Type what you have

Ingredients

• ✓ sugar
• rose water
• water
• rose petal

Instructions

1. 1 Divide rose water between 2 tea cups. Add equal amounts of hot water to the 2 cups. Add 1/2 the sugar crystals and 1/2 the rose petal to each cup. Stir and serve.

By Buckwheat Queen

Ingredients

• ✓ sugar
• milk
• cardamom seed
• vermicelli pasta
• raisin

Instructions

1. 1 Bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. Stir broken vermicelli pasta and raisins into milk mixture and simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. Remove from heat and let stand until warm, about 15 minutes. If pudding is too thick, stir in a little milk.

By nausheen

Ingredients

• ✓ sugar
• apple
• water
• lemon
• honey

Instructions

1. 1 In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
2. 2 In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
3. 3 Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
4. 4 Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.

By MALKALEVADOM

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• butter
• tahini

Instructions

1. 1 Preheat oven to 355 degrees F (180 degrees C). Line a baking sheet with waxed paper.
2. 2 Mix flour, sugar, and baking powder together in a large bowl; add butter and tahini and mix until dough is crumbly. Roll dough into small balls and press each ball into a flattened cookie shape using your palms. Arrange cookies in the prepared baking sheet and press with a fork.
3. 3 Place the baking sheet on the middle rack of the oven and bake until cookies are golden, about 10 minutes. Cool cookies on baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

By Nuriti

Ingredients

• ✓ sugar
• water
• butter
• semolina flour
• pine nut

Instructions

1. 1 Combine water and sugar in a saucepan. Bring syrup to a boil.
2. 2 Melt butter in a separate saucepan over medium-low heat, about 5 minutes. Add semolina and pine nuts. Cook, stirring continuously, until golden brown, 20 to 30 minutes.
3. 3 Pour syrup carefully over the semolina mixture. Reduce heat to low. Cover and simmer until nicely thickened, about 5 minutes. Let rest for 15 minutes. Divide halva over several small dishes.

By Cagla Darveaux

Ingredients

• ✓ sugar
• water
• active dry yeast
• all-purpose flour
• vegetable oil
• butter

Instructions

1. 1 Dissolve sugar in about 1 cup of the water. Sprinkle the yeast over the top. Let stand for about 10 minutes, until foamy.
2. 2 In a large bowl, mix together the yeast mixture, water, oil, and about half of the flour until well blended. Gradually mix in the rest of the flour until the dough is stiff enough to take out of the bowl. Knead on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, and cover with a cloth. allow to rise in a warm place until doubled in size. This will take 1 to 2 hours.
3. 3 Divide dough into sections about the size of a grapefruit. Form into smooth balls, cover with a cloth, and let rise again for about 30 minutes.
4. 4 On a lightly floured surface, flatten each ball to 1/2 inch thickness, pressing out with your fingers. Circles should be about 8 inches across. Place on an oiled baking sheet. Let rest for about 10 minutes, or while you preheat the oven .
5. 5 Preheat the oven to 450 degrees F (230 degrees C).
6. 6 Bake rounds until the top is lightly browned, 10 to 12 minutes. Remove from the oven, and brush with melted butter. Repeat with remaining bread.

By PlainSight

Ingredients

• ✓ sugar
• shortening
• egg
• rosewater
• all-purpose flour
• salt

Instructions

1. 1 Mix shortening, sugar, eggs and rose fluid until fluffy. Stir flour and salt together, then mix in butter mixture. Dough will be soft. Chill several hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C) Light grease or line baking sheets with parchment paper.
3. 3 Using 1/3 of dough at time (keep rest of dough refrigerated) roll into balls about 3/4 inch in diameter. Place on cookie sheets. Flatten with hand until approximately half of their original thickness. Imagine the flattened cookie to be a clock. Make 2 slits, each 1/2 inch long, in cookie at 10:00 and at 2:00. Pinch bottom to form "base" of petal. Sprinkle with red or pink decorator's sugar.
4. 4 Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned on bottom. Do not brown tops of cookies!

