{"id":2836,"date":"2018-11-09T09:06:07","date_gmt":"2018-11-09T08:06:07","guid":{"rendered":"http:\/\/www.winozesmakiem.net.pl\/?p=2836"},"modified":"2020-05-14T13:26:48","modified_gmt":"2020-05-14T12:26:48","slug":"kanafeh","status":"publish","type":"post","link":"https:\/\/www.winozesmakiem.net.pl\/?p=2836","title":{"rendered":"Kanafeh"},"content":{"rendered":"<p>Kanafeh, kunafa, kunefe &#8211; to w zasadzie r\u00f3\u017cne nazwy odnosz\u0105ce si\u0119 do tradycyjnego arabskiego deseru z cieniutkiego ciasta kataifi ( jest to ciasto filo poci\u0119te na drobne nitki ). Ciasto zwykle przek\u0142ada si\u0119 serowym nadzieniem i nas\u0105cza &nbsp;s\u0142odkim syropem. Pierwszy raz spr\u00f3bowa\u0142em tego rodzaju s\u0142odko\u015bci kilka lat temu w Turcji, gdzie lokalnie nazywa si\u0119 j\u0105 kunefe.<!--more--><\/p>\n<p>Kanafeh jest popularny w ca\u0142ym arabskim \u015bwiecie Bliskiego Wschodu \u2013 g\u0142\u00f3wnie w Egipcie, Palestynie, Libanie, ale te\u017c w Turcji czy nawet Grecji i na Ba\u0142kanach. Wyst\u0119puj\u0105 jego r\u00f3\u017cne mniejsze lub wi\u0119ksze wariacje &nbsp;w zale\u017cno\u015bci od regionu. Tradycyjnie kanafeh przek\u0142adane jest serem ( cho\u0107by palesty\u0144ski ser nabulsi ) , ale znajdziemy r\u00f3wnie\u017c wersje z g\u0119st\u0105 \u015bmietan\u0105 czy orzechami. Cz\u0119sto dodaje si\u0119 te\u017c np. odrobin\u0119 wody r\u00f3\u017canej czy pomara\u0144czowej, aby nada\u0107 dodatkowego aromatu.<\/p>\n<p>Kto by\u0142 w&nbsp; jednym z powy\u017cszych kraj\u00f3w i pr\u00f3bowa\u0142 kanafeh lub innych podobnych arabskich s\u0142odko\u015bci w tym stylu, ten wie, \u017ce s\u0105 one niezwykle s\u0142odkie od syropu, kt\u00f3rym je si\u0119 nas\u0105cza. Zwykle za s\u0142odkie i jeden ma\u0142y kawa\u0142ek w zupe\u0142no\u015bci wystarczy. Na Bliskim Wschodzie potrafi\u0105 przyrz\u0105dza\u0107 doskona\u0142e desery, ciasta itp. na bazie kataifi lub filo, ale czasem mogliby nieco zredukowa\u0107 ilo\u015b\u0107 cukru.<\/p>\n<p>Dlatego te\u017c ja przygotowuj\u0105c swoje kanafeh znacznie zredukowa\u0142em ilo\u015b\u0107 cukru w syropie, dzi\u0119ki czemu powsta\u0142 deser z akceptowalnym poziomem s\u0142odyczy. Jako nadzienia u\u017cy\u0142em mozzarelli w po\u0142\u0105czeniu z mascarpone. Ca\u0142o\u015b\u0107 poda\u0142em z moimi domowymi <strong>lodami tahini z syropem z daktyli<\/strong>. Wysz\u0142o ca\u0142kiem nie\u017ale, prawie jak w arabskiej cukierni.<\/p>\n<p><strong>Sk\u0142adniki:<\/strong><\/p>\n<p><strong>Syrop:<\/strong><\/p>\n<ul>\n<li><strong>100g cukru trzcinowego\/kokosowego <\/strong><\/li>\n<li><strong>200ml wody<\/strong><\/li>\n<li><strong>1 \u0142y\u017ceczka mielonego cynamonu <\/strong><\/li>\n<li><strong>3 str\u0105ki kardamonu<\/strong><\/li>\n<li><strong>1 gwiazdka any\u017cu<\/strong><\/li>\n<\/ul>\n<p><strong>Kanafeh:<\/strong><\/p>\n<ul>\n<li><strong>1 opakowanie ciasta kataifi<\/strong><\/li>\n<li><strong>150g rozpuszczonego mas\u0142a<\/strong><\/li>\n<li><strong>300g mozzarelli<\/strong><\/li>\n<li><strong>200g mascarpone<\/strong><\/li>\n<li><strong>s\u00f3l<\/strong><\/li>\n<li><strong>topione mas\u0142o do posmarowania formy<\/strong><\/li>\n<li><strong>50g pra\u017conych pistacji<\/strong><\/li>\n<li><strong>opcjonalnie do podania: lody tahini z syropem z daktyli \u2013 przepis&nbsp;<a href=\"https:\/\/www.winozesmakiem.net.pl\/?p=2815\">tutaj<\/a><\/strong><\/li>\n<\/ul>\n<p><strong>Przygotowanie:<\/strong> Po\u0142\u0105czy\u0107 wszystkie sk\u0142adniki syropu w rondelku i dobrze wymiesza\u0107. Przykry\u0107 i gotowa\u0107 przez 20 minut a\u017c p\u0142yn zg\u0119stnieje. Tortownic\u0119 posmarowa\u0107 