Kunafa With Cream – Othamnliya Recipe

Posted on
 Try our recipe for a tremendous taste of Kunafa With Cream Kunafa With Cream - Othamnliya Recipe
Kunafa With Cream – Othamnliya

Kunafa is an Arabic dish, prepared for the month of Ramadan. Try our recipe for a tremendous taste of Kunafa With Cream “Othamnliya“!

Preparation Time: 40-60 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 8 persons

All you need

4 cup fresh cream (cooking cream)
6 tbsps. al alali Corn Starch
2 tbsps. al alali Icing Sugar
1 tbsp. rose water

For sugar syrup:
2 1/4 cup al alali Arabic Dessert Syrup
Orange Blossom flavor

For kunafa – othmanliya:
1/2 kg packed kunafa
250 g butter, melted
Ground pistachio for garnish

Directions

The cream

  • Put fresh cream in a saucepan and boil until simmer. Add al alali Icing Sugar, stir continuously until mixture becomes thick, set aside, add rose water and stir, then leave aside

The kunafa:

  • Preheat panggangan at 190°C (375°F)
  • In a large bowl gently loosen kunafa dough, mix very well with melted butter
  • In a baking pan, grease the sides and bottom with butter
  • Take half of the dough mixed with butter and place in pan. Using both hands, press down the dough until the bottom of the pan is fully covered
  • Pour the cream mixture and spread over evenly, cover with the remaining half of the dough using both hands
  • Bake for 30- 35 minutes, or until the kunafa surface is golden color from both sides. Set aside
  • Pour al alali Arabic Dessert Syrup Orange Blossom Flavor on top evenly
  • Set aside for 10 minutes to cool, garnish with Ground pistachio
  • Serve and enjoy!

Source: alalali

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *