Rosewater Kodafa with Pistachio - Middle Eastern Couscous Cheese Cake

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Rosewater Kodafa with Pistachio - Middle Eastern Couscous Cheese Cake

1 cup couscous

2 cups boiling water

1/2 cup butter, cut into small pieces

1 egg, lightly beaten

1 pinch of salt

14 oz ricotta cheese

6 oz mozzarella cheese, grated

1 1/2 cups honey

1/2 cup water

3 pinches saffron threads

1 tsp rose-water

6 tblsp chopped pistachios

 

 

Pour the boiling water over the couscous, and stir with a fork. Leave for thirty

minutes, until the water is completely absorbed.

 

Preheat the oven to 400 degrees.

 

Break up the lumps in the couscous, and then stir in the butter chunks.

Stir in the beaten egg and the salt.

 

Spread half the couscous mix into an 8 1/2 inch springform cake pan.

 

Mix together the cheeses and 2 tablespoons of the honey. Spread the cheese

mixture over the couscous. Top with the remaining couscous, pressing gently..

 

Bake for fifteen minutes.

 

While baking the cake, make the syrup. Put the honey, water, and saffron into a

pan, bring to a boil (stirring), and boil for about seven minutes.

Remove the syrup from the heat and stir in the rose-water.

 

When the cake is done, take it out of the oven and turn the oven to broil. Place

the cake under the broiler and cook until the top is lightly browned with a

golden crust.

 

Sprinkle the pistachio nuts over the cake.

Slice the cake and pour the syrup over each slice.

 

Servings: 6

Preparation Time: 1 hour

 

Author: Jerry Stratton, February 5, 2006

Source: Hoboes.com

Formatted by Chupa Babi: 03.11.08

 

AuthorNote: Rose-water, saffron, and honey give this oddly light dessert its

main flavoring, and the whole thing can be whipped up in under an hour. The use

of couscous for the cake portion makes this a surprisingly light dessert.

 

The biggest change that I made in making this dessert is the switch from

orange-water to rose-water. I’ve also used the low-range of some ingredients

so as to fit in what as far as I can tell is the more standard 8.5- to 9-inch

springform pan.

 

You can pour the syrup over the whole cake, or you can save the syrup for each

individual slice. Or some combination of the two.

 

 

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