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Kunafa (Almond Tart)
From Banquets of the nations, 1911
Serves 1
A traditional dessert with a rich flavor.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
188Calories
3 gProtein
44 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories188 kcal
Protein2.7 g
Carbohydrates44 g
Fiber0 g
Sugars25 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium35 mg
Calcium5.8 mg
Iron1.4 mg
Magnesium7 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline0 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 233. The excerpt below is the record exactly as published.
Kunafa. (Almond Tart.) Make a thin paste of fine flour and water. Heat an iron plate so as to cook this paste immediately it falls upon it in fine streaks. This' is effected by pouring the paste into a metal cup which has the bottom per- forated with small holes. The cooked streaks are then put in layers into a baking dish. Between these layers is run a mixture of pounded sugar, pounded almond nuts, and rose water
Cook this with the app: pantry check, scaling, and the assistant.