A Decade of Delight: Ayman’s Kunafa Made with Love

Photographer: Mennatullah Ashraf - Ayman spraying the Kunafa

Written By mennatullah Ashraf
2024-03-13 17:28:00

Every morning, with a radiant face, he positions himself before the hot table. He grabs a handful of pre-prepared paste and skilfully pours it in circular motions, creating the renowned Kunafa and Qatayef that he’s famous for, all in anticipation of the holy month of Ramadan.

In Al-Hawiti district, Sohag governorate, Ayman stands inside his bakery shop preparing pastries for Ramadan. Throughout the year, Ayman works as a chef, creating delectable dishes, but during Ramadan, he transforms into a Kunafa maker. This craft was passed down to him by his father, and Kunafa and Qatayef are staple treats in this region during the holy month.

With a decade of experience under his belt, Ayman has become a top-notch expert in crafting Kunafa, “there are numerous Kunafa recipes, but the local one is the finest. It’s straightforward, with strands as thin as hair. It can be enjoyed not only as a sweet treat but also cooked with milk or ghee and eaten like pasta. There are many ways to savour Kunafa,” Ayman remarked.

Then he added, “Kunafa, with strands as fine as hair, can be moulded into finger shapes or spread out in a tray before drizzling with syrup. However, vendors can’t make this type of Kunafa as it requires large machines only found in factories, so we prepare the dish here instead.”

The Kunafa maker asserts that this dish is closely associated with Ramadan because the Suhur meal typically lacks protein and legumes. A light Suhur won’t provide sufficient energy for the next day’s fast, making Kunafa an ideal solution. It’s rich in carbohydrates, and when combined with ghee, milk, and sugar, it becomes a well-rounded meal.

Explaining how to prepare the dish, Ayman says, “One way is to layer Kunafa in a tray, which is the best method for home cooking. It releases an aroma that you could describe as: made with love.”

Regarding the equipment required to make Kunafa, one would need a hot oven, a batter dispenser, and a spatula, along with paper wrappers and plastic bags for packaging. Ayman considers these tools to be quite advanced, despite having lived in the same period as his father’s brick oven, which was ignited using a “reed”. Over time, ovens evolved to be gas-powered, eventually leading to the tin oven that he currently uses.

“Customers stand in line, waiting to buy the Kunafa and Qatayef I prepare; I make them with love, I smile to people, and people call me in the street: Ayman, the cheerful face, the maker of Kunafa and Qatayef,” Ayman concluded.

Photographer: Mennatullah Ashraf - Scenes of Ayman preparing Kunafa in Sohag