Pistachio Kunafa Dip

Ingredients

• 200 g Canfa Dough (store‑bought, cut into bite‑size pieces)
• 2 cups Unsalted Raw Pistachios (shelled, raw; roughly 240 g)
• 4 tablespoons Powdered Sugar (heaping, sifted)
• 0.33 cup Coconut Oil (extra‑virgin, solid at room temperature; adjust to 1/4‑1/2 cup for desired thickness)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Canfa Dough

   Take the canfa dough, break or chop it into bite‑size pieces and spread them evenly on a baking tray lined with parchment paper.

   Time: PT5M

3. Bake Canfa

   Bake the tray for 25‑30 minutes, or until the pieces turn a light golden‑brown color.

   Time: PT30M

   Temperature: 350°F

4. Cool Baked Canfa

   Remove the tray and let the baked canfa cool for about 5 minutes so it’s warm but not hot.

   Time: PT5M

5. Process Pistachios

   In a food processor, add the raw pistachios and pulse for 2‑3 minutes until finely ground.

   Time: PT5M

6. Add Powdered Sugar

   Add the heaping 4 Tbsp powdered sugar to the ground pistachios and blend briefly to combine.

   Time: PT2M

7. Incorporate Oil

   While the processor is running, slowly drizzle in 1/3 cup coconut oil (or vegetable oil) until the mixture becomes a smooth, spreadable dip. Adjust oil amount for desired thickness.

   Time: PT3M

8. Combine Dip with Canfa

   Transfer the warm baked canfa pieces into a mixing bowl, pour the pistachio dip over them, and gently toss until all pieces are coated.

   Time: PT3M

9. Store

   Spoon the finished dip (with coated canfa) into a clean jar, seal, and refrigerate until ready to serve.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

10 g

Fat

12 g

Fiber

2 g