Post by goodcookin on Mar 13, 2008 17:04:29 GMT -5
Orangewater Kodafa - Middle Eastern Couscous Cheesecake
7oz Couscous
2 eggs
4.5 oz butter, melted
Pinch of salt
6 oz FRESH mozzarella cheese, chopped (or more to taste)
8.5 oz ricotta cheese
3.0 oz honey
1 tsp Cinnamon
2 drops vanilla essence, a few drops to taste
For the syrup:
6 oz honey, or more to taste
1/2 cup water, a scant half cup or 3.4 fluid ounces
1 pinch of ground saffran, generous
1 tsp orange flower water, (alternative, rose water)
1.5 oz pistacchio nuts, coarsely crushed for garnish
Prepare the couscous following the package directions. (For quick cooking ones, immerse in about an equal amount of boiling water, cover and let it stand for at least 5 minutes, for this cake, a bit more). Flake the cous cous well to get rid of big lumps.
In a good sized bowl, beat together the eggs and the melted butter, then mix in the couscous, blend together well.
In another large bowl, beat together the chopped mozzarella, ricotta,half of honey, cinnamon and vanilla, until the mixture become smooth and thickly creamy.
In a buttered cake pan (about 27 cm/10-11 inch) lay down the half of the couscous mixture evenly. Then cover with the cheese mixture, then top with the rest of the couscous, spreading it out evenly.
Bake it in a preheated oven at 190°C/375°F for 20 minutes. Let it cool.
In a small saucepan, mix the rest of the honey, saffran and water, let it boil for 7 minutes, stirring constantly. Remove from the heat and mix in the orange flower water.
Let the syrup cool slightly, then pour evenly over the cake. Garnish the top with pistacchios.
7oz Couscous
2 eggs
4.5 oz butter, melted
Pinch of salt
6 oz FRESH mozzarella cheese, chopped (or more to taste)
8.5 oz ricotta cheese
3.0 oz honey
1 tsp Cinnamon
2 drops vanilla essence, a few drops to taste
For the syrup:
6 oz honey, or more to taste
1/2 cup water, a scant half cup or 3.4 fluid ounces
1 pinch of ground saffran, generous
1 tsp orange flower water, (alternative, rose water)
1.5 oz pistacchio nuts, coarsely crushed for garnish
Prepare the couscous following the package directions. (For quick cooking ones, immerse in about an equal amount of boiling water, cover and let it stand for at least 5 minutes, for this cake, a bit more). Flake the cous cous well to get rid of big lumps.
In a good sized bowl, beat together the eggs and the melted butter, then mix in the couscous, blend together well.
In another large bowl, beat together the chopped mozzarella, ricotta,half of honey, cinnamon and vanilla, until the mixture become smooth and thickly creamy.
In a buttered cake pan (about 27 cm/10-11 inch) lay down the half of the couscous mixture evenly. Then cover with the cheese mixture, then top with the rest of the couscous, spreading it out evenly.
Bake it in a preheated oven at 190°C/375°F for 20 minutes. Let it cool.
In a small saucepan, mix the rest of the honey, saffran and water, let it boil for 7 minutes, stirring constantly. Remove from the heat and mix in the orange flower water.
Let the syrup cool slightly, then pour evenly over the cake. Garnish the top with pistacchios.