Kadayif (Middle Eastern Cheese Dessert)
Last updated 10/4/2011 7:47:26 PM. Recipe ID 5889. Report a problem with this recipe.
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Title: Kadayif (middle eastern cheese dessert)
Categories: New, Text, Import
Yield: 12 Servings
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 <>
1/2 lb Fresh Goat Cheese
1 lb Kataifi (Shredded Filo)
1 c Butter (2 Sticks), melted
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
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