To prepare the pie base, we need a mold that can be opened from the edges.
In a deep bowl, melt the butter or ghee and add to it about a third of the package of kunafa, or a little more, according to the thickness of the base of the pie you want. Stir well until all of the kunafa is covered with butter or ghee.
Spread the kunafa in the mold and press it well until it sticks.
Cut the avocado into small cubes, as well as the surimi sticks, cut them into circles, and in another bowl, we put them together and squeeze the juice of half a lemon and olive oil, an amount of a tablespoon or more, and season with salt and pepper as desired.
After baking the kunafa, take it out of the oven and let it cool completely.
Carefully put the kunafa in the serving dish after it has cooled, then spread the chickpeas in the middle, put the avocado and surimi mixture on top, sprinkle the fried pine nuts, and serve.
Ingredients
Directions
To prepare the pie base, we need a mold that can be opened from the edges.
In a deep bowl, melt the butter or ghee and add to it about a third of the package of kunafa, or a little more, according to the thickness of the base of the pie you want. Stir well until all of the kunafa is covered with butter or ghee.
Spread the kunafa in the mold and press it well until it sticks.
Cut the avocado into small cubes, as well as the surimi sticks, cut them into circles, and in another bowl, we put them together and squeeze the juice of half a lemon and olive oil, an amount of a tablespoon or more, and season with salt and pepper as desired.
After baking the kunafa, take it out of the oven and let it cool completely.
Carefully put the kunafa in the serving dish after it has cooled, then spread the chickpeas in the middle, put the avocado and surimi mixture on top, sprinkle the fried pine nuts, and serve.
