Jordanian Cheese Pastry -kinaffeh
From midgelet 15 years agoIngredients
- 7 ts vegetable shortening shopping list
- 4 ts ghee or clarified butter shopping list
- 5 c Kinaffeh dough shopping list
- red food coloring shopping list
- 2 tb Almonds; sliced and blanched shopping list
- 2 tb pine nuts shopping list
- 1 3/4 c curd cheese or unsalted mozarella shopping list
- sugar syrup shopping list
- 2 tb Chopped pistachio nuts shopping list
- -sugar syrup shopping list
- 2 c sugar shopping list
- 1 c water shopping list
- 1 ts lemon juice shopping list
How to make it
- Preheat oven to 350 degrees.
- Place 2 tablespoons of vegetable shortening and 1 tablespoon ghee in a bowl and melt in a microwave or put in a pot and melt on
- stove.
- Place the dough in a large bowl.
- Sprinkle with shortening mixture, and work in, using your fingers to
- separate the strands of dough.
- Mix the remaining shortening and ghee together with a drop or two of red food colouring to make it look reddish.
- Smear the mixture on the bottom of a 12-inch round pan, leaving
- a 1-inch border around the edges.
- Sprinkle almonds and pine nuts evenly over greased area of pan.
- Carefully top with 3/4 kinaffeh dough and press with fingers,
- evening out the dough.
- Top with cheese, but keep away from edges so it doesn't melt and stick to pan.
- Then add the remaining kinaffeh dough and press to flatten.
- Bake for 15-20 minutes or until brown at the sides.
- Then flip it onto a plate.
- Sprinkle with 1/2 cup of the sugar syrup, then chopped pistachio nuts.
- Cut into diamond shapes, and serve, passing the rest of the
- syrup in a bowl.
- Sugar Syrup: Bring syrup and water to slow boil, add
- lemon juice and then stir constantly for 15 minutes.
- (2 cups)
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