Konafa Kataifi
It has been a busy few weeks with running the cooking classes but I definitely do enjoy the time cooking and talking over cups of Hibiscus tea (Red tea كركديه Karkadé).
This week we made sweets and it was the first time I had made Konafa in a long time. It was a big hit and it was all about to go before someone kindly put some aside for me to take home for the boys. Naturally they were in bed when I got home but they did get to taste it the following day and my oldest son (nearly 5 and very much looking forward to “turning another number”) tells me he liked it very much and asked if he could eat it all please.
What better recipe to put up than one which is crunchy on top, soggy through the middle, with the texture of the nuts and drenched with sugar syrup.
Konafa كنافة Kataifi is one of the easy Egyptian sweets that is delicious and quick to prepare. My mum made this fairly often usually with nuts but the combination of nuts varied depending on what we already had in the pantry. Usually walnuts, almonds and pistachios are used but you could add hazelnuts or other nuts if you prefer them. Make sure they are unsalted, but there is no need to roast them or peel the skins off.
It is traditionally served with tea and coffee (which really does help cut through the intensity of the sugar in the Konafa).
Konafa كنافة Kataifi
Konafa كنافة Kataifi |
Konafa كنافة Kataifi |
Konafa كنافة Kataifi |
Konafa كنافة Kataifi |
Konafa كنافة Kataifi |