Global Ecovillage Network/Solution Library/Manual 'konafah'

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Preparing a dessert and providing a revenue for the bakers. The 'konafa' is baked manually by pouring the dough on

The 'konafah' was introduced in Egypt during the Fatimid period. The maximum consumption of 'konafah' is in the holy month of Ramadan. After their breakfast in sunset time; Muslims prefer to eat the 'konafah' as dessert. In this month the bakers get the most revenue from this traditions. The baker prepares the dough of water and flour used in baking 'konafah' in a big pot. He then pours the dough using a scoop in a perforated cup. He then pours the dough on the stove. The stove used for baking 'konafah' is built in cylindrical form almost 130 cm high.

The baker places over it a big round metal tray. The stove used to be fired using wood and currently they use gas or gasoline. Then when the 'konafah' is baked its collected and heaped to be sold.

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