A delicate Levantine dessert made from strands of Kunafa pastry stuffed with pistachios. It is famous for its bright white color, from which it derives its name (Ballorieh translates to "Crystalline").
Yields: Serves 8 people.
Ingrediants
Ingredients
- 500g Kunafa dough (fine strands/vermicelli).
- 1 cup Melted ghee or butter (high quality is essential).
- ¾ – 1 cup Sugar syrup (Qatr), flavored with rose or orange blossom water.
The Filling:
- 2 – 2 ½ cups Pistachios, coarsely chopped.
- ¾ – 1 cup Thick sugar syrup (refer to page 459).
- 1 tbsp Orange blossom water.
Direction
Instructions
- Prepare the Pistachios: Mix the chopped pistachios with 1 cup of thick syrup. Spread the mixture on a tray and place in the oven, stirring occasionally, until the nuts absorb the syrup and become sticky/bonded. Remove from the oven, stir in the orange blossom water, and let it cool completely.
- Layer the Bottom: Generously grease a baking dish (22x32 cm or a 27 cm round tray) with butter. Arrange half of the Kunafa strands in the tray. Use your fingertips to press them from the edges toward the center in a circular motion so the strands intersect and interlock. Alternatively, you can toss the strands in melted butter first, then press them into the tray.
- Add Filling: Spread the prepared pistachio filling evenly over the Kunafa base and smooth the surface.
- Layer the Top: Cover the filling completely with the remaining Kunafa strands. You can prepare this top layer in a separate tray of the same size and then carefully flip it onto the filling to ensure an even, flat surface.
- The Press (Crucial Step): Cover the Kunafa with aluminum foil or plastic wrap. Place an identical tray or dish directly on top of it.
- Weight it Down: Place a heavy weight on top of the two trays (such as heavy canned goods, a pot filled with water, or a large marble slab). Leave the Kunafa to compress in a cool place overnight to ensure it is perfectly compacted.
- Bake: If you did not toss the strands in butter in Step 2, distribute the melted butter evenly over the surface now. Bake in a preheated medium oven (180°C / 350°F) for only 10 minutes. The goal is for the pastry to set and bind without turning brown; it must remain white.
- Syrup: Remove from the oven and immediately pour the room-temperature syrup evenly over the hot Ballorieh.
- Serve: Let it cool completely before cutting into squares (approx. 3.5 cm or 4 cm). Garnish with extra pistachios and serve with Turkish coffee.