roztopionym mas\u0142em. W\u0142o\u017cy\u0107 do niej&nbsp; ciasto kataifi i doda\u0107 wi\u0119cej roztopionego mas\u0142a, aby da\u0142o si\u0119&nbsp; oddzieli\u0107 w\u0142\u00f3kna ciasta. Porwa\u0107 mozzarell\u0119 na ma\u0142e kawa\u0142ki i w\u0142o\u017cy\u0107 do miski. Doda\u0107 mascarpone, wymiesza\u0107 i doprawi\u0107 szczypt\u0105 soli. &nbsp;Po\u0142ow\u0105 ciasta kataifi wy\u0142o\u017cy\u0107 tortownic\u0119. Po\u0142o\u017cy\u0107 na nim mozzarell\u0119 wymieszan\u0105 z mascarpone. Przykry\u0107 drug\u0105 po\u0142ow\u0105 ciasta. Piec w temperaturze 180 stopni, a\u017c ciasto uzyska z\u0142ocisty kolor. Pola\u0107 kanafeh syropem, gdy jest jeszcze gor\u0105ce. Nak\u0142adamy ciasto na talerze prosto z formy i posypujemy kruszonymi pistacjami i podajemy z porcj\u0105 lod\u00f3w tahini z syropem z daktyli, kt\u00f3re bardzo dobrze komponuj\u0105 si\u0119 z deserem.<\/p>\n<p>Do kanafeh mo\u017cemy poda\u0107 <strong>wino z p\u00f3\u017anego zbioru np. Rieslinga<\/strong>. Dobr\u0105 opcj\u0105 jest te\u017c <strong>Vouvray<\/strong>, czy inny s\u0142odki <strong>Chenin Blanc<\/strong>. &nbsp;Wa\u017cne, aby wino odznacza\u0142o si\u0119 dobr\u0105 r\u00f3wnowag\u0105 mi\u0119dzy s\u0142odycz\u0105 a kwasowo\u015bci\u0105. &nbsp;<strong>S\u0142odki Szamorodni czy Tokaj<\/strong> te\u017c powinien pasowa\u0107.<\/p>\n<p><a href=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2018\/11\/IMG_20181027_202518_387.jpg\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"2838\" data-permalink=\"https:\/\/www.winozesmakiem.net.pl\/?attachment_id=2838\" data-orig-file=\"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2018\/11\/IMG_20181027_202518_387.jpg\" data-orig-size=\"1080,1080\" data-comments-opened=\"1\" 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\/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kanafeh, kunafa, kunefe &#8211; to w zasadzie r\u00f3\u017cne nazwy odnosz\u0105ce si\u0119 do tradycyjnego arabskiego deseru z cieniutkiego ciasta kataifi ( jest to ciasto filo poci\u0119te na drobne nitki ). Ciasto zwykle przek\u0142ada si\u0119 serowym nadzieniem i nas\u0105cza &nbsp;s\u0142odkim syropem. Pierwszy raz spr\u00f3bowa\u0142em tego rodzaju s\u0142odko\u015bci kilka lat temu w Turcji, gdzie lokalnie nazywa si\u0119 j\u0105 &hellip; <a href=\"https:\/\/www.winozesmakiem.net.pl\/?p=2836\" class=\"more-link\">Czytaj dalej<span class=\"screen-reader-text\"> \u201eKanafeh\u201d<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2837,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4,396],"tags":[662,228,419,418,122,229,327,401,23,14,63,33],"class_list":["post-2836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-przepisy","tag-ciasto-filo","tag-deser","tag-kanafeh","tag-kataifi","tag-kuchnia-bliskowschodnia","tag-lody","tag-ser","tag-tahini","tag-wina","tag-wino","tag-wino-i-kuchnia","tag-wino-i-potrawy"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.winozesmakiem.net.pl\/wp-content\/uploads\/2018\/11\/IMG_20181027_202518_384.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s8BUJb-kanafeh","jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts\/2836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2836"}],"version-history":[{"count":4,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts\/2836\/revisions"}],"predecessor-version":[{"id":7649,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/posts\/2836\/revisions\/7649"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=\/wp\/v2\/media\/2837"}],"wp:attachment":[{"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.winozesmakiem.net.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}