Iftar recipes: Tahini chicken kunafa cone

Let’s make kunafa dough little spicy and crunchy this Ramadan.

Servings for 12 cones

Ingredients
Kunafa - half of the pack can make 12 cones
For egg wash
2 eggs
1/4 cup milk
Salt and pepper
Mix these well in a bowl and keep aside
For tahini chicken filling
3 cups cooked and shredded chicken
1-2 teaspoons tahini
1 tablespoon mayonnaise
2 cups chopped vegetables of cucumber, onion, coriander leaves, lettuce, parsley, sweet corn
5 triangle cheese, chopped
Salt and pepper
1 teaspoon tomato ketchup (optional)
1 teaspoon olive oil
Mix all these together to make the filling

Preparation
Take kunafa dough (strands) and roll it finely on a stainless steel ‘cone’ mould (available in all supermarkets). Little oil should be spread on the cone mould before rolling kunafa dough. Then wash it with the egg-milk mix by a brush. Deep fry it in hot oil. Let it cool for 5 minutes then remove the cone mould. Repeat the same process. Now add the filling with a piping bag. Serve it with some ketchup on top.