This is a well-known Arabic dessert which is even eaten for breakfast. The traditional way is to do it with kunafa dough that is usually bought readymade but in case you can’t buy it then this is a good alternative with a tasty result.
1 packet toast bread
1 cup pistachios, finely ground
¾ cup unsalted butter, melted
1 ½ cups milk
¼ cup sugar
3 tablespoons cornstarch
1 tablespoon flour
1 cup thick cream
1 cup mozzarella cheese, grated
1 tablespoon rose water or orange blossom water
1 cup sugar syrup
1) Preheat oven to 180C/350F/gas mark 4. Line a 10 inches round pan with aluminum foil. Set aside.
2) For the toast mixture: With a serrated knife cut the brown edges of the bread slices. Place in a food processor and mix until crumbled. Place in a deep bowl; add pistachios and melted butter. Rub the mixture with your finger tips until butter us well mixed with bread crumbs.
3) Divide the toast mixture into two portions. Put one half of the mixture in the pan and press gently to even top.
4) For the filling: In a stainless steel sauce pan, place the milk, sugar, cornstarch and flour; stir with hand beater until mixed. Cook over medium heat stirring slowly until the sauce thickens and starts to boil. Reduce the heat and let boil for one minute; add cream, cheese and whichever flower water you want. Stir until cheese is melted. Use directly (at once).
5) Spread warm cheese filling on the lower level of toast. Sprinkle the second half of the toast to cover the filling completely.
6) Bake for 25-30 minutes until golden brown.
7) Remove from oven; wait for a few minutes or until you feel the cheese can hold together if turned onto a plate. Pour sugar syrup as desired on each serving plate. Garnish with pistachios and serve warm.
Taken from: Manal Al-Alem’s Kitchen
Gives 3 cups
2 ½ cups of sugar
1 ½ cups of water
1 teaspoon of lemon juice
1 teaspoon of rose and orange blossom water
Make the sugar syrup beforehand (any excess keep in a glass jar in fridge, keeps well).
1) Mix sugar in water and heat moderately without stirring.
2) Increase the heat until the mixture boils.
3) When it boils, add the lemon juice. Allow the mixture to boil slowly until it thickens.
4) Add rose and orange water.
5) Keep the mixture on heat for a few minutes then allow to cool.