Global Ecovillage Network/Solution Library/Manual 'konafah'

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Preparing a dessert and providing revenue for the bakers.

The 'konafa' is baked manually by pouring the dough onto it.

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 at sunset, Muslims prefer to have 'konafah' as dessert. This month, the bakers generate the most revenue from these 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 into a perforated cup. He then pours the dough on the stove. The stove used for baking 'konafah' is cylindrical, almost 130 cm high.

The baker places a large, round metal tray over it. The stove used to be fired with wood, and now it uses gas or gasoline. Then, when the 'konafah' is baked, it's collected and heaped for sale.

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