Mix all the ingredients together using a whisk or blender until the batter is smooth and thinner than pancake batter.

Strain the mixture through a fine mesh sieve.

Pour the batter into a plastic bag and poke a small hole in one corner with a needle.

Heat a nonstick skillet over low heat. Quickly pipe the batter in circles to cover the pan, filling in any gaps.

Cook for about 10 seconds until set, then remove from the pan. Repeat with the remaining batter.

This recipe makes about 1 pound (500 grams) of kunafa.

Serve with clarified butter, sugar, and nuts.

Or use it to make a kunafa tray with homemade cream.