Recipe Courtesy of Rasha, My Kitchen Vibes

Rasha Hachem is the recipe curator and food blogger behind My Kitchen Vibes. She shares with us her creative recipes (including combinations of different traditional Middle Eastern dishes), and is working on a cook book. Rasha brings to the kitchen her experiences from living between the States, Lebanon & Dubai. We love how she often uses whatever ingredients she has on hand to make her own versions of our favorite Middle Eastern dishes.

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So the idea behind this dessert is having 2-in-1. The ashta is the common link behind each dessert and blends the 2 desserts into 1. Absolutely love it. And it’s so crunchy too. The crispy kunafa crisps make a perfect topping to the fluffy ashta.

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Pistachio Mafrooke Knafet Al Ashta by My Kitchen Vibes

Cuisine

Middle Eastern

Servings

servings

Ingredients

• 3/4 cup shredded phyllo dough course kunafa dough
• 2 tablespoons butter melted
• 1 tablespoon corn oil
• 1 cup soft kunafa dough
• 1 tablespoon ghee clarified butter
• 1/8 cup rose water
• 1/4 cup Orange Blossom water
• 3/4 cup sugar icing
• 9 oz ashta (250grams, can use ricotta cheese as subsitute)
• Sugar Syrup for serving
• Pistachios

Cuisine Middle Eastern Servings servings Ingredients 3/4 cup shredded phyllo dough course kunafa dough 2 tablespoons butter melted 1 tablespoon corn oil 1 cup soft kunafa dough 1 tablespoon ghee clarified butter 1/8 cup rose water 1/4 cup Orange Blossom water 3/4 cup sugar icing 9 oz ashta (250grams, can use ricotta cheese as subsitute) Sugar Syrup for serving Pistachios

Instructions

1. Preheat oven to 200 degrees Celsius. Shred coarse “kunafa” dough on cookie sheet. Melt butter. Mix in oil into butter. Drizzle on top of the “kunafa” and hand mix. Spread the mixture out evenly.
2. Bake for about 10 minutes, mixing the “kunafa” several times throughout baking. When still warm, drizzle with several tablespoons of sugar syrup and let absorb.
3. In the meantime, toast pistachios on medium heat. In a mixer, pulse the pistachios until ground. Make sure the pistachios don’t turn into butter. Pulse a couple of seconds at a time until the pistachios are finely ground.
4. On medium-high heat, melt ghee in a nonstick saucepan. Add soft “kunafa” dough and continuously mix and cook for 5-10 minutes, until slightly golden brown.
5. Add soft “kunafa” to mixer with the pistachios. Add the rose water, orange blossom water, and icing sugar. Pulse until ingredients are incorporated. Now you have what is called “mafrooke.”
6. Divide the “mafrooke” into 8 even pieces. Use a muffin tin. Encase one muffin tin with plastic wrap. Press down “mafrooke” dough. Turn over. Place “mafrooke” into a cupcake liner. Do the same for the rest.
7. Spread a dollop of “ashta” onto each “mafrooke” piece.
8. Top the “ashta” with a handful of cooled “kunafa.”
9. Serve cold with sugar syrup.

   

Recipe Notes

• There is a difference between coarse and soft kunafa dough. Coarse kunafa dough looks like a vermicelli. Soft kunafa dough looks like grated cheese.
• Our Ashta Recipe 
• Our Syrup Recipe

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