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