Kataifi Pistachio Squares |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 18 |
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Although it may be hard to find the kataifi dough but the results really worths the effort... Ingredients:
1 (1 pound) package kataifi (can be found in most middle eastern, arab or greek grocery stores or markets) |
(2 sticks/8 oz./226g) butter or ghee , melted |
1 1/2 cups pistachios |
2 tbsp sugar |
1 tbsp butter softened |
1 tsp rosewater (optional) |
butter, for buttering the pan |
syrup |
1 1/2 cups granulated sugar |
1 cup water |
juice of 1/2 lemon |
Directions:
1. Make syrup:
2. In a heavy bottomed saucepan over medium-high heat, add water, the 1 1/2 cups sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool.
3. Preheat oven to 350 degrees F/180 degrees C. Butter a 12-inch round, 2-inch high cake pan.
4. In a large bowl gently loosen kataifi. Mix very well with the 1/2 pound of melted butter. Cover the cake pan with half of the kataifi. Press down lightly with a glass or a measuring cup.
5. Mix the pistachios, sugar, butter and rosewater (if using) together and sprinkle evenly over the kataifi dough half. Cover with the remainig half of the kataifi. Press down gently. Drizzle 3 tbsp of the melted butter over the top. Bake until lightly golden, about 30 to 45 minutes. (Note: the reverse side will be more golden when you turn it out.)
6. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate and cut into squares.
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