Friday, July 6, 2012

Kunafa Bil-Jibn Recipe

  Muslims observe fasting every Ramadhan which coincides with non-specific month for English calendar. These cookies or desserts are commonly seen in arab tables. Warning  this recipe is not mine. I just save them for my future coming ramadhania recipes :) For people who are interested, pliz visit this link :

Preparation time : 4 hours
Cooking time : 35 minutes


1½ kg akawi cheese, cut into thin slices
1½ cups plain flour or 210 g
1½ cups fine semolina or 240 g
1 cup ghee or 210 g, softened
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 tablespoon blossom water
3 cups sugar syrup


Soak cheese in room temperature water for 4 hours to remove the salt (change water every 1 hour). Drain and wrap the cheese in kitchen towel for 1hour to absorb any remaining water.

In a bowl, mix plain flour, fine semolina and ghee (reserve 2 tablespoons of ghee) then add NESTLÉ® Sweetened Condensed Milk and blossom water.

Pour this dough in an oven tray until it is 4 cm thick and put in a 150°C preheated oven for 20 minutes or until the dough is dry (stir the dough with a spoon every 5-6 minutes to be crumble).

Remove the dough from the oven and set aside to cool to a room temperature.

Blend the dough in a blender until its smooth then sift using a rough sieve.

Grease with the remaining ghee a 30cm round oven non-stick shallow tray. Sprinkle the mixture over and press well to flatten evenly all over the tray. Bake in a 200°C preheated oven (downside heat) for 12-15 minutes with turning the tray from time to time to all sides until all sides become golden brown in color. Remove and set aside.

Meanwhile place the cheese in a bowl over boiling water until cheese is melted (discard any extra water as it appears using kitchen tissues paper).

Pour the melted cheese to flatten evenly all over the cooked kunafa dough.

Keep it to rest for 10 minutes. Loosen the edges of the kunafa using a knife before turning it over into a suitable dish.

Pour 1 cup syrup over the kunafa. Slice and serve it hot with the remaining sugar syrup aside.

Serving tips : Garnish with pistachio and serve with kunafa kaak.

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