Vegan Egyptian Kounafa | Cooking With Jade

Vegan Egyptian Kounafa

2 MINS READ
Vegan Egyptian Kounafa
Chef Jade_VEGAN EGYPTIAN KOUNAFA

VEGAN EGYPTIAN KOUNAFA

Prep Time 30 minutes
Cook Time 30 minutes
Cuisine Egyptian
Servings 8

Equipment

  • food processor or blender
  • 9x13 inch baking dish
  • Mixing bowls
  • Pastry brush
  • Saucepan

Ingredients
  

  • 1 package 16 ounces shredded phyllo dough (kataifi)
  • 1 cup vegan butter melted
  • 1 cup raw cashews soaked in water for 4 hours and drained
  • 1 cup raw almonds soaked in water for 4 hours and drained
  • 1 cup plant-based milk such as almond or coconut milk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/4 cup water

Syrup:

  • 1 cup granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water optional
  • Crushed pistachios for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a food processor or blender, combine the soaked and drained cashews, soaked and drained almonds, plant-based milk, granulated sugar, vanilla extract, lemon juice, and water. Blend until you achieve a smooth and creamy consistency. Set aside.
  • Place the shredded phyllo dough in a large mixing bowl. Pour the melted vegan butter over the dough and mix well, ensuring all the strands are coated.
  • Grease the bottom and sides of a 9x13-inch baking dish with vegan butter. Spread half of the shredded phyllo dough evenly on the bottom of the dish, pressing it down gently.
  • Pour the cashew-almond mixture over the shredded phyllo dough in an even layer.
  • Cover the filling with the remaining half of the shredded phyllo dough, pressing it down gently.
  • Bake in the preheated oven for about 30 minutes or until the top is golden brown and crispy.
  • While the kounafa is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, lemon juice, and rose water (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until it thickens slightly.
  • Once the kounafa is done baking, remove it from the oven and immediately pour the hot syrup evenly over the top.
  • Allow the kounafa to cool for a few minutes before serving. Garnish with crushed pistachios.
  • Serve the vegan Egyptian Kounafa warm or at room temperature.

Notes

NUTRITIONAL FACTS:
Calories: 460 | Total Fat: 26g | Total Carbohydrates: 53g | Dietary Fiber: 3g | Protein: 7g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.


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