Kanafa Best Dishes

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Kanafa

"A favourite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese after which sopping wet in rosewater syrup. It's simple yet outstanding. The cheese filling is historically made from Nabulsi cheese this is desalted. The ricotta-mozzarella blend is a brilliant substitute, and lower-fat merchandise may be used. If you've got get admission to to a Middle Eastern grocery, you may probably find kanafa dye, which turns the dough into the orange or reddish shade this is the signature of kanafa."

Ingredients :

1 (16 ounce) box shredded phyllo dough (kataifi)
1 (15 ounce) box ricotta cheese
1 cup shredded mozzarella cheese
1/3 cup white sugar
12 ounces unsalted butter
For the syrup:
1 cup white sugar
1/2 cup water
1 teaspoon lemon juice
1/8 teaspoon rose water (optionally available)

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H

Preheat an oven to 400 degrees F (2 hundred stages C).
Use a meals processor to finely chop the frozen, shredded phyllo dough. The strands must be about the scale of a grain of rice. Pour the dough right into a massive blending bowl. In a separate bowl, blend collectively the ricotta, mozzarella, and 1/three cup sugar.
Place the butter in a massive liquid measuring cup or bowl with a spout. Heat the butter in a microwave until absolutely melted, and allow it sit down for numerous minutes till a thick white foam has formed on pinnacle. Clarify the butter by way of the usage of a spoon to skim off the froth.
Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your fingers to combine the butter and dough together. Make certain that the butter is absorbed by way of taking handfuls of the dough and rubbing it among your palms.
Evenly spread the buttered phyllo dough right into a 9x13-inch pan and firmly press it into the lowest and edges. Spread the cheese mixture onto the dough, warding off the edges of the pan.
Bake within the preheated oven until the cheese is barely golden and the rims of dough are brown and bubbly, 30 to 35 minutes.
While the kanafa is baking, prepare the syrup. Combine the water and half of cup sugar in a small saucepan. Bring the mixture to a boil over medium-high warmness. Reduce the warmth to medium and stir inside the lemon juice. Simmer, stirring continuously, until the sugar is dissolved and the mixture is thickened, five to 7 minutes. (Do now not allow the mixture turn golden and caramelize.) Remove from warmness and add the rose water; set apart.
Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.

Notes :

Shredded phyllo dough (kataifi) is available in the freezer section in lots of grocery stores.

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