By J. Storm

Ingredients

• ✓ sugar
• water
• cardamom pod
• saffron powder
• tea bag

Instructions

1. 1 Combine the water, saffron, and cardamom in a saucepan over medium heat. Cover, and bring to a boil. Add tea bags, and let the tea steep for a minute, or longer if you like stronger tea. Strain into a cup, and sweeten with sugar if desired.

By MERKA2125

Ingredients

• ✓ sugar
• all-purpose flour
• baking powder
• cardamom
• salt
• egg
• butter
• nigella seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease one 11x13-inch rectangular baking dish.
2. 2 Whisk flour, baking powder, cardamom, and salt together in a bowl.
3. 3 Whisk eggs together in a small bowl. Discard 1/4 of the egg mixture. Combine remaining egg mixture, butter, and sugar in a large bowl; beat with an electric mixer on medium speed until smooth, about 3 minutes. Fold the flour mixture into the egg mixture slowly. Beat briefly on low speed just until dough comes together.
4. 4 Transfer dough to the baking dish. Dust your hands with flour and pat dough into an even layer about 3/4-inch thick. Prick dough in several places with a fork and sprinkle the nigella seeds evenly on top.
5. 5 Bake in the preheated oven until lightly golden, 20 to 25 minutes. Remove from the oven and run a knife around the edges to loosen it from the pan; cut roht into squares while still warm. Let cool.

By sarabear

Ingredients

• ✓ sugar
• milk
• heavy cream
• vanilla sugar
• cornstarch
• cinnamon

Instructions

1. 1 Combine milk, cream, sugar, vanilla sugar, and cornstarch in a saucepan and whisk until well combined. Slowly bring to a boil over medium heat and cook, stirring constantly, until thickened and mixture coats the back of a spoon, 10 to 15 minutes. Remove from heat.
2. 2 Pour pudding into 4 dessert bowls and allow to cool to room temperature, about 30 minutes. Refrigerate until chilled, 1 more hour. Sprinkle with cinnamon to serve.

By Olaahmed

Ingredients

• ✓ sugar
• active dry yeast
• salt
• water
• yogurt
• all-purpose flour

Instructions

1. 1 Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
2. 2 Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
3. 3 Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
4. 4 Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

By sharwna

Ingredients

• ✓ sugar
• pumpkin
• chicken broth
• salt
• black pepper
• greek yogurt

Instructions

1. 1 Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
2. 2 Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
3. 3 Ladle into bowls and serve with a dollop of Greek yogurt.

By Allrecipes Member

Ingredients

• ✓ sugar
• bread flour
• active dry yeast
• water
• olive oil
• kosher salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place 1/2 cup flour, yeast, and sugar in a mixing bowl. Pour in warm water. Whisk together thoroughly, 2 to 3 minutes.
3. 3 Cover bowl and let sit until mixture gets bubbly, 30 to 60 minutes.
4. 4 Drizzle in olive oil; add salt and remaining 1 cup flour. Mix together until mixture forms a sticky (not wet) dough ball that pulls away from the sides of the bowl. If mixture seems too wet, add a bit more flour.
5. 5 Lightly flour a work surface. Knead dough until it is soft, supple, and slightly elastic, about 2 minutes. Pour a few drops of olive oil in a bowl. Transfer dough ball to the bowl and turn to coat surface with oil.
6. 6 Cover bowl and place in a warm spot. Let dough rise until it has doubled in size, 60 to 90 minutes.
7. 7 Transfer dough to a work surface and knead to remove air bubbles, about 1 minute. Transfer to a resealable plastic bag; refrigerate, 8 hours or overnight.
8. 8 Lightly flour a work surface; dough may be sticky so make sure you use enough flour to keep dough from sticking to the surface or your hands (but less flour is best). Break off a piece of dough slightly smaller than a golf ball. Roll into a smooth ball. Flatten and roll out into a circle about 1/8-inch thick.
9. 9 Invert a smooth mixing bowl on the work surface; lightly flour the bottom. Lightly stretch the dough and place the dough circle on the floured surface of the inverted bowl. Gently stretch dough evenly down the sides of the bowl, working your way around the edges, until it is very thin and translucent, or as thin as you can get it without tearing it.
10. 10 Heat a cast iron skillet over high heat. Flour your hands and carefully remove the dough circle from the bottom of the bowl. Transfer to hot skillet. Cook until blisters form and begin to brown, about 45 to 60 seconds per side.
11. 11 Transfer to a dish and cover to allow bread to steam and stay moist and supple.

