Ingredients for Nabulsi Kunafa:
- 500 grams of kunafa.
- 500 grams of sweetened akkawi cheese.
- 3 cups of obesity.
- Konafa dye.
- sherbet.
- Soft pistachio.
How to make Nabulsi Kunafa:
- In a small pot, pour 1 cup of ghee over medium heat until it melts, and keep it on the side.
- Put the Akkawi cheese in a strainer until the water in it comes out completely.
- In a wide, short tray, pour 2 cups of ghee, add a small amount of Kunafa dye.
- With the tips of your fingers, heart the obesity with the dye and distribute it at the bottom of the tray.
- In a wide plate or wide tray, put the Konafa. And pour the fat that sticks to the kunafa and stir it with your fingertips, because the kunafa is well fat.
- Spread the amount of Kunafa on the butter in the tray to cover the bottom completely.
- Press lightly on the kunafa to hold together and form an even base.
- Spread the cheese on the kunafa layer.
- Lift the tray over medium heat. Start moving the kunafa tray over the fire in a circular motion for a few minutes until the cheese melts and the kunafa gets toasted.
- Immediately flip the kunafa tray onto a serving dish. Distribute the sherbet on the kunafa as desired, and garnish with the soft pistachios.
- Serve hot Nabulsi kunafa with extra sherbet in a side bowl.
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