Instructions
1. Prepare the Syrup:
In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring to dissolve the sugar.
Once the sugar has dissolved, reduce the heat and let the syrup simmer for about 8-10 minutes until it thickens slightly.
Remove from heat and stir in the rose water (or orange blossom water) if using. Set aside to cool.
2. Make the Peanut Butter Chocolate Filling:
In a heatproof bowl, combine the peanut butter, chocolate chips, and heavy cream.
Place the bowl over a pot of simmering water (double boiler method) or microwave in 30-second intervals, stirring until the mixture is smooth and fully melted.
Stir in the powdered sugar to sweeten the filling, and set it aside to cool slightly.
3. Prepare the Kunafa:
Preheat your oven to 350°F (175°C).
Brush a 9×13-inch baking dish with some of the melted butter and vegetable oil.
Gently separate the kunafa dough with your fingers and place it into the prepared dish. Use about half of the dough and press it down evenly to form the first layer.
Drizzle half of the remaining butter and oil mixture over the dough to coat it.
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My grandmother used to prepare this remedy for me whenever I wasn’t feeling well. Even now, I proactively make this blend and store it for later use.
RUNZA CASSEROLE: EVERY TIME HE COMES OVER HOME, MY DAD ASKS FOR THIS FOR DINNER.
