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      Kunafa with Cream of mastic Muhalabeya and medjool dates Recipe

      by: Nouran Fouzy   |   3 min read

      Ingredients:

      • 3/4 pack frozen Kunafa
      • 1/2 cup pure ghee (essential for a great kunafa)
      • 2 cups milk
      • 2 tbsp corn starch
      • 5 Mastic
      • Handful of dates, pitted and cut.
      • Sugar syrup to taste. 

      Directions:

      1. Prepare cream of muhalabia by stirring milk and corn starch off heat.
      2. Melt mastic in some ghee for a few seconds and avoid over heating or else it will be bitter in taste.
      3. Pour milk and corn starch mixture on top of the mastic.
      4. Whisk continuously to avoid cream from curdling.
      5. Bring to a boil on low-medium heat.
      6. Add dates.
      7. Process should take minutes not long.
      8. Cream will thicken more the more it settles off heat.
      9. Rub frozen raw kunafa with ghee until well incorporated.
      10. Divide Kunafa into two parts.
      11. In a non-stick cake pan spread your first half evenly while pressing firmly to cover all sides of the pan and to create a firm base.
      12. Pour your cream of muhalabia in the centre.
      13. Spread away from edges.
      14. Top with the other half by patting to cover well but gently to avoid it from popping out.
      15. Preheat oven to 200 degrees.
      16. Bake for 20 mins or until sides turn golden.
      17. Turn broiler on until the upper crust turns golden but watch closely as it will burn quickly.
      18. Pour chilled sugar syrup immediately inside the cake pan.
      19. Let it settle for 20 mins.
      20. For the best result enjoy same day or the next maximum as the cream softens the kunafa.
      21. You can use the same method for kunafa stuffed with nuts or dates and will last you for up to a week crispy!

      Sugar Syrup Recipe

      Ingredients:

      • 2 cups granulated sugar 
      • 1 cup water 
      • 1/2 lemon juice 
      • Lemon zest 

      Directions:

      1. Dissolve sugar and water off heat in a sauce pan.
      2. Simmer and bring to a boil over low heat for about 10-12 mins Or until the honey-like required consistency is reached. Should take 2-3 more minutes.
      3. Check with a knife tip or fork.
      4. Squeeze half a lemon and add lemon zest.
      5. Let it cool off completely to thicken on countertop.
      6. Refrigerate and use at will all year round.