Pistachio Al Faisaliah dessert. Among those desserts coming from the East, kunafa stands out with its different beautiful shapes depending on what it contains, there are traditional kunafa, there are kunafa with cream and kunafa with nuts, but Faisaliah stands out strongly as one of the non-traditional recipes for kunafa.
Kanafeh nomenclature
Kunafa is named so because it is an Arabic word derived from the word kanaf, which means to surround something, and this is due to the fact that it is always surrounded by the filling of cream, nuts, mangoes and other various fillings.
The history of kunafa and why it was invented
Most accounts suggest that Kunafa It was discovered during the era of the mandate of "Muawiya bin Abi Sufyan" at the time of his mandate over the Levant, and it is said that he was the first to eat it and that was at the time of Suhoor in the holy month of Ramadan, and this is due to the fact that Muawiya bin Abi Sufyan was very hungry and thirsty during the fasting hours, so the kunafa was a good recipe given to him by "Muhammad bin Athal the doctor" in order to prevent him from feeling hunger and thirst, and the kunafa that was made specially for Muawiya bin Abi Sufyan, and that is why it was initially called "Muawiya's kunafa".
Kunafa in the Fatimid era
Kunafa was very famous and began to be widely known during the Fatimid era, and it was one of the sweets that were eaten throughout the year, and those who did not eat it throughout the year ate it in the month of Ramadan, and since then Kunafa has been famous and closely associated with the month of Ramadan until this day, and Kunafa was also known in many other eras.
Types of kunafa
Soft kunafa : It is that kunafa that has soft threads, that is, its dough is always soft to the touch, and consists of fine semolina, ground sugar and water.
Coarse : The kunafa dough used is long and slightly rough in texture.
Brominated kunafa : It is the one in which the kunafa is divided into long pieces and has a chopped character and an internal filling.
Mixed or confusing: It's the kind of kunafa that combines both soft and coarse and has a different taste.
Fame Al-Faisaliah candy with pistachios
Faisaliah Pistachio Dessert is one of the oriental desserts that are famous for their preparation in the Levant, consisting of Kunafa dough filled with pistachios and sweetened with sugar, and is served on all happy occasions and festive seasons such as holidays and beautiful family gatherings.
Forms Faisaliah Pistachio Pudding
candy A beautiful triangle-shaped pistachio faisalaya filled with pistachio kernels The delicate and fragile threads of the dough represent the authentic Arabic splendor and the special taste that celebrates your table on all beautiful occasions and adds the delicious touch to the magic of dessert.
The shapes also vary from open and cut triangles to closed triangles that are stuffed on the inside.
Features of Pistachio Faisaliah
It is characterized by a moderate taste with a balanced degree of sweetness that suits everyone, and its delicious aroma and delicious taste keeps the tastes of those who are always looking for a special taste in oriental sweets, especially when it is made by expert hands in the confectionery industry.
Faisaliah is eaten frequently until satiated because it combines the most important things you are looking for from the delicious taste and the high nutritional values contained in its ingredients. Al-Faisaliah of kunafa, ghee, pistachios and sugar.
How to make Faisaliah with Pistachios
Ingredients:
- Very Thin Kanafeh
- Roasted, unsalted pistachios for the inner filling
- Kuban Qatar" Heavy Shira
- powdered sugar
- margarine
How to make Al Faisaliah dessert:
- Toast the pistachios in the oven and then mix with the thick sugar syrup.
- The dough is divided Kunafa Cut it into pieces and if possible make it about 15 cm long and 7 cm wide.
- Pour 100 grams of pistachios mixed with syrup on one end of each Kanafeh hair.
- Fold each piece into a triangular shape "Fold the piece to the right and then to the left three times in a row".
- Place the triangles on a tray, press them down with another and leave them for up to two hours.
- Heat ghee or oil in a deep skillet and fry the triangles on their first side.
- Then flip on the other side to take the golden color on both sides, then remove the triangles from the oil and arrange them in a tray and leave to cool.
- Pour the hot syrup over the triangles and leave for two hours.
- Flip it over and let it sit for another two hours until all the syrup has been absorbed.
In the end, Faisaliah Pistachio Pudding is one of the richest desserts that our hands have mastered.
which retains its golden shape and distinctive taste, which is considered one of the causes of happiness.
Especially with our memories of the triangular shape that attracts everyone, especially children.
