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  • 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



  1. 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.
  2. Add lemon juice and take off from heat.
  3. Leave to cool a bit before using.
  4. Cut konafa into small pieces like angel hair.
  5. Mix cut konafa with butter.
  6. Fry konafa in a pan over medium heat till golden.
  7. Mix with a bit of syrup.
  8. When cooled, put half konafa mix in serving dish.
  9. Cover with a thick layer of whipped cream and dates.
  10. Cover with rest of konafa.
  11. Sprinkle with more syrup.
  12. Serve cold.