushed hazelnuts
- ½ cup 100 g crushed pistachios
- 2 tablespoons 30 ml of rose water
For the Syrup:
- 1 cup of water
- 2 cups of sugar
- 2 tbsp of lemon juice
- Preheat the oven at 170 ° C.
- In a large bowl, put the hazelnuts, almonds, rose water and sugar, and stir very well.
- In a large bowl, place the kunafeh, then add 1/4 cup of butter, and stir very well.
- In a tray slightly greased with butter, add half the amount of kunafa
- Spread a quarter cup of butter over the kunafa
- Spread the filling over the kunafa, then the rest of the kunafa
- Spread the rest of the butter over the knafeh
- Place the tray in the oven and bake for 30 minutes, until golden.
- Take out the kunafa, then pour the syrup as soon as you take it out
- Top with pistachios, then set aside until it is the serving time
- Serve and enjoy your Kunafa
To prepare the syrup:
- Pour the water and the sugar and mix very well to dissolve
- Add in the lemon juice and let simmer on a low heat for 15 minutes
- Add a dollop of vanilla extract or rose water