Krazy for Kunafah!

It’s an iconic Middle Eastern dessert that has gained popularity worldwide! California Live Contributor Blanche Shaheen learns how to make the filo dough pastry called Kunafah. Recipe: Blanche’s Family Kunufah Recipe 2 pounds Akawi or farmer’s cheese (you can also use Mexican queso blanco, or can use 50% ricotta cheese) 1 pound thawed, shredded phyllo dough (called kataifi dough in supermarkets) 3/4 cup (1 1/2 sticks) ghee 1/4 teaspoon knafeh orange coloring (available in Middle Eastern specialty stores), optional 1/2 cup ground pistachios 1 Recipe for Sugar Syrup (Attar) 2 cups water 2 cups sugar 1 tbsp lemon juice Optional drop of rose water Place the farmer’s cheese in a bowl of water and let soak overnight, this will extract the salt, resulting in a sweet cheese. Drain the cheese, and pat dry with paper towels. Place in a food processor and process until cottage cheese consistency is achieved. If using 50% ricotta cheese, combine with the farmer’s cheese and set aside. Preheat the oven to 350 degrees. Chop the phyllo dough into slices, then shred with your fingers. Put the butter and orange coloring, if using, in a large pot on low heat until melted. Remove from the heat source, and pour the butter over the phyllo dough and combine with fingers or tongs. Remove half of dough and set aside in another bowl. Spread half the dough evenly in a round pizza pan or a 9- by 13-inch metallic baking pan and pat down with fingers. Spread the cheese over the dough evenly. Top with second layer of shredded phyllo and pat down evenly as well. Cover with foil and bake on the lower rack for 15 minutes. Uncover and bake another 15 minutes. In the meantime, make the Attar recipe or sugar syrup. Add the water and sugar to a saucepan, and stir until it boils. Reduce heat and simmer for about 7 minutes, until it makes a thin syrup. Add the lemon juice, and optional rose water. Remove the kanafeh from oven and drizzle with sugar syrup to taste. Any remaining sugar syrup can be served on the side for guests to add more if they wish. Sprinkle ground pistachios over the knafeh and serve immediately.