Konafah is an Egyptian dessert dish for feasts and everyday during the fasting holy month of Ramadan. You can use it, when doing a school project on Egypt (it is not an Ancient Egyptian dish). Konafah is easily attainable. This would be a good recipe for your daughter or son to make for her/his project. If you're looking for another recipe, Please use any recipe in my home page, I would recommend. You have to buy a special dough "Shredded Fillo Dough" (Kataifi) from a Middle Eastern store or you may find it in your local store. Good luck.
One Kelogram = 2.2046 Pound.
1 LB konafah
1 LB butter(melted)
¼ LB walnuts
½ LB unsalted Peanuts
¼ LB coconuts
1 teaspoonful fine ground cinnamon
1 ½ cups of sugar
1 ½ cups. of water
1 teaspoonful of lemon juice
1 teaspoonful of vanilla.
· Add sugar to water, stir on mild -heat stove until dissolve.
· Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick.
· Allow it to cool to room temperature.
· Add vanilla.
· Convert the nuts to small particle in the size of sesame seeds.
· Mix with coconuts and cinnamon.
· Use 9 x I I inch tray; coat all sides of the tray with butter Mix konafah with molten butter.
· To do so, try to divide it to small pieces to be mixed with butter.
· After mixing, divide konafah into two equal quantities.
· Spread the first half of konafah in the tray and try to press it and make its surface even.
· Spread the nuts mixture over it.
· Then, add and spread the second half.
· Press it with f-ingers, makes its surface even.
- Add the remainder amount of butter on the surface evenly.
· Bake in preheated oven (325 f) for about 20 minutes until the lower surface
· of kanafah turned into golden color.
· Turn the oven to broil until the upper surface turned into golden color.
· Sooner, remove it from the oven.
· Add the cold syrup to it evenly.
· Cover it with aluminum foil.
· Allow it cool.
· Divide it into a 12 equal pieces.