Kunafa is to the East what Apple pie is to the West. Arguably one of the finest dishes in mankind’s history, it is to die for. Why should you be deprived of this experience? Let Le Meridien junior sous chefs, Ricardo Costa and Monoranjan Sarkar help you embark on an amazing and sweet (literally) journey.
Kunafa
For 10 portions
750 gm kunafa vermicelli
350 gm cream cheese
350 gm ghee
150 gm butter
150 gm almond
350 gm pistachio
200 gm golden raisin
350 gm sugar
20 ml rose water
20 ml lemon juice
250 ml water
Preparation
In a heavy-bottomed saucepan over medium-high heat, add water, sugar and lemon juice. Stir and boil until it is a syrupy consistency. Remove from heat, let cool and add rose water. Preheat oven to 175 C degrees. Butter a 12-inch round, 2-inch high cake pan. In a large bowl gently loosen kataifi. Mix very well with the ½ pound of melted butter. Place blanched almonds in a decorative pattern in the cake pan. Cover with half of vermicelli. Press down lightly. Sprinkle the raisins, cinnamon, sugar, and walnuts over the vermicelli.
Cover with the remaining half of the vermicelli. Press down gently. Bake until lightly golden, about 30 to 45 minutes. Immediately pour cold sugar syrup evenly over the hot vermicelli. Let it cool completely to room temperature. Invert onto serving plate.