Kunafeh is an Arabic pastry soaked in sweet sugar-based syrup. There are numerous recipe variants of this dessert and method of preparation. The city of Nablus in Palestine is especially renowned for its kunafeh. The largest plate of kunafeh was made in Nablus in an attempt to win a Palestinian citation in the ‘Guinness World Records’. It measured 75×2m and weighed 1,350kg.
Kunafeh is a sweet dessert made from spun shredded wheat and topped with raisins, nuts, and cream. In different variations of this dish, the cream is replaced by mozzarella or by cream cheese and at times cinnamon is added. This dessert is my favourite and also my three-year-old son Vansh loves it too.

Kunafeh kishta

(Serves 4)
Ingredients
Kunafeh dough 400g
Desi ghee (clarified butter) 200g
For kishta
Milk powder 150g
Water 500g
Semolina 50g
Corn flour 120g
For sugar syrup
Sugar 500g
Water 500g
Rose water few drops
For garnish
Pistachio 50g
Cherry 50g

Method
1. Grease a baking tray with desi ghee and spread a layer of half of kunafeh dough.
2. Keep another baking tray on the dough and place some heavy weight on top to make the dough flat.
3. In the meanwhile, make kishta by boiling water with milk powder.
4. Add corn flour and semolina and whisk till the mixture becomes sticky.
5. Allow kishta to cool down and using a piping bag spread an even layer of kishta on kunafeh dough.
6. Layer remaining kunafeh dough on top of kishta and press again using another baking tray and heavy height.
7. Leave aside to set for 1 hour and remove the top tray and spread remaining desi ghee on top.
8. Bake in a pre-heated oven for 25 minutes at 220 degree Celsius.
9. Make a thick sugar syrup by boiling together sugar and water and adding rose water to flavour.
10. Once the top layer has a nice golden colour remove from oven and pour the prepared sugar syrup as desired.
11. Garnish with cherry and pistachio and serve hot.

Note: Fresh or frozen Kunafeh dough is available readymade in local hypermarkets. Also you can try your own variation by adding nuts of your choice to the filling.

Balah el sham

It is a deep fried pastry sweetened with rose-flavoured sugar syrup. This is a popular Arabic dessert which is thought to have originated in Syria. And the name means dates of sham or the region surrounding Syria. This is a nice and simple recipe which is not only easy to make but is a treat for your taste buds. This dessert finds its way in most of the Iftar buffet desserts and is liked by not only Arabs but other people from round the globe also.

Ingredients
Unsalted butter 100g
Water 400g
Flour 300g
Egg 6 no
Vanilla essence few drops
Oil to fry
For sugar syrup
Sugar 500g
Water 500g
Rose water few drops
Pistachio to garnish

Method
1. Boil butter in water and gradually add flour.
2. Stir continuously to get a sticky dough and allow to cool.
3. One by one add eggs and vanilla essence to the prepared mixture  to get a smooth and soft dough.
4. Pour this mixture into a piping bag with star nozzle.
5. Prepare a medium thick sugar syrup by boiling water and sugar and add rose water to flavour.
6. For frying tie a wire on the handles of the pan diagonally.
7. Heat oil in the pan and pipe the mixture into oil by using the wire on the pan to cut the dough.
8. You can adjust the length of the dough as per your choice.
9. Fry over medium heat till the dough is golden colour.
10. Strain using a strainer and dip in prepared sugar syrup.
11.    Strain again on strainer to remove excess sugar.
12. Garnish with pistachio and serve hot.