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Kunafa Bechamel Pie - media description

Kunafa Bechamel Pie

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45 Min

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The favourite Middle Eastern dessert gets a savoury twist in the Kunafa Bechamel Pie recipe. The crispy kunafa dough is loaded with a creamy béchamel sauce taking the dish to the next level.

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Ingredients

Recipe servings:
6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
481050
MAGGI® Bechamel Mix
1  Sachet
481050
Kunafa dough
1  Package
487522
Butter, melted
3  tbsp
486979
Onions, finely chopped
1  Medium
481050
Maggi® Chicken Bouillon
2  cubes
481050
water
0.5  cup
486023
Skinned chicken breast
1  Medium
481050
Mushroom, cut into slices
1  cup
481050
Shallots, chopped finely
50  g
481050
Low fat milk
3  cups
489169
Olive Oil
2  tbsp
486232
Mozzarella cheese, grated
0.5  cup

Utensils and appliances

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Nutritional Information

Carbohydrates
74.76 g
Energy
485.17 kcal
Fats
15.5 g
Protein
12.51 g

Recipe steps

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Preheat oven to 180 degrees C and place oven rack in the middle position.
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In a large bowl, mix the kunafa with melted butter and place it into a pie mold.
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Bake it in 180 degrees C preheated oven for 10 minutes until slightly golden.
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Meanwhile in a medium pan, heat olive oil and sauté onions until soft and add chicken, water and MAGGI® Chicken Stock and sauté until fully cooked.
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Add the mushrooms, leeks and stir.
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In a saucepan, combine skimmed milk and MAGGI® Béchamel Mix, bring to a boil and allow to simmer until slightly thick. Remove from heat and set aside.
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Place the chicken mixture over the kunafa crust.
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Pour the béchamel sauce over the top. Also mix some béchamel with mozzarella cheese and pour on top, bake in a preheated oven at 1800C for 20 minutes or until kunafa is slightly golden on the sides.

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