No-Oven Kunafa with Innovative Layers and Multiple Flavors

In a saucepan, combine 1 ¼ cups of sugar with 1 cup of water.

Add 1 teaspoon of lemon juice and a pinch of vanilla to the mixture.

Heat the mixture over medium heat, stirring until the sugar dissolves, then simmer for 10 minutes until slightly thickened. Set aside to cool.

Take 750 grams of kunafa dough and shred it into small pieces if not already shredded.

Melt 4 tablespoons of ghee and mix it thoroughly with the kunafa dough to coat evenly.

In a bowl, mix half a cup of sugar, half a cup of starch, and a quarter cup of flour.

Gradually add 1 liter of milk to the dry mixture, stirring continuously to avoid lumps.

Transfer the mixture to a saucepan, cook over medium heat, stirring constantly until it thickens. Add 1 tablespoon of butter and a pinch of vanilla, then set aside to cool.

In a saucepan, combine half a cup of sugar with 1.5 cups of water and bring to a boil.

Add 1 cup of semolina and stir continuously over low heat until it thickens.

Mix in 1 cup of ground pistachios, 2 tablespoons of blossom water, and 1 tablespoon of ghee. Stir well and set aside to cool.

Grease a large non-stick pan or tray with ghee. Spread half of the kunafa dough evenly on the bottom.

Spread the cream filling evenly over the kunafa layer.

Add the pistachio mixture as the next layer, spreading it evenly.

Top with the remaining kunafa dough, pressing gently to compact the layers.

Cook on the stovetop over low heat for about 15-20 minutes, rotating the pan occasionally for even cooking, until the bottom is golden brown. Flip carefully to cook the other side for another 10-15 minutes.

Once cooked, remove from heat and immediately pour the cooled sugar syrup over the hot kunafa. Let it rest for a few minutes to absorb the syrup.