Friday 3 August 2012

Konafah and Ricotta Pie

Konafah is a middle eastern pastry of fine wheat strings.  You can buy it from Halal Shops and other Arab food Stores.  Although that it might look complicated, it is very easy to work with as the fine strings attach together and are a bit elastic too.  Make sure to be generous with butter and always give the final syrup glaze.  This recipe is for 7inch pie tin.
150g Konafah Pastry
60g butter, melted
500g Ricotta
1/2 tsp Salt
2 Eggs
1/4 tsp grated Nutmeg
2 tbsp ground pistaccios
2 tbsp Golden Syrup

Heat oven to 200c. Put Ricotta cheese in a bowl and mash with a fork,  add salt, nutmeg and eggs and stir till all is combined. Brush generously the pie dish using half the melted butter. 
Layer half the pastry and press a little to even it out.   Add the ricotta filling then layer the remaining pastry on top, make sure that all ricotta is well covered.  Brush the pastry delicately with remaining butter then sprinkle with ground pistacchios and bake for 30minutes till golden.  Remove from oven and while hot drizzle the golden syrup on top.


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