Kanafeh

Method

1. 1
   • white sugar300 g
   • water2½ dl
   • lemon juice1 tbsp
   • rose water1 tbsp

   Make the syrup — Make the syrup first: combine the sugar, water and lemon juice in a small saucepan and bring to a boil, then simmer for 8 minutes until slightly thickened. Stir in the rose water and set aside to cool completely.

2. 2
   • kataifi pastry400 g
   • butter150 g

   Butter the kataifi — In a large bowl, tear apart and separate the shredded kataifi pastry strands, then toss thoroughly with the melted butter until every strand is coated.

3. 3
   • kataifi pastry400 g
   • mozzarella500 g
   • ricotta250 g

   Layer the cheese filling — Press half the buttered kataifi firmly into a greased round baking dish to form an even base. Mix the mozzarella and ricotta together and spread evenly over the base, then top with the remaining kataifi, pressing down firmly.

4. 4

   Bake until golden — Bake in a preheated oven at 180°C (350°F) for 30-35 minutes until the top is deep golden and crisp.

   ⏱35 min
5. 5
   • pistachios60 g

   Soak with syrup — As soon as it comes out of the oven, pour the cooled syrup evenly over the hot kanafeh. Let it soak in for a few minutes, then invert onto a serving plate, scatter with crushed pistachios and serve warm.