KNAFEH

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KNAFEH

Yield 4-6

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Ingredients

• 1 lb Kataifi (shredded phyllo dough) cut into 2 inch pieces
• 6 Tbsp ghee, at room temperature
• 1 cup ricotta, clotted cream or other sweet cheese

Simple syrup:

• 1 cup sugar
• 3/4 cup water
• 1 tbsp lemon juice
• 1 tsp rose water

Instructions

1. In a medium bowl toss together 3 tbsp of the ghee to evenly coat. Spread the remaining 3 tbsp of ghee over a heat proof tray or baking dish. Layer the phyllo over evenly in the tray, pressing it down to reach all the curves, and then top with all the cheese, layered evenly over top.
2. In a small saucepan combine the sugar and water and heat till simmering, stir in the lemon juice and rose water and then pour into a heat proof bowl to let cool slightly.
3. Place the tray over a burner only allowing half the surface to get heated. Carefully rotate the tray over the heat, turning it so the phyllo gets evenly browned, cook for about 7-10 minutes.
4. Transfer the tray to a broiler on high and allow the cheese to melt, about 30 seconds. Top the tray with another tray the same size and shape, then grasp the sides firmly and slip the whole thing over to reveal the golden phyllo on the bottom.
5. Immediately after flipping, pour over the simple syrup to soak the whole thing. Place it back over low heat to remelt all the cheese. Serve immediately and enjoy

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