Kunafa Bechamel Pie

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.

Add to favorites

Rate now!

International
6 Person
Medium
45 Mins

Ingredients

1 sachet MAGGI® Béchamel Mix
1 pack kunafa dough
3 tbsp. butter, melted
1 onion, diced
2 cubes MAGGI® Chicken Stock
½ cup water
1 chicken breast, cut into small cubes
1 cup mushrooms, sliced
1/2 cup leeks, chopped
3 cups low-fat milk
2 tbsp. olive oil
1/2 cup mozzarella cheese

Products Used

Bechamel Mix

Chicken Bouillon

How to Prepare

Preheat oven to 180 degrees C and place oven rack in the middle position.
In a large bowl, mix the kunafa with melted butter and place it into a pie mold.
Bake it in 180 degrees C preheated oven for 10 minutes until slightly golden.
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.
Add the mushrooms, leeks and stir.
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.
Place the chicken mixture over the kunafa crust.
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.