KANAFA
A favorite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup. It's simple yet impressive. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.
Provided by Noura
Categories Desserts Specialty Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
- Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
- Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
- Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
- Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
- While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
- Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.
Nutrition Facts : Calories 663.5 calories, Carbohydrate 59.2 g, Cholesterol 115.8 mg, Fat 42.1 g, Protein 12.9 g, SaturatedFat 25.6 g, Sodium 277.7 mg, Sugar 33.7 g
KONA INN BANANA BREAD
Provided by Food Network
Time 1h20m
Yield Two 8x4x3 inch loaf pans
Number Of Ingredients 8
Steps:
- Preheat the oven to 350.
- Grease and flour 2 8x4x3-inch loaf pans.
- Stir together the flour, salt and baking soda in a bowl. In another larger bowl, mix together the shortening, sugar, mashed bananas, eggs and walnuts. Add the combined dry ingredients and stir only until the batter is thoroughly blended.
- Pour into the prepared pans and bake 50-60 minutes, or until a skewer or straw inserted in the center of the loaves comes out clean, or with only a few moist crumbs. Remove from the oven and let cool in the pan for 5 minutes, then turn out on a rack and let cool completely.
KONA BANANA BREAD
Make and share this Kona Banana Bread recipe from Food.com.
Provided by TheFarlands
Categories Breads
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Grease loaf pan, double recipe for Bundt.
- Cream shortening, sugar, and eggs.
- Add banana and dry ingredients.
- Pour 1/3 mixture into pan, sprinkle filling between layers of batter.
- Bake at 350 for 35 minutes.
KONAFAH WITH BANANA
I just had to post this, as no one here had a good recipe for it. This is my most treasured recipe, as everyone that tasted it said it was the best ever. it is a must have in Ramadan.
Provided by EasyRecipe-Chef
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick.
- Mix the konafah with the butter, rub together.
- Grease an oven dish place half mixture of konafah evenly.
- Put the bananas next to each other, cover with the sugar.
- Add the rest of konafah.
- Bake in a pre-heated oven for about 20-30 minutes, or until slightly golden in color.
- Remove from the oven and immediately pour the syrup over the hot Konafa.
- For a change, I sometimes mix coarsely ground pistachio nuts with grated coconut & raisins instead of the bananas.
Nutrition Facts : Calories 1271.8, Fat 53.3, SaturatedFat 31, Cholesterol 122, Sodium 958.1, Carbohydrate 195.4, Fiber 5.4, Sugar 121.9, Protein 9.9
KONAFAH
Make and share this Konafah recipe from Food.com.
Provided by LikeItLoveIt
Categories Dessert
Time 1h25m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- --------Preparationof Syrup-------------.
- 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.
- ------Preparationof the nuts----------.
- Convert the nuts to small particle in the size of sesame seeds.
- Mix with coconuts and cinnamon.
- --------Preparationof Konafoh ----------.
- 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.
KONA INN BANANA BREAD
I got this from a Garden Center Favorites cookbook quite a few years ago. It is THE BEST banana bread I have made--and I have tried a bazillion recipes. I keep coming back to this one!! I hope you like it.
Provided by kzbhansen
Categories Quick Breads
Time 55m
Yield 1 Loaf
Number Of Ingredients 7
Steps:
- Cream together butter and sugar.
- Add bananas and eggs.
- Sift dry ingredients.
- Blend wet and dry mixtures but don't overmix.
- Bake in a loaf pan at 350° for 45 minutes.
- Makes 1 20-ounce loaf.
Nutrition Facts : Calories 2614.6, Fat 104.3, SaturatedFat 62.1, Cholesterol 616, Sodium 3382.4, Carbohydrate 400.8, Fiber 13.4, Sugar 243.8, Protein 33.5
KONAFA
Konafah is a middle-eastern dessert dish made of Phyllo dough and Riccota cheese.You have to buy a special dough "Shredded Phillo Dough" (Kataifi) from a Middle Eastern store.This Konafah recipe uses nuts as filling, but there are several other recipes that use other ingredients like ricotta cheese.
Provided by udita
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make Syrup with:.
- 1 cup sugar.
- 1/4 cup water.
- 2 tsp lemon juice.
- 1 tsp orange blossom water.
- Cream Filling.
- 2 tablespoons ground rice.
- 1 tablespoons sugar.
- 1 1/2 cups milk.
- 2 Tbsp cup heavy cream.
- Walnut or Pistachios Filling.
- 1 cup walnuts and pistachios; chopped.
- 1 tbsp sugar
- Prepare the syrup by combining all and simmering over medium heat until thickened. Stir in orange blossom water and refrigerate for at least an hour.
- Cream filling:.
- Mix ground rice and sugar to a smooth paste with 1/2 the milk.
- Boil the rest of the milk and add the ground rice paste slowly, stirring continuously. Simmer until thick.
- Let cool, add cream and mix well.
- Walnut or pistachio filling:.
- Mix the chopped nuts with sugar. Put the konafa pastry in a large bowl and pull apart to separate the strands as much as possible. Pour melted butter over them and work it in thoroughly.
- Put half of the pastry in a large, deep oven dish. Spread either filling over it evenly.
- Cover with the remaining pastry and flattening out with the palm of your hand.
- Bake at uncovered 350 degrees for about 20 minutes.
- Then increase temperature to 400 degrees for an additional 10 minutes or longer until it is golden.
- Remove from the oven and immediately pour the cold syrup over the hot konafa. Serve hot or cold.
- It is delicious when still warm.
Nutrition Facts : Calories 889.5, Fat 55.6, SaturatedFat 26.4, Cholesterol 105, Sodium 439.5, Carbohydrate 89.8, Fiber 3, Sugar 38.2, Protein 11.6
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