Tag: middle eastern

Kafta Kebab

Kafta Kebab

If there is only one way to eat meat, it should be kafta kabob. So juicy, tender, flavorful, and perfect with bread, rice, or salad. This kafta is seasoned with spices, onions, peppers, and tomato paste. This is one kafta recipe you can count on […]

Maamoul Pastry Cookies

Maamoul Pastry Cookies

Maamoul is a traditional cookie enjoyed throughout the Middle East come Ramadan, Eid, Spring time, Easter, and basically year round. But it is especially imperative during the holidays! Maamoul is a scrumptious butter cookie made with butter, flour, semolina and some rose extract and filled […]

Kunafah Apple Pie

Kunafah Apple Pie

apple kunafah
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Nothing is as American as apple pie, and a true Midwestern girl that I am, I love everything apple: apple picking, orchards in the fall, caramel apples, cider mills, and of course, apple pie. This epic dessert takes the mouthwatering flavors of juicy, sweet, buttery, apple pie and fuses it with the incredible textures of buttery Egyptian kunafah that my mom makes with nuts, cinnamon, and sugar. Kunafah Apple Pie uses the shredded phyllo dough, known as kataifi, as the crust.

apple kunafah slice missing

If you read my other kunafah post with vanilla bean creme filling, then you know about how versatile kunafah dessert is. Endless possibilities of fillings for a delicious crust, made this apple pie concoction a no-brainer for me. My mom’s classic kunafah has always been the kataifi dough rolled in butter and filled with an irresistible mixture of nuts, cinnamon, sugar and raisins. She would manipulate the shredded dough and roll it into a beautiful log shape, and it would be served sliced up, soaking in the delicious simple syrup made at home. It smells divine and the flavors of the crunchy, toasted, cinnamon and sugar nuts with this kunafah dough is perfection.

penas and walnuts in brown butter
Brown butter and cinnamon coating each and every delicious pecan and walnut….

You know that amazing buttery-brown sugar scent that fills the air when you smell cinnamon nuts toasting at a carnival (Navy Pier South Dock!), or when you walk by Garrett’s Popcorn in Chicago? Well, yea, this is what that smells like. And OH MY GOSH I cannot tell you how good it tastes and smells all at once. Try to slow down when enjoying, and refrain from indulging too much so you don’t end up with a stomach ache like I did…The smells, texture, and flavor is just too good. Don’t say I didn’t warn you.

This is definitely on my Thanksgiving menu this year, and I also made it to bring to a few dinner parties. It’s that easy to make, and so good to share. I hope you and yours enjoy!

Kunafah Apple Pie

5 from 9 votes
A sweet, buttery, cinnamon apple pie filling fused with the incredible textures of buttery Egyptian kunafah.
Course: Dessert
Cuisine: egyptian, Middle Eastern

Ingredients
  

For the Kunafah Crust
  • 1 Package of Shredded Phyllo Dough, Kataifi
  • 1 c unsalted butter, melted (8 oz or 2 sticks)
For the apple filling
  • 5-6 apples, peeled, and chopped
  • 2 sticks butter
  • 1/2 c flour
  • 2 c brown sugar
  • 1 1/4 c white sugar
  • 3 tbsp cinnamon
  • 1/2 c water
  • 1 c chopped pecans and walnuts
  • 1 tbsp lemon juice

