Ingredients:
- ½ k fresh konafa
- 250 gms soft butter
- 2 cups whipped cream
- ¾ k black dates (cleaned, pitted and cut lengthwise)
- 2 cups sugar
- 1 cup Fayrouz Pineapple
- ½ cup water
- Juice of ½ lemon
- Vanilla
Directions:
- For the syrup: Put sugar, Fayrouz pineapple, water and vanilla in a saucepan over low heat and leave to simmer till golden and honey like.
- Add lemon juice and take off from heat.
- Leave to cool a bit before using.
- Cut konafa into small pieces like angel hair.
- Mix cut konafa with butter.
- Fry konafa in a pan over medium heat till golden.
- Mix with a bit of syrup.
- When cooled, put half konafa mix in serving dish.
- Cover with a thick layer of whipped cream and dates.
- Cover with rest of konafa.
- Sprinkle with more syrup.
- Serve cold.