2 cup sugar
1 1/2 cup water
2 tbsp fresh lemon juice
3/4 cup golden raisins
1 tbsp grated lemon zest
3/4 cup water or white wine
1 1/2 lb whole milk ricotta
1/2 lb light cream cheese <<or>>
1/2 lb fresh goat cheese
1 lb kataifi (shredded filo)
1 cup butter (2 sticks), melted
A Recipe for
Kadayif (Middle Eastern Cheese Dessert)
Food is an important part of a balanced diet. |
| Anonymous |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
This Recipe for Kadayif (Middle Eastern Cheese Dessert) is one of thousands in the Recipes-to-go Cheese Cookbook.
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| Groucho Marx (1895-1977) |
If you enjoy this Kadayif (Middle Eastern Cheese Dessert) Recipe - you should enjoy the recipe collections you can find on the websites below:
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Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
This is a recipe for Kadayif (Middle Eastern Cheese Dessert) from the recipe cookbook of Recipes-to-go (Cheese)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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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
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved Posted to MC-Recipe Digest V1 #
Recipe by: COOKING RIGHT SHOW #CR9681
From: Bill Spalding <billspa@icanect.net>
Date: Sun, 8 Dec 1996 04:29:39 -0500 (EST)
Serves: 12
Kadayif (Middle Eastern Cheese Dessert) Recipe brought to you by Recipes To-Go