Kunafa Rezept (Recipe )Ingredients And Method
150 g sugar 1 orange 1 pod(s) vanilla
For the sugar syrup, put 300 ml of water and sugar in a pan. Wash the orange and mesh 1 tablespoon zing. Divide the orange, crush half and add along with the zing. Divide the vanilla unit and mix in the mash. Permit the sugar to disintegrate over a low intensity, then bring to the bubble momentarily and afterward diminish the intensity once more. Cook for around 10-15 minutes to a sweet consistency without mixing.
140 g margarine 300 g dil peyniri (If not available, use mozzarella as a substitute) 150 g keymak (layered cream produced using bison milk) 100 g unsalted pistachios
Liquefy 140g margarine in a pot. Destroy the mozzarella and blend the layered cream in with the mozzarella. Generally squash the pistachios in a mortar or on the other hand slash them generally.
300 g Kayad if mixture strands 10 g margarine
Preheat the broiler to 200°C top/base intensity. Put the strands of batter on a baking sheet, pull separated a bit and pour over the softened spread and blend well. Oil 4 Künefe plates (20 cm breadth) or on the other hand little crème brulee dishes with the excess 10 g spread. Spread a layer of batter strings on top and level every one with an alternate plate. Spread 2 tablespoons of the cheddar combination on top of each, leaving a little around the edge. Spread the remainder of the batter strands freely on top.
Bake kunafa for 15-25 minutes until brilliant brown. Eliminate and quickly pour 30-40 ml of syrup over each. Sprinkle with pistachios and serve hot.