Also in Ramadan: Konafa with Homemade Cheese by Nouf Atamna Ismail

2 units | An hour and a quarter + 4 hours until the cheese freezes Advanced | Kosher | sweets

>> More Ramadan recipes by Nouf Atamna Ismail on the table

A traditional bag has only a qadiv layer and a gibbon layer – there’s really no need for another qadiv layer because the bag is roasted in a frying pan on one side only. The bag is made of goat and sheep jeep (preferably unpasteurized), which can be purchased in markets and containers in Arab cities. If you don’t get gibbons, you can make an excellent substitute based on milk, portion, and mozzarella at home (keep in mind that this takes about 4 hours). For a great backpacking version of a sweet sandwich, skip to the next recipe.

Materials Table of dimensions and weights

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to Kaddiv

for cheese

A view of Al-Atmanah Ismail. Photo: Yanai Yesil



Heat milk, sweet cream and salt in a saucepan until bubbles appear on the sides (if you have a thermometer – up to 95 degrees). Add the vinegar, stir, and cook for another 2-3 minutes until a hump begins to form. Raise the heat and let the mixture boil, then turn off the heat. At this point the mixture decomposes into a yellowish and humid liquid.


Filter the buttocks through a diaper cloth, tie the cloth at the edges and place it in a colander over a bowl. Place a heavy weight (which will help press the liquids down) over the cloth and let it sit at room temperature for 3-4 hours, until the cheese has hardened to a consistency similar to feta cheese.


Remove the cheese from the diaper, add the mozzarella cheese and mix until a homogeneous mixture is obtained. Put it in the fridge until the next day of preparation at the latest (the cheese won’t keep for long because it doesn’t have a lot of salt).

Prepare the bag


Section the hair of the cadaver well, and separate it if necessary. Put 4mm high distilled butter in a deep frying pan and add the cauliflower hair – press it into the bottom of the pan with your hands until you get an even layer (without holes) 1/2cm high. Sprinkle half the amount of cheese on the hair of the quiff until it becomes a thin, uniform layer about 1/2 cm high, making sure to leave a small space between the cheese layer and the sides of the pan.


Transfer the pan to the stove – put it in a frying pan with the diameter of the pan or slightly smaller than it. Heat the bag over medium heat for 5-6 minutes. Rotate the pan occasionally so that all parts are evenly brown. Lift the bag a little with a spoon – so that the bottom is golden, cover the pan to help the cheese melt.


Cook covered for a minute or two, lift lid and check bag again – when bottom is amber, remove from heat and transfer bag to a serving plate – attach flat plate to skillet, lift pan with towel and flip onto plate. Pour over sugar syrup to taste (should start with 1 scoop and add to diners’ taste). Garnished with chopped pistachios.

For versatility: Turn the bag into a cake filling.

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