Ingredients
Serves 6-8
1.5 packets of Kataifi Pastry
1 cup melted butter (or ghee)
2 pears, cut into eighths
100 g blue cheese
Knafeh filling
2 cups shredded mozzarella
2 cups milk
1⁄4 cup semolina
Syrup
2 cups honey
1 cup water
3 sprigs of lemon thyme (or standard thyme)
Recipe Tips
Serve Knafeh hot
This dish is best served hot so the cheese remains melted.
Method
Preheat the oven to 180 deg. C.
Bring a medium saucepan of water to the boil. Add pear slices and boil until softened. Strain and set aside until needed.
Prepare the syrup by combining all the ingredients together in a small saucepan and bring to the boil, reduce heat to low and simmer for a few minutes. Remove from heat and allow to cook completely.
In a food processor, process Kataifi Pastry until it resembles fine crumbs.
In a medium bowl combine Kataifi and butter (or ghee) and rub together until most of the pastry is coated.
Press 2/3 of the Kataifi mixture in the base and up the sides of an ovenproof pan.
To make the filling, place all the ingredients into a medium saucepan over medium-high heat. Stirring regularly, bring to just boiling and until the cheese is just melted and well combined with the other ingredients.
Arrange pear slices first, trying to cover as much of the surface area as possible. Crumble blue cheese on top and then add mozzarella mixture.
Place the rest of the Kataifi Pastry on the top, evenly distribute and press down lightly.
Bake in the oven for approx. 30 mins or until golden brown. Remove from the oven, immediately pour half the honey syrup all over the top and allow it to stand for 5 mins. Flip out onto a serving platter and serve immediately.
Top with crushed walnuts and serve with extra syrup on top if required.
Recipe by Hoda Kobeissi - Everyday Gourmet.