Kunefe

I first had this at a Turkish restaurant my husband and I love to have dinner at now and then. It's a sweet dessert and it doesn't take much to get your fill. The shredded phyllo dough can be found in Turkish food stores or some halal markets.....if you can't find that the very fine vermicelli that's sold in Indian groceries works as well. I'll try to post pictures at a later date.


½ package kadayif* or vermicelli
8 Tbsp. melted butter
1 ½ Tbsp. milk
¼ pound fresh mozzarella, grated
12 oz. ricotta cheese
½ cup ground pistachios
2 Tbsp. confectioner’s sugar
1/8 tsp. grated fresh nutmeg
3 cups water
1 ½ cup sugar
Rose water

Preheat oven to 375 degrees. In bottom of 8 or 9 inch glass baking dish put a layer of kadayif followed by mixture of butter and milk. Mix the cheese with the pistachios, confectioner’s sugar, and nutmeg. Spread on first layer of kadayif. Top with remaining kadayif. Bake for 45 minutes. Make a sugar syrup by boiling water with sugar. Cook until reduced by a third and is thick. Stir in rose water. When kunefe comes out of oven, pour the syrup over it and serve.

*Kadayif or Kataifi is shredded phyllo dough

Welcome to my new blog! I'm an American girl married to a Pakistani. Along with learning all about his culture I've had to learn a whole new way to cook. I come from a meat and potato kind of family and using all these spices was/is a whole new world for me. I love to cook and love sharing recipes. If you use one and like it or don't like it, I'd love to hear your comments. I'm going to try to insert pics of each dish.

I do need to thank some fellow bloggers: first to Wayfarer In The Kitchen for the inspiration to do my own food blog. Next to Sobia's how to make a blog look fab , it only took me a couple hours to figure out and get this background looking great! So thanks ladies!

I will also be putting some of my family's tried and true recipes and some from my ethnic background---Norwegian, Czech, Moravian, Scot-Irish.