Kunafa is traditionally made for Ramadan, it helps to stave hunger away on the long fasting days. My recipe has been adapted as the traditional Arabic pastry and cheese is not always easy to get here, but this savoury version is so tasty that you wouldn't feel cheated.
Roasted Pepper and Courgette Kunafa style pastries Recipe
Kunafa is traditionally made for Ramadan, it helps to stave hunger away on the long fasting days. My recipe has...
Ingredients
| 1 pack | frozen filo pastry shredded extra fine (kanafe pastry should be used, but this is a good substitute if not readily available) |
| ¼ | block butter |
| 1-2 tablespoon | organic dukkah blend |
Filling:
| 1 x 125g | mozzarella ball grated |
| 1 x 250g tub | ricotta cheese |
| 2 teaspoons | Steenbergs organic perfect salt |
| 1 teaspoon | Armenian spice blend |
| 1 | large red pepper deseeded and chopped into bite sized pieces |
| 2 | courgettes sliced thinly |
| 2 tablespoons | olive oil |
Method
- Add the olive oil to the courgette and peppers
- Cook in the oven at 200’c for 15 minutes to soften
- Set aside
- Next melt butter
- Line a 7”- 8”tin with greaseproof paper
- Put half the filo pastry into the lined tin
- Pour half the melted butter over the pastry evenly
- Sprinkle half the organic dukka over the top of the pastry/butter layer
- Mix the mozzarella, ricotta, perfect salt and vegetables together
- Put this mixture on top of the prepared pastry evenly
- Finish with the second layer of pastry, other half of the melted butter and dukka
- Cook in an oven set at 185’c for approx. 35-40 minutes
- When the top is golden brown it is ready
- Cool slightly before cutting and serve hot or cold
- Great to have as a packed lunch alternative
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