Ingredients
250 g ghee
375 g Kataifi Pastry
500 g firm ricotta
300 g shredded mozzarella
300 g pistachios (shelled), chopped
Sugar syrup
2 cups caster sugar
½ lemon, juiced
1 teaspoon rosewater
2 cups (500 ml) water
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
Preheat oven to 180°C.
Melt the ghee in a saucepan over a medium heat. Brush a little gee on the base of a 20 -25 cm baking dish.
Pull apart the Kataifi and place in a large bowl. Using your hands or tongs, coat the Kataifi with the ghee. Place two-thirds of the Kataifi on the base of the baking dish.
Break up the ricotta and scatter over the Kataifi. Scatter the mozzarella over the ricotta, then top with the remaining Kataifi. Brush the top with a little more ghee. Bake for 40 minutes or until golden brown on top.
Meanwhile, for the sugar syrup, place the sugar, lemon juice, rosewater and 500 ml (2 cups) water in a saucepan and bring to the boil. Simmer for 5 minutes, then remove from the heat and allow to cool.
Once the knafeh is cooked, remove from the oven and carefully invert onto a plate. Pour the syrup generously over the knafeh and scatter the chopped pistachios over the top.
Recipe by Joey El-Issa with Shane Delia for A Middle East Feast on SBS Food.