How do kanafeh

• How do kanafeh

Kanafeh - a traditional Palestinian dish, believed it appeared in the Palestinian city of Nablus, and from there spread to the rest of the region. It was one of the main dishes of the former Ottoman Empire in the Eastern Mediterranean. In one of the confectionery Amman, I was allowed into the kitchen and showed how to prepare this dish.

To start protven smeared with butter, margarine or palm oil.

Next, spread a thin layer of batter.

The dough is of three kinds. Long thin strands Similar to noodles, crumbly dough of semolina, and sometimes a mixture of the first two types. In this case, we crumbly dough from semolina.

Now take a goat or sheep cheese. It is important that it is melted by heating.

In the different countries dishes made from thin dough strands are called differently. The most common and adapted to the European pronunciation of the name - kanafeh. Kanafeh prepared with almonds, walnuts, syrup or cream. It should be noted that the dish is very nutritious, than, in principle, different oriental cuisine from Asian or European. The easiest way to prepare this beauty from the dough Kataify, but unfortunately, it is not sold everywhere.

Cheese accurately decompose above.

Then put everything on fire.

Preparation time 5 minutes. All this time protven need to constantly rotate to dish baked evenly.

At the end of a few minutes over low heat ...

Now rammed cheese.

For this fit a hand!

So the dish is almost ready ...

is its cover and flip!

On top of all filled with a thick syrup, consisting of sugar, water and a few drops of rose water.

It is. The main drawback of this dessert is that it is necessary to go there at once, while it is hot.

Like this. Do not forget to add the pistachios! It is very important.

The largest kanafeh prepared Palestinians. He turned out 75 meters in length and two meters in width, weight 1350 kg.