Today I’m going to show you how to make a delicious dessert, which is very popular in the Middle East, and also in Morocco. Its called Konafa. Konafa is basically a pie made of shredded phyllo dough, its filled with cheese or sometimes cream and its served warm with sugar syrup on top of
it flavored with orange blossum water or rose water. The cheese oozes out of the piece that is served to you its absolutely to die for! It can look intimidating if you have seen it in middle eastern shops but it is super easy to make I’m going to show you how to make it step by step. Making the Simple Syrup Pour the water in a saucepan and add the sugar. Cook on medium heat until the sugar is completed
dissolved and the syrup starts bubbling. Once the syrup start bubbling, continue cooking it for another 5 minutes. You will notice the syrup becomes thicker. Add the lemon juice and orange blossom water. You can replace the orange blossom water with rose water. Continue cooking the syrup on medium heat for another 2-3 minutes. Turn off the heat and let the syrup
sit while making the konafa. To make the Konafa, we need Kataif, which is basically shredded phyllo dough. You can buy it online or from middle-eastern stores. If you can not find it you can replace
it with phyllo dough that you shred. Shred the kataif either by hand or using a food processor. Place the kataif in the food processor and pulse while adding 1/2 cup of melted butter, until you get a shredded smooth kataif that look similar to vermicelli. Place the kataif in a flat pan and cook
on medium heat for 4-5 minutes. This step with make them crunchy and brings a
nice texture to the konafa (in contrast with the smooth melted cheese). Another important ingredient in the konafa is the cheese. We need to use a sweet cheese (that is not too salty). You can purchase sweet cheese from a middle eastern store. If you dont find it you could use Morzarella
or Ricotta cheese, or a mix of both. Shred the sweet cheese using the the big holes of a grater. Flavor the cheese with orange blossom water or rose water. The top of the Konafa is usually red. This is an optional step you can skip it
if you do not want to add colorant. Spread the powdered konafa colorant over the surface of the
baking pan using a soft piece of butter. Make sure that the colorant is spread evenly. Place a layer of kataif in the baking pan and even it out using the palm of your hand. Press all over the surface. Add a layer of shredded cheese, then finish with a thin layer of kataif. First, preheat your oven to 350 F degrees (180 C). Bake the Konafa for 45 minutes then broil it for a few minutes until the top of the konafa gets a deep golden brown color. Remove the Konafa from the oven, place a large
plate on top of the baking pan, then flip it to transfer the Konafa to the plate. The red surface will be on the top in the plate. You can pour the simple syrup over the Konafa and serve, or you can serve the syrup on the side
so that people can add the amount of syrup they want to add to the Konafa. The Konafa can be served hot or cold – but perferably hot so that the cheese is smooth and soft! Bon Appetit!