Rosewater Kodafa - Middle Eastern Rosewater Couscous Cheesecake

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Rosewater Kodafa - Middle Eastern Rosewater Couscous Cheesecake

 

1 cup couscous

2 cups boiling water

1/2 cup butter, cut into small pieces

1 egg, lightly beaten

1 pinch of salt

14 oz ricotta cheese

6 oz mozzarella cheese, grated

1 1/2 cups honey

1/2 cup water

3 pinches saffron threads

1 tsp rose-water

6 tblsp chopped pistachios

 

 

 

Pour the boiling water over the couscous, and stir with a fork. Leave for thirty

minutes, until the water is completely absorbed.

 

Preheat the oven to 400 degrees.

 

Break up the lumps in the couscous, and then stir in the butter chunks. Stir in

the beaten egg and the salt.

 

Spread half the couscous mix into an 8 1/2 inch springform cake pan.

 

Mix together the cheeses and 2 tablespoons of the honey. Spread the cheese

mixture over the couscous.

 

Top with the remaining couscous, pressing gently.

 

Bake for fifteen minutes.

 

While baking the cake, make the syrup. Put the honey, water, and saffron into a

pan, bring to a boil (stirring), and boil for about seven minutes.

Remove the syrup from the heat and stir in the rose-water.

 

When the cake is done, take it out of the oven and turn the oven to broil. Place

the cake under the broiler and cook until the top is lightly browned with a

golden crust.

 

Sprinkle the pistachio nuts over the cake.

 

Slice the cake and pour the syrup over each slice.

 

Serves 6

 

Author: Catastrophe Smith

Source: Flavors to Marry

Formatted by Chupa Babi: 03.11.08

 

ChupaNote: this recipe pours the syrup over individual slices, rather than the

whole cake.

 

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