Kanafeh, semolina, pistachio, rosewater syrup, sesame kaak

Adapted by StarChefs.com
Yield: 5-inch kanafeh


Semolina Dough:
1 ounce butter
⅓ cup milk
1 tablespoon sugar
¼ teaspoon sea salt
½ cup semolina flour
Rosewater Syrup
1 cup sugar
¼ teaspoon lemon juice
½ teaspoon rosewater
½ teaspoon orange blossom water
Sesame Kaak:
House pita dough
Sesame seeds
To Assemble and Serve
Kataifi pastry
8 ounces fresh mozzarella, shredded
Crushed pistachios


For the Semolina Dough:

In a saucepan over medium flame, heat butter until foaming. Add milk followed by sugar and salt; boil. Add semolina, stirring continuously until flour is cooked through, about 30 seconds; cool. With your fingers, crumble mixture. 

For the Rosewater Syrup:

In a saucepot over medium-high heat, combine sugar and ½ cup water; simmer until sugar dissolves. Remove from head and stir in remaining ingredients; cool.

For the Sesame Kaak:

Heat oven to 450°F. Flatten dough until ⅛-inch thick. Using a 3-inch circular cutter, cut dough. Transfer to a sheet tray, brush with water, sprinkle with sesame, and bake until light gold, about 4 minutes. 

For the Finished Kanafeh:

Heat oven to 400°F. On a sheet tray, grease two 5-inch metal molds with butter. Add a thin layer of kataifi. Layer in 4 ounces cheese into each. Divide Semolina Dough into 2 equal parts and evenly spread pile on top of the cheese. Press mixture down with the palm of your hands. Bake until semolina is golden and cheese is molten, about 10 to 15 minutes. Invert molds onto serving plates and garnish with pistachios. Serve with a small pitcher of Rosewater Syrup and warm Sesame Kaak.