Method
 

For the Kunafah crust
  1. Remove the kataifi dough from the freezer and allow it to thaw in the fridge overnight, or on the counter for a few hours. The dough must be thawed and at room temperature before using.
  2. Pre-heat the oven to 350 degrees (f).
  3. Separate and loosen the kataifi dough strands in a large bowl. Be sure to cut the long strands of dough with kitchen shears a few times so they aren't too long. Pour 1 cup of the melted butter all over the kataifi dough and rub it gently until all the strands of dough are well coated in the butter, otherwise it will be dry and have no flavor.
    kunafah dough
  4. Using half of the dough, press it into a pie pan, pressing up the sides of the pan.
    kunafah dough in pan
For the filling
  1. Mound the chopped apples and 1/2 cup of nuts into the center of the pie pan, on top of the kunafah crust.
  2. Melt the butter in a small pot over medium heat.
  3. Slowly stir in the flour to create a golden paste, making sure to smooth out any lumps with a spoon.
  4. Add the brown sugar and 1 cup of the white sugar, 1/2 c of water, and cinnamon and stir well.
  5. Allow the sauce to simmer on low for 3-5 minutes.
Assembly of the Kunafah
  1. Slowly pour half of the sauce all over the apples and nuts, reserving the other half of it to drizzle on top of the kunafah at the end.
  2. Using the remainder of the kunafah dough, layer it on top of the apples to cover them completely, making sure to close up the edges of the dough by pressing it together. The dough will be very stringy and parts may stick up. Press them down as best as you can.
  3. Bake on the lower middle rack of the oven for 30 minutes. (The top of kunafa browns quickly).
  4. Replace the pot of remaining caramel sauce on the stove at low heat. Add 1/2 cup of water and 1/4 c of white sugar into the remainder of the sauce. Stir it until well incorporated and allow to simmer for 3-5 minutes until the sugar has dissolved. Add the lemon juice.
    penas and walnuts in brown butter
  5. Stir the remainder of the nuts into the caramel sauce.
  6. After removing the kunafah from the oven, promptly pour the sauce all over the kunafah top.
  7. Serve warm and enjoy with ice cream, coffee, or tea!

Notes

If you are baking the kunafa in advance of serving, reserve the caramel sauce on top for pouring right before serving. When ready to serve, simply reheat the kunafa in an oven warmed to 250 degrees for 15-20 minutes. After removing from the oven, pour the sauce with nuts all over the top and serve. 
Kunafah bil Kishtah (shredded phyllo with pastry cream)

Kunafah bil Kishtah (shredded phyllo with pastry cream)

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Hummus

Hummus

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This Middle Eastern staple has made its way all around the world and is a huge hit! This perfectly flavored chickpea puree provides fiber, protein, and healthy omega 3 fats that are filling, satisfying, and perfectly low in calories. Chickpeas are quite high in fiber, protein, folic acid, magnesium , and zinc and are great for reducing cholesterol and blood sugar.  Hummus makes an excellent spread in sandwiches or a dip for veggies, which makes it a filling snack but lower in fat than mayo, ranch dressings, and other less healthy options.  No wonder this dip is so popular! I love my hummus extra lemony and garlicky, and that’s the beauty of making this easy dish at home- you can add as much or as little flavor as you want. You can vary the flavor, color, and texture by including preferred vegetables such as parsley, beets, roasted red peppers, carrots, or my favorite:  cilantro with jalapeño! Hummus is traditionally prepared with tahini paste, which is basically sesame seed butter. 

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As with all of my recipes, I do not use any canned products here, and try to keep everything as natural and homemade as possible. Nothing is more satisfying than enjoying something perfectly concocted in your kitchen and knowing exactly everything that is inside.

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I start with 1/2 cup of dried garbanzo beans or chickpeas. These should be sorted for stones or dirt and washed. Many people need to soak the beans overnight before boiling the next day, but if you use a pressure cooker like I do, no need for that hassle! Simple toss the chickpeas into your pressure cooker, cover with water, add a quarter of an onion, and cook on high pressure for 1 hour. Do not add salt in the pressure cooker as it inhibits cooking. Once the peas are cooked, its as simple as pureeing the little gems with tahini paste in your blender with your favorite spices and flavors! The basics that I must include are salt, pepper, cumin, paprika, garlic, olive oil, and lemon juice. Its important to reserve some of the water the chickpeas cooked in or have fresh water on hand to thin out the hummus as needed. I forgot about the water at first and had a very THICK dip to start with (it happens!). But no worries,  this is something you can vary depending on how thick or thin your prefer your hummus to be. This dish is really fool proof! When in doubt, start with a little and add more as needed 🙂 I make my hummus in a flash with my trusty Vitamix blender, which does require at least 1/4 cup of water in order to pull all the ingredients downward into its funnel of fury shredding every ingredient into a silky smooth dip!

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Baba Ghanouj (Eggplant Dip)

Baba Ghanouj (Eggplant Dip)

This dip is SO flavorful, zesty, and delicious! Roasted eggplant, fresh garlic, lemon juice and a dash of tahini sauce are what make up this delicious spread. Traditionally the eggplant is charred or grilled first to impart a smoky flavor, and some people use some […]

Maqlooba

Maqlooba

Literally, maqlooba means upside down or flipped over. That is exactly what this dish is- a pot full of deliciousness, flipped over onto a plate for serving. The first time I had this was at my friend’s house for dinner, and yes she is Palestinian. […]