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Get to know us about Al-Faisaliah dessert with pistachio
Al Faisaliah Pistachio Dessert. Among those sweets 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 Al Faisaliah stands out strongly as one of the non-traditional recipes for Kunafa.
sweet A beautiful triangle-shaped pistachio faisaliah filled with pistachio kernels The delicate and fragile threads of the dough represent the authentic Arabic elegance and special taste that celebrates your table on all beautiful occasions and adds a delicious touch to the magic of dessert.The shapes vary from open and cut triangles to closed triangles that are filled from the inside.
Naming Kanafeh
The name Kunafa 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 different fillings.About 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 hours of fasting, 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 was a specially made candy for Muawiya bin Abi Sufyan, and that is why it was initially called "Muawiya's kunafa".Kunafa during the Fatimid era
Kunafa was very famous and began to be widely known during the Fatimid era and 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 has also been known in many other eras.Types of kunafa
Soft Kanafeh: And it is that kunafa that has soft threads, meaning that its dough is always soft to the touch. It consists of fine semolina, ground sugar and water. Rough: The kunafa dough used in it is long and somewhat 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: : Kunafa is the one that combines both fine and coarse kunafa and has a different flavour.Fame Al Faisaliah candy with pistachios
Faisaliah Pistachio Dessert is an oriental dessert that is famous for its 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 Al Faisaliah Pistachio Pudding
sweet A beautiful triangle-shaped pistachio faisaliah filled with pistachio kernels The delicate and fragile threads of the dough represent the authentic Arabic elegance and special taste that celebrates your table on all beautiful occasions and adds a delicious touch to the magic of dessert.The shapes vary from open and cut triangles to closed triangles that are filled from the inside.Features of Pistachio Faisaliah
It is characterised by a moderate taste with a balanced sweetness that suits everyone and its delicious aroma and taste keeps the tastes of those who are always looking for a special taste in oriental desserts, especially when they are made by expert hands in the confectionery industry.Al Faisaliah is eaten frequently until satiated because it combines the most important things you are looking for in terms of delicious taste and high nutritional values. Al Faisaliah From Kanafeh, Ghee, Pistachios and Sugar.How to make Faisaliah with Pistachios
the components:- Extra Thin Kanafeh
- Roasted, unsalted pistachios for the inner filling
- Kuban Qatar" Heavy Shirah
- Powdered sugar
- Ghee
How to prepare Al Faisaliah dessert:
- Toast the pistachios in the oven and then mix with the thick sugar syrup.
- The dough is divided Kunafa Cut into pieces and if possible make them about 15cm long and 7cm wide.
- Pour 100g 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 in a tray, press them down with another and leave for up to 2 hours.
- Heat ghee or oil in a deep frying pan and fry the triangles on the first side.
- Then flip on the other side to take the golden colour on both sides, then remove the triangles from the oil and arrange in a tray and leave to cool.
- Pour the hot syrup over the triangles and leave for 2 hours.
- Turn over and leave for another 2 hours until all the syrup has been absorbed by the faisalya pieces.