Konafah dough from Sunbulah in a 500 g pack, fine pastry strands produced in Saudi Arabia, for kunafa trays with cheese, cream and syrup.
Sunbulah Kunafa Pastry comes in a clear tray pack with a black top panel, the red and gold Sunbulah wheat badge and the words Konafah Dough in English and Arabic across a pink ribbon. A serving suggestion shows a round, golden kunafa cut into slices with green pistachio, and the pack gives a net weight of 500 g and says produced in Saudi Arabia. The fine, pale strands are visible through the clear base. As general background, knafeh is a traditional Arab dessert made with kadayif layered with cheese and soaked in a sweet, sugar-based syrup called attar, and it is often served on special occasions, holidays and Ramadan. The photos show a chef pressing the strands into a copper tray and a finished golden kunafa topped with ground pistachio, served with glasses of tea. Commonly, pastry teams loosen the strands, rub them with melted butter or ghee, press half into a tray, add a layer of sweet cheese or cream, cover with the rest and bake until golden before pouring over cool syrup.