By John Mitzewich

Ingredients

• ✓ sugar
• carrot
• milk
• butter
• cashew
• raisin
• cardamom

Instructions

1. 1 In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
2. 2 Melt butter in a skillet over medium heat. Stir in cashews and raisins, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.

By Jay Viswanathan

Ingredients

• ✓ sugar
• bread flour
• water
• active dry yeast
• water
• bread flour
• salt

Instructions

1. 1 To make the starter: Place 1/2 cup flour and 1/4 cup water in a bowl with a lid; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
2. 2 To make the dough: In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
3. 3 Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and cover it with a dry cloth. Let it rise until doubled in size.
4. 4 Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch the two loaves until they are 15x12-inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let them rise in a warm place until doubled in size. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
5. 5 Bake in the preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.

By Bonnie

Ingredients

• ✓ sugar
• all-purpose flour
• salt
• water
• egg white
• butter
• egg white
• sesame seed

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes.
3. 3 Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds.
4. 4 Bake in preheated oven for 10 to 12 minutes, until browned.

By SALLYCOOKS

Ingredients

• ✓ sugar
• water
• rose water
• cardamom
• saffron
• butter
• all-purpose flour

Instructions

1. 1 Bring water and sugar to a boil in a small pot, stirring until sugar dissolves into a syrup. Stir rose water, cardamom, and saffron into the syrup. Reduce heat to low; cover to keep syrup hot.
2. 2 Melt butter in a large saucepan over low heat. Stir in flour until mixture is a smooth paste, about 1 minute. Cook, stirring constantly, until paste turns brown, 10 to 15 minutes.
3. 3 Remove flour mixture from heat. Whisk in hot syrup gradually until syrup is completely absorbed and mixture is the consistency of a smooth, soft paste, at least 4 minutes.
4. 4 Spread mixture in a shallow bowl. Cool to room temperature, about 20 minutes.

By Soheila

Ingredients

• ✓ sugar
• turnip
• beet
• garlic
• white vinegar
• water
• salt

Instructions

1. 1 Inspect two 16-ounce Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Divide turnips, beet, and garlic between the hot, sterilized jars.
3. 3 Combine vinegar, water, sugar, and salt in a saucepan; bring to a boil and boil for 2 minutes. Pour vinegar mixture over turnip mixture, filling to within 1/2 inch of tops.
4. 4 Wipe rims with a moist paper towel to remove any residue. Top jars with lids; screw rings on tightly. Pickle in the refrigerator for 1 week.

By Oh Tri Goodness

Ingredients

• ✓ sugar
• water
• lemon juice
• ricotta cheese
• cornstarch
• all-purpose flour
• active dry yeast
• water
• oil

Instructions

1. 1 Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
2. 2 Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
3. 3 Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
4. 4 Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
5. 5 Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
6. 6 Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

By Mohamed El Refaee

Ingredients

• ✓ sugar
• water
• active dry yeast
• all-purpose flour
• salt
• corn oil
• egg
• water
• caraway seed

Instructions

1. 1 In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
2. 2 Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
4. 4 On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
5. 5 Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.

