Kanafa
Kanafa is a Middle Eastern dessert consisting of a base layer of cheese mixed with milk or semolina topped off with a crispy layer of dried noodles and syrup.
Ingredients:
450g Shredded phyllo dough
450g Ricotta cheese
1 cup shredded mozzarella cheese
1/3 cup white sugar
360g unsalted butter
For the syrup:
1 cup white sugar
½ cup water
1 teaspoon lemon juice
1/8 teaspoon rose water (optional)
Preparation:
- Preheat an oven to 200 degrees C.
- Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
- Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
- Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
- Evenly spread the buttered phyllo dough into a 22 x 33cm pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
- Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
- While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. Remove from heat and add the rose water; set aside.
- Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.
Mujudarra
Mujudarra is a traditional Middle Eastern dish made with lentils and caramelized onions.
Ingredients:
6 tablespoons olive oil; 1 large white onion, sliced into rings; 1 1/13 cups uncooked green lentils; ¾ uncooked long-grain white rice; Salt and pepper to taste; ¼ cup plain yogurt or sour cream (optional)
Preparation:
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
- Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
- Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
- Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.
Badam Sherbet
Ingredients:
2 cup milk
2 tablespoons heavy cream
I cup Finely ground almonds (badam)
½ cup Confectioners’ sugar
2 tablespoons Rose water
Preparation: Mix the milk, almonds, confectioners’ sugar, and rose water in a food processor. Mix together for approximately one minute, until thoroughly mixed and smooth.
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