Monday, September 10, 2012
KONAFA BIL GIBNA
After slicing the cheese, put the slices in a large bowl and cover with water and let it stand for 1 hr. Drain the water and add fresh water and let it stand for another hour. What you are doing is getting rid of all the salt in the cheese. After the 2nd hour drain the water from the cheese and arrange the slices on paper towels and cover them with clear plastic wrap until they are ready to use.
If you are making this for yourself only (1 person) I advise you to use a small baking dish for one to two serving. This dish is no good if you have left overs. I usually make enough to be eaten at the time and keep the rest of the konafah and cheese in the fridge until I want to make it again in a couple of days. But, if you are only making this once, then you can use some of the konafah for this dish and make the rest into konafah with nuts.
Butter a baking dish and put some cut-up kohafah in the bottom of it (enough to cover 1/3 of the depth of the dish. Sprinkle some butter all over the konafah, you don't have to use a lot of butter with the cheese filling since it has enough fat in it! Arrange on layer of cheese slices, by the way the slices should be 1/4-1/2 cm in thickness. Add for cut-up konafah to cover the cheese and to almost reach just before the edge of the dish. Sprinkle some more butter on the surface and you might want to put a little more than the bottom layer. Bake it in a 350 oven until it turns golden.
While it is baking make the syrup. Combine the sugar, water and lemon juice and let it boil on mid-high heat for about 15 minutes. as soon as the konafah turns golden, spoon the syrup over it and stick it back into the over for 1-2 minutes. Serve immediately and watch out you don't burn your mouth! Now I am hungry for it!