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    Home » recipe » Bird's nest kunafa

    Bird's nest kunafa

    Published: Sep 18, 2014 · Modified: Jun 8, 2020 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    These nests are so crunchy and just the right sweetness, they are baked instead of  fried and they are the easiest kunafa to make. Bite sized nutty kunafa nests will be your new game day recipe or as an Easter dessert.

    A close up of knafeh like bird\'s nest with nuts

    Kunafa is a popular dessert specially during the holy month of Ramadan. One of my mama's specialties, everyone in my big family rush to her for her special kunafa with cream, did I tell you before that this woman is amazing in almost every aspect in life!!!

    A close up of knafeh like bird\'s nest with nuts

    Because I did not know her secret till today, I'm just trying my hands in the easy kunafa recipes and these nests are really very easy to make and requires no skills at all. These nests are usually fried but I like them baked and drizzled with the syrup.

    Because it is football season, I thought these might be the right time for this recipe to entertain your guests and not standing the whole day in the kitchen as well. These also look very cool in Spring season if you are having an Eater banquet.

    A close up of knafeh like bird\'s nest with nuts
    A close up of knafeh like bird's nest with nuts

    Birds nest knafeh

    5 from 2 votes
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    Author: Amira

    Ingredients

    • 1 lb Kataifi- I've used half
    • 1 1/2 c of unsalted butter melted
    • Nuts for filling.
    • 1 1/2 c of thick simple syrup 2c sugar+ 1 c water+ lemon juice and a dash of vanilla. Leave it to cool completely

    Instructions

    • Gently pull a small punch of kunafa and cover the rest so it will not get dry.
    • Brush the kunafa with melted butter then roll around one,two or even three fingers depending on the desired size.
    • Now fill your nests with your favorite nuts.
    • Until all are done.
    • Bake until golden brown then drizzle while hot with syrup.
    • let it cool a little before serving.
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Ash

      July 03, 2021 at 10:20 am

      Love it !!

      Reply
    2. Ronda

      December 12, 2020 at 3:47 pm

      5 stars
      Thank you for the recipe. We made them and they turned out great.

      Reply
      • Amira

        December 15, 2020 at 4:08 pm

        Oh Ronda, thank you so much for trying such an old recipe that is in need for some face lifting :). Happy you liked it.

        Reply
        • Shandelle

          December 06, 2021 at 2:47 am

          How many days are they still good for and can still be ate after if they have been stored in a container in room temperature?

          Reply
          • Amira

            December 07, 2021 at 4:29 pm

            I would suggest 4-5 days Shandelle.

            Reply
    3. Evelyne@cheapethniceatz

      September 23, 2014 at 12:08 pm

      Really much simpler than one would think, now I have to find Kataifi!

      Reply
    4. Kathy

      September 22, 2014 at 2:57 pm

      I love Kunafa….I haven’t had it in several years…maybe I should make some! Beautiful and you make it look so easy!

      Reply
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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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