Jordanian Cheese Pastry -kinaffeh |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Note: kinaffeh dough will need to be purchased from a Middle Eastern grocery to make this delicious pastry. Known under a few other names, it's a shredded , filo strand-like dough typical filled with sheep cheese. Ingredients:
7 ts vegetable shortening |
4 ts ghee or clarified butter |
5 c kinaffeh dough |
red food coloring |
2 tb almonds; sliced and blanched |
2 tb pine nuts |
1 3/4 c curd cheese or unsalted mozarella |
sugar syrup |
2 tb chopped pistachio nuts |
-sugar syrup |
2 c sugar |
1 c water |
1 ts lemon juice |
Directions:
1. Preheat oven to 350 degrees.
2. Place 2 tablespoons of vegetable shortening and 1 tablespoon ghee in a bowl and melt in a microwave or put in a pot and melt on
3. stove.
4. Place the dough in a large bowl.
5. Sprinkle with shortening mixture, and work in, using your fingers to
6. separate the strands of dough.
7. Mix the remaining shortening and ghee together with a drop or two of red food colouring to make it look reddish.
8. Smear the mixture on the bottom of a 12-inch round pan, leaving
9. a 1-inch border around the edges.
10. Sprinkle almonds and pine nuts evenly over greased area of pan.
11. Carefully top with 3/4 kinaffeh dough and press with fingers,
12. evening out the dough.
13. Top with cheese, but keep away from edges so it doesn't melt and stick to pan.
14. Then add the remaining kinaffeh dough and press to flatten.
15. Bake for 15-20 minutes or until brown at the sides.
16. Then flip it onto a plate.
17. Sprinkle with 1/2 cup of the sugar syrup, then chopped pistachio nuts.
18. Cut into diamond shapes, and serve, passing the rest of the
19. syrup in a bowl.
20. Sugar Syrup: Bring syrup and water to slow boil, add
21. lemon juice and then stir constantly for 15 minutes.
22. (2 cups)
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