A slice of cheesecake with toppings. Photo/Created using ChatGPT
It is common to see Kodafa vendors weaving in and out of the traffic bearing large trays of the sweetmeat balanced on their heads. Kodafa is usually made with a shredded pastry called Kadaif.
This version gives it an equally tasty flavour.
INGREDIENTS:
200 – 250G/ 1 ½ Cup couscous
2 ¼ cups boiling water
1 cup unsalted butter, cut into small pieces
1 egg, a pinch of salt
400g ricotta cheese
200g cheese such as mozzarella, Taleggio or Monterey Jack, grated or finely chopped
350ml/1 ½ cup clear honey
2—3 pinches of saffron threads, if available, otherwise use ground cinnamon.
120ml/1/4 cup water
1 teaspoon orange water or lemon juice, 6 tsp pistachio nuts
METHOD:
Put the couscous in a large bowl and pour over the boiling water and stir together with a fork and then set aside and leave to soak for about 30 minutes until the liquid has been fully absorbed.
When the couscous is cool enough to handle, break up all the lumps with your fingers.
Stir the butter into the couscous and then stir in the beaten eggs and the salt. Preheat the oven to 200dC/400dF/Gas mark 6 and spread half of the couscous into a 25 – 30 cm round cake pan.
In a bowl, combine the cheeses and 2 tablespoons of the honey and spread the cheese mixture on top of the couscous and then top with the remaining couscous.
Press down gently and then bake in the oven for 10 – 15 minutes.
Meanwhile, put the remaining honey, the saffron threads or cinnamon and the water in a pan.
Bring to the boil and simmer for 5—7 minutes until the liquid forms into a syrup. Remove from the heat and stir in the orange flower water or lemon juice.
Preheat the grill in the oven to its highest setting and when the Kodafa is cooked, place it under the grill and cook it until it becomes lightly browned on top and a golden crust has formed.
Sprinkle the pistachio nuts on top of the Kodafa and serve warm cut into wedges. The syrup is served on the side as desired.
