Vic… Vic… Vic… WOW!
When you told me you loved knaafeh, and would love to have some when you come over for brunch, I got super excited. Maybe because I’ve been wanting to make it for AGES, and maybe because it had also been AGES since I had last seen you (remember, the picnic at uni?)
So for everyone else who reads my blog, Vic is a close friend: we met at high school and here we are today, still loving friends. I invited Vic over for brunch, but we had so much catch up to do, we didn’t stop talking until 10 to 11pm (that’s 9 hours of eating and talking, Vic!)
We munched on some delicacies which included toasted bread/crackers with a hummus dip (and pistachios, too!)
you’re just as nutty as those pistachios, I swear! xoxo
coctail cups, filled with kishkeh (a Syrian bulgur and yoghurt dip), topped with cucumber and an olive,
excuse the really low resolution, my high-res one got deleted!
vanilla cream filled cones topped with chocolate chips,
she was honest to tell me they needed more chocolate inside
tasty honey barbecue chips,
with the hummus dip, I think these are addictive!
chunky custard and cherry spoons,
“You did well, fati, you did well” as she said..
and of course….. knaafeh!
Vic just HAS to eat her desserts with a teaspoon
Serves: 12 (less if Vic’s around )
1 x 360 g packet chilled Kataifi pastry
200g unsalted butter, softened
5 tbs salt-reduced, crumbed haloumi cheese [see note below]
500 g ricotta cheese
1/2 tsp vanilla dusting powder
1 tsp sugar
For the syrup:
1/2 cup water
1 cup sugar
1/8 tsp citric acid
2 drops concentrated rosewater (or a teaspoon of the bottled stuff)
Preheat the oven to 180 degrees celsius.
Grease a 25 cm (10 inch) spring form, or aluminium pan.
Place the Kataifi pastry in a large bowl and tear to break up the shreds.
Half way through the tearing process, begin to rub butter between your hands, then into the Kataifi pastry.
Continue adding butter and shredding until the pastry is fairly well torn.
Take small handfuls of the pastry and line the bottom of the tray with it. It’s important not to make the bottom layer thick, because it will not crisp up – ask Vic, she knows all about soggy knaafeh.
Note: if salt-reduced haloumi cheese is not available, soak the haloumi cheese in hot tap water, and renew the water every 10 minutes. Do this a minimum of three times, then drain. Crumb the haloumi cheese, and bring together to make a small ball. Hold it firmly under running tap water, and squeeze it to get rid of as much of the salt possible.
Add the haloumi into a bowl, add the sugar and vanilla.
Stir to combine.
Add the ricotta cheese to the haloumi mixture and stir to combine.
Evenly spread out the cheese filling over the Kataifi base.
Add the remaining buttered Kataifi pastry on top. This layer should be thicker than the bottom layer.
Place the tray in the oven and bake for one hour, or until golden brown.
I wouldn’t advise to bake the knaafeh for more than an hour, if the top hasn’t coloured, place under the broiler for a few minutes.
While the knaafeh bakes, prepare the rosewater syrup.
Add the sugar and water into a non-stick saucepan and bring to a boil.
Reduce the heat to medium, add in the citric acid and concentrated rose water.
Gently boil for 3 – 5 minutes, then pour into a milk mug to cool.
Place in the fridge until the knaafeh comes out of the oven.
While the knaafeh is hot (noting that the syrup must be cool), pour over at least half the syrup mixture, and leave the knaafeh to cool slightly.
I prefer to serve the left over syrup and knaafeh together in case people want to add some more.
Garnish with pistachios (sorry I forgot to do that Vic).
… I don’t think I need to tell you who to go to if you want to learn the correct way of devouring knaafeh