KANAFA

KANAFA:

INGREDIENTS:     ( serves 4 )

400  g ackawi cheese
400  g konafa dough
1/2  cup butter
1/2  cup  ghee
2  tbsp zahr water

Sugar syrup:
1-1/2  cup sugar
1  cup  water
1  slice  lemon peel
1  tbsp  lemon juice
1  tbsp  zahr water
Ground pistachio

METHOD:

• You will need a roasting pan.
• Slice cheese; place in bowl and cover with water. Refrigerate for several hours or overnight, changing the water occasionally. Drain cheese. ( This process removes the salty taste from the cheese.)
• Heat oven 180C.
• Melt the butter with ghee, and pour over konafa. Pull out; separate the strands with your fingertips to distribute butter evenly.
• Sprinkle half of the konafa evenly in the pan.
• Bake for 15 - 20 minutes until  light golden. Remove from oven.
• Cover evenly with cheese slices; sprinkle with zahr water.
• Crumble remaining half of konafa over cheese.
• Bake for 20-30 minutes or golden brown.
• Pour warm syrup over konafa. Cover; let stand for 10 minutes. Sprinkle pistachio over konafa. Cut into pieces and serve warm.
• Sugar syrup:  In a saucepan, combine sugar, water and lemon peel and juice; bring to a boil. Simmer for 8-10 minutes. Remove from heat; add zahr water.