Ingredients:
2/1 kg Konafa
1 can pineapple reserved and local
2 eggs
2 egg whites
2 cups milk
1 cup melted margarine
4/1 cup corn oil
4 tbsp flour
Vanilla
6 tablespoons sugar
2/11 cup sorbet "Qatar"
♨ Preparation and cooking:
Mixes milk, eggs, egg whites, flour, sugar and vanilla well in a vase
Heat over medium heat until boiling with constant Whisking
Remove from heat, leaving precious to cool for 20 minutes
In the meantime attend Kunafa cut into short strips (about 2-2.5 cm) using scissors
Placed in a medium bowl and a good swings with melted butter and oil, using your hands even penetrate and become soft
Grease an oven tray with butter and half the amount of the uniqueness of the Kunafa
Kunafa put pressure on the Chinese good hands to become a coherent
Spread mixture on precious Kunafa away from the Chinese characters
Drain pineapple liquid and compacted layer above the stones are left with little space between each piece and other
Add the other half of the Kunafa and also pressed him
Heat oven to 200-210 degrees C and then the Chinese are placed on the lower shelf for 20-25 minutes until golden surface
Chinese graduated from the oven and pour the cold syrup immediately upon removing
Skip dish is placed above the then Chinese Kunafa volatility which can be sprayed on the surface of crushed pistachios and Kunafa Serve immediately
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