Lovely as always, Anna! ❤ As a Palestinian, knafeh is close to my heart, so I just wanted to share a little background-it originally comes from Nablus, Palestine. Traditionally, it’s made with Nabulsi cheese or Akawi, like you mentioned, which are from Nablus and Akka 😊 Thank you for doing such a beautiful job with this recipe!
@@mjm500 saying from Nablus doesn't mean it's originally from there, most of the sweet in Arab countries originally from ottoman empire since they ruled for almost 600 years...
Well since Anna olson mentions it here, i want to share that,as a turk i have never been into desserts much, even our well known and loved globally ones. But this kunefe men i dont know why, it is something else, and every time it is special. Recently i realized it is availabale as frozen with its surup, it was still good and special.
Hi Anna I am from Turkey and living in America. I saw your scone recipe. After that i went to your page....OMG Kunefe recipe. TYTYTY I love kunefe but i never cooked here.I got kunefe from Trader's choice but didn't like much so so.I will try your recipe.I didn't know which cheese for kunefe in America.After try i'll be back and tell you.
Anna the step when you added the butter usually (ghee) and the kataifi dough (mom) would add a (kunafa dye) sold in Middle Eastern stores to add that pinkish reddish traditional kunafa look.
Nice one. Next time, if you take your time and let the pastry cook until it is fully golden brown on both sides, it will be more crispy and taste better. Greetings from Türkiye 😊
you can also make it on a tray in the oven. I have learned about another verson whichbhas selfmade coconut pastry cream in it. Rest is the same....slso to die for.
Hi Anna, In the Middle East, we traditionally use ghee instead of butter in our kunefa. It's important to gently rub the ghee into the kunefa rather than tossing it with a fork. The best brand of Middle Eastern ghee is called Golden Leaf, which imparts a delightful flavor and aroma to the kunefa.
Be helpful to show example of the mozzarella before it is shredded; several if there are different manufactures of. Using the wrong one would be disastrous
Lovely as always, Anna! ❤ As a Palestinian, knafeh is close to my heart, so I just wanted to share a little background-it originally comes from Nablus, Palestine. Traditionally, it’s made with Nabulsi cheese or Akawi, like you mentioned, which are from Nablus and Akka 😊 Thank you for doing such a beautiful job with this recipe!
originally from Turki
Disagree. It is well known to have originated in Nablus, Palestine.
@@mjm500 saying from Nablus doesn't mean it's originally from there, most of the sweet in Arab countries originally from ottoman empire since they ruled for almost 600 years...
Food is made for sharing, so I'm happy if you enjoy it too. Lots of love to Turkey ❤️
@@mjm500 correct 100%
Well since Anna olson mentions it here, i want to share that,as a turk i have never been into desserts much, even our well known and loved globally ones. But this kunefe men i dont know why, it is something else, and every time it is special. Recently i realized it is availabale as frozen with its surup, it was still good and special.
I am so excited to see and try this recipe…. My mouth still waters thinking about the kunifeh we enjoyed in Amman.
It is so much fun to see how this is made. I am lucky that I can buy it from a local International market here in Grand Rapids, Michigan. YUM.
I remember watching her on TV, she was most of the little TV i watched.
Anna Olson added some beautiful sparks to the classic desert. Brilliant! Thanks a million! 👏👍💯🇮🇪👋
I've never had or seen Kunifeh before, can't wait to give it a try !!!!!!!
I'm sure you'll love it! It's very famous in my country Turkey, originated from Hatay.
You have to taste the Lebanese Kunafa, another level
Soooo happy I watched your kounafa because I had. No I idea what matching cheese here in Canada will replace the akawi one now I know 🙏🏼
Hi Anna I am from Turkey and living in America. I saw your scone recipe. After that i went to your page....OMG Kunefe recipe. TYTYTY I love kunefe but i never cooked here.I got kunefe from Trader's choice but didn't like much so so.I will try your recipe.I didn't know which cheese for kunefe in America.After try i'll be back and tell you.
My favorite 🤩
Looks so yummy ❤Thankyou for sharing the recipe Anna….love all your recipes Thankyou again❤💕
Please note the Knafeh is a Palestinian desert. It originated in the city of Nablus, Palestine. Enjoy!
Wow - I love kunafa and will try your recipe! Thank you!
Well done Anna, we also sometimes make it in the oven then take it out flip it then put it back again until golden brown evenly from both sides 😊
I love this dessert thanks Anna
Anna the step when you added the butter usually (ghee) and the kataifi dough (mom) would add a (kunafa dye) sold in Middle Eastern stores to add that pinkish reddish traditional kunafa look.
Anna you can do it in the oven also and flip it to even cook the other side too
Nice one. Next time, if you take your time and let the pastry cook until it is fully golden brown on both sides, it will be more crispy and taste better. Greetings from Türkiye 😊
Anna, where did you find the pastry? I'm in Port Hope ON. Hoping I can find it too. ❤️🍁
You can check any Mediterranean market or Arabic market.
or Internatonal market
I grew up with Kunafe and it’s so good. Btw, the Costco business center has Akawi cheese 😊
TY i will check it
❤❤thank you ANNA...💙🖤💛Robert
❤❤❤
Hello madam do you teach how to be good baker in your Book or just recipe?
Delicious, yummy 🎉❤
Turkey ❤ Canada
you can also make it on a tray in the oven.
I have learned about another verson whichbhas selfmade coconut pastry cream in it. Rest is the same....slso to die for.
Anna, please go to Kolkata, India and get some awesome dessert recipe made from curdled milk...mainly Rasogolla and Sandesh
The kadaif dough is actually an easy process making I make my own using a large pan and a piping bag . (Cutting a very small hole at the tip)
Hi Anna, In the Middle East, we traditionally use ghee instead of butter in our kunefa. It's important to gently rub the ghee into the kunefa rather than tossing it with a fork. The best brand of Middle Eastern ghee is called Golden Leaf, which imparts a delightful flavor and aroma to the kunefa.
First love anna olson’s recipe
Thanks Anna and be blessed in Jesus Christ name amen
I made a modified kunifeh using shredded wheat. It was not authentic but no one complained and it disappeared quickly.
Mix ricotta cheese with the mozzarella it will taste better and richer
I will try your idea too ty
Be helpful to show example of the mozzarella before it is shredded; several if there are different manufactures of. Using the wrong one would be disastrous
اسمها كنافه و ليست قطايف .. و هذه الحلوي مشهوره جدا في مصر و سوريا و لبنان و فلسطين و تصنع بالجبن النابلسيه
It cooks better in the oven bcz it still kind of raw the way you made it
Kunafa Palestinian Sweet
The famous dessert recipe in the Middle East
Omg…. If you‘re going to tell people how to make it, at least spell it correctly.
How rude. Just appreciate her work
How rude. Just appreciate her work