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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 14 |
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It is the Holy month of Ramadan and we serve a lot of those kind of desserts everyday. Trust me , it is delicious with the additional spices. Ingredients:
1 (1 pound) package kataifi |
(2 sticks/8 oz./226g) butter or ghee , melted |
2 tbsp pistachios |
2 tbsp hazelnuts |
2 tbsp pecans |
2 tbsp almonds |
2 tbsp sugar |
1/2 tsp nutmeg |
1/2 tsp cinnamon |
1 tbsp butter or ghee softened |
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 melted butter or ghee. Cover the cake pan with half of the kataifi. Press down lightly with a glass or a measuring cup or use another similar cake pan.
5. Mix the nuts, sugar and spices in a food processor together and sprinkle evenly over the kataifi dough half. Dot with softened butter or ghee. Cover with the remaining half of the kataifi. Press down gently. Drizzle 3 tbsp of the melted butter or ghee 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 decorate with ground pistachios.
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