Ingredients
375g Kataifi Pastry
1 cup ghee, melted (or melted butter)
¾ cup date molasses
⅓ cup tahini
Labneh Filling
1 cup labneh
⅓ cup date molasses
2 tbsp tahini
To serve
Ground pistachio nuts
Date molasses
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packet. Preheat the oven to 180 degrees Celsius. Line a sheet baking tray with baking paper.
To make the Kataifi Cookies
Place the Kataifi and melted ghee (or butter) in a medium-sized bowl. Mix until well combined. Add tahini and date molasses and mix again until combined.
Using a small handful at a time, bunch the kataifi mixture onto a baking tray and into a cookie ring. Repeat with remaining Kataifi You should have about 8 - 10 rounds.
Place in the oven and bake for approximately 10 - 15 minutes or until golden. Allow to cool completely.
To make the labneh filling
Make labneh filling by mixing all the ingredients together.
To assemble the cookie sandwiches
Fill one side of the tahini cookie with the labneh mixture and sandwich together with another cookie.
To serve, sprinkle ground pistachio nuts and drizzle with date molasses.
Recipe by Hoda Hannaway with Justine Schofield for Everyday Gourmet.
Watch how to make Date and Tahini Kataifi Cookie Sandwiches