Ingredients
Method
- Cheese Desalination Protocol: Slice the Akkawi cheese into thin slabs. Soak them in cold water for 12 hours. Consequently, change the water every hour to draw out all preserving salts. Furthermore, squeeze the cheese in cheesecloth to extract every drop of moisture.
- Pastry Conditioning: Shred the Kataifi pastry finely in a food processor. Pour the melted ghee mixed with coloring over it. Meanwhile, rub the fat thoroughly into the strands to ensure complete lipid coating. Consequently, this step guarantees a uniform golden crunch.
- The Sugar Syrup: Combine sugar and water in a saucepan over medium heat. Bring to a boil. Afterwards, add the lemon juice and simmer for 10 minutes. As a result, you will obtain a thick, clear syrup to preserve pastry crispness.
- The Structural Layering: Press two-thirds of the greased pastry firmly into a flat baking pan. After that, layer the shredded, dry Akkawi cheese evenly over the top. On the other hand, keep the cheese 1cm away from the pan edges.
- The Stove Baking: Place the pan over low heat on the stovetop, rotating it constantly. Consequently, this rotating action prevents localized burning and melts the cheese evenly. As a result, the pastry base will turn a deep golden brown.
Notes
read the recipe for more info