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Kadayif (Middle Eastern Cheese Dessert)

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CATEGORY CUISINE TAG YIELD
Dairy New, Text, Import 12 Servings

INGREDIENTS

2 c Sugar
1 1/2 c Water
2 tb Fresh Lemon Juice
3/4 c Golden Raisins
1 tb Grated Lemon Zest
3/4 c Water Or White Wine
1 1/2 lb Whole Milk Ricotta
1/2 lb Light Cream Cheese <<Or>>
1/2 lb Fresh Goat Cheese
1 lb Kataifi (Shredded Filo)
1 c Butter (2 Sticks), melted

INSTRUCTIONS

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 #332
Recipe by: COOKING RIGHT SHOW #CR9681
From: Bill Spalding <billspa@icanect.net>
Date: Sun, 8 Dec 1996 04:29:39 -0500 (EST)

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