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KADAYIF (MIDDLE EASTERN CHEESE DESSERT) |
Ingredients
- Estragon, to taste
- 2.00 cup Chickenbroth
- 4.00 pinch Saffron
- 20.00 each Olives, black
- 2.00 cup Wine,white dry
- 4.00 each Garlic Cloves,peeled,halved
- 2.00 each Bayleafs
- Salt, Pepper to taste
- 4.00 each Chickenlegs with thighs and
- 18.00 oz Tomatoes,peeled,quartered
- 4.00 tablespoon Oliveoil
- Thyme, Sage to taste
- Backs.
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Add the sugar, water and lemon juice to a saucepan and
bring to a boil. Reduce heat and simmer for 10
minutes, washing down any sugar crystals on sides of
pan with a brush dipped in cold water. Set syrup aside
to cool.
In a separate small saucepan, warm the raisins and
lemon zest in the water or wine and allow to sit for a
few minutes for raisins to plump. Drain and coarsely
chop raisins and set aside. Reserve liquid.
Drain the ricotta of any excess liquid and beat it
together with the cream cheese. Stir in raisins.
Mixture should be soft and easily spreadable. If not,
beat in some of raisin poaching liquid.
Remove kataifi from box and loosen shreds in a large
bowl. Toss shreds with melted butter to coat. Arrange
half of the coated shreds in the bottom of a 9 x13
baking dish or pan and top with cheese mixture. Place
remaining kataifi evenly over top pressing them
lightly into cheese mixture. Bake covered with foil in
a pre-heated 350 degree oven for 30 minutes. Uncover
and bake for another 30 minutes or until kataifi is
crisp and golden. Serve warm or at room temperature
drizzled with lemon syrup.
Yield: 12-16 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved Posted to MC-Recipe Digest V1 #
Recipe by: COOKING RIGHT SHOW #CR9681
From: Bill Spalding
Date: Sun, 8 Dec 1996 04:29:39 -0500 (EST)
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Servings: 12 |
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| KADAYIF (MIDDLE E... |
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Ingredients: 13
Servings: 12
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