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A recipe for Eid: Classic homemade kunafa

Kunafa is one of Ramadan's delicious traditions. It is said that kunafa originally came from Egypt hundreds years ago.
Legend has it that kunafa first appeared when a Fatimid prince faced difficulty in fasting daily because of his voracious appetite. So a physician came up with a delicious dish to keep him feeling full.
Making the perfect kunafa at home is never too difficult, but make sure when you buy your raw kunafa to go for thin threads for easier preparation.
1 packet uncooked kunafa
1 packet whipped cream
Sugar syrup (see recipe below)
1. Take out the kunafa from the refrigerator at least one hour beforehand. Cut it into small pieces.
2. Heat the butter with oil in a pan over a medium-low flame, then pour it on the kunafa and mix well until the kunafa absorbs all the butter.
3. Move half of the buttered kunafa to a baking pan and press it well using your hands.
4. Bake the kunafa in a preheated oven for 15 to 25 minutes or until it becomes golden brown.
5. Spread the cream over the top of Kunafa and make sure the cream does not reach the edges.  
6. Put the other half of uncooked kunafa on the top of cream.
7. Put the kunafa back in the oven for 15 to 20 minutes until it becomes golden.
8. Remove the kunafa from the oven and pour sugar syrup on the surface.
9. Set aside for 10 minutes to cool and completely absorb the syrup.  
10. Sprinkle it with pistachios and serve it warm.
Sugar syrup:
2 cups of water
2 cups of sugar
1. Mix sugar and water over medium heat in a saucepan. Stir occasionally until the sugar dissolves.
2. Boil it for five minutes and leave it to cool.

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