Konafah with Cheese
Konafah with Cheese Ramadan Recipe
Ingredients:
- 1/2 kilo konafa
- 250 gm butter
- 200 gm cream
- 200 ricotta cheese
- Syrup
- 1 cup of sugar
- 1/2 cup water
- juice of 1/2 lemon
Direction:
warm oven to 350. Melt or soften butter in pan. Shred the konafa either by hand or with scissors then mix well with butter. Divide konafa in half. Lay one half in round or rectangular pan then press gently with palm of hand on the surface. Save the other half. Meanwhile mix ricotta and cream in bowl. (some people prefer to put a little less cheese then the cream). With a spoon spread cheese mixture on the konafa laying out evenly with the back of the spoon. Lay the other half of the konafa on top of the filling then again press down gently with the palm of your hand and push into the oven. Depending on the pan you use,(I use tefal), I get it out when its sides shrink and turn into a dark golden color. Flip on prepared serving plate with golden bottom side up, leave it to cool for a minute then pour cold syrup all over.
If your pan is aluminum its surface might turn gold first ( I haven’t tried- I’d appreciate it someone lets me know what happens in an aluminum pan).
