Syrup-1 cup ordinary sugar½ cup water½ teaspoon lemon juice1 pc taj (cinnamon stick)1 teaspoon rose water2 elachie (cardamom) pods Kunafa-250g) of kataifi pastry (you can find at Middle Eastern grocery stores)4 tablespoon ghee (Clarified butter) + more⅓ block Meze Ricotta cheese (Available at Checkers)1 cup grated mozzarella cheese Garnish-Edible rose budsPistachiosEdible Gold leaf/glitter
1. Preheat the oven to 200°C.2. Make the syrup by heating a saucepan over medium heat, adding all ingredients and simmering for about 15mins. 3. Set aside to cool and leave in the fridge until later.4. Melt the ghee (Clarified butter) and add it to the kataifi pastry and mix with your hands so that the ghee (Clarified butter) is spread evenly throughout the dough.5. Brush some melted ghee (Clarified butter) into a cupcake tray, coating the sides too.6. Make the base layer of kunafa by pushing kataifi pastry into each cupcake hole. Press it down firmly using a small pestle and bring the kataifi up to the sides.7. Now add about a tablespoon of mozzarella and some crumbled ricotta into each hole.8. Top each hole with more kataifi pastry, covering it closed. 9. Press down gently, so that it's compact and sealed.10. Place in oven for about 20-30 minutes until the top becomes golden brown.11. When done, leave to cool for a little while. 12. Place a large sheet tray over and carefully flip over with the cupcake tray. 13. The individual kunafas should slide out.14. Pour half the syrup over the kunafa and let soak for few minutes. Then pour remainder over. 15. Decorate with pistachios and edible roses.
INFO & TIPS
If not serving immediately (which would be best, whilst the cheese is melted), reheat in a preheated oven just till heated through and serve. I sometimes serve as is with a cup of spicy chai or with pistachio/vanilla ice-cream.
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