By redsoxfan213

Ingredients

• ✓ sugar
• olive oil
• chicken leg
• onion
• walnut
• salt
• pomegranate juice
• cardamom

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

By Sepi

Ingredients

• ✓ sugar
• ✓ sugar
• semolina flour
• baking powder
• coconut
• butter
• yogurt
• milk
• almond
• water
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2. 2 In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
3. 3 Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
4. 4 When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

By Felicia Manocchio

Ingredients

• ✓ sugar
• nut
• cinnamon
• phyllo dough
• butter
• water
• honey
• vanilla extract
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Toss together nuts and cinnamon. Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. 3 Place 2 sheets of phyllo in the bottom of the prepared dish. Brush generously with some of the melted butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
4. 4 Using a sharp knife, cut baklava into 4 long rows, then diagonally 9 times to make 36 diamond shapes. Be sure to cut all the way through to the bottom of the layers.
5. 5 Bake in the preheated oven until golden brown and crisp, about 50 minutes.
6. 6 While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest; reduce heat and simmer 20 minutes.
7. 7 Remove baklava from the oven and immediately spoon syrup over it. Let cool completely before serving. Store uncovered.

By Arvilla

Ingredients

• ✓ sugar
• water
• yeast
• salt
• all-purpose flour
• whole wheat flour
• olive oil
• corn oil
• za'atar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix water, yeast, salt, and sugar together in a large bowl. Add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. Mix za'atar into dough until evenly incorporated (see notes).
3. 3 Shape dough, about 1/4 cup per piece, into rounds on a floured work surface. Arrange rounds on baking sheets.
4. 4 Bake in the preheated oven until lightly browned, about 25 minutes.

By Stacey

Ingredients

• ✓ sugar
• olive oil
• onion
• garlic
• salt
• tomato
• green bean
• cinnamon

Instructions

1. 1 Heat olive oil in a skillet over high heat; cook and stir onion, garlic, and salt in the hot oil until onion is softened and browned, about 15 minutes.
2. 2 Mix tomatoes and green beans into onion mixture. Add sugar and cinnamon to mixture; bring to a boil, lower heat to medium-low, cover, and simmer until green beans are tender, 20 to 25 minutes.

By luv2trvl2it

Ingredients

• ✓ sugar
• puff pastry
• raisin
• almond
• pine nut
• pistachio nut
• coconut
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll 1 puff pastry sheet onto a lightly floured surface and roll out to about 17x12-inches. Place on a baking tray.
3. 3 Bake in the preheated oven until puffed and golden brown, about 15 minutes.
4. 4 Break puff pastry into pieces and place in a large bowl. Add raisins, almonds, pine nuts, pistachios, and coconut; toss until well combined. Spread evenly in a 9x13-inch glass baking dish.
5. 5 Pour milk into a saucepan; stir in sugar and vanilla. Cook over medium-high heat, stirring occasionally, until hot but not quite boiling. Pour over puff pastry mixture in the baking dish.
6. 6 Return to the oven and bake for 15 minutes. Turn on the broiler and continue baking until the top is browned, about 2 minutes. Let stand for 5 minutes before serving warm.

By Mama her Girls

Ingredients

• ✓ sugar
• apple
• banana
• date
• walnut
• orange
• lemon
• cinnamon
• red wine
• matzo meal

Instructions

1. 1 Blend apples, bananas, dates, walnuts, orange zest and juice, lemon zest and juice, cinnamon, and sugar in a food processor until chunky. Transfer apple mixture to a bowl and stir in wine. Gradually stir matzo meal into apple mixture, adding enough to soak up the wine; chill in refrigerator.

By Jfrosty

Ingredients

• ✓ sugar
• milk
• cornstarch
• white sugar
• cardamom extract
• water
• vanilla bean
• pistachio
• rose petal

Instructions

1. 1 Combine 3/4 cup of the milk and cornstarch in a bowl and stir until smooth.
2. 2 Pour remaining milk into a pot and stir in sugar and cardamom extract. Heat over low heat, stirring until sugar is fully dissolved. Whisk in cornstarch mixture and simmer until thickened, 5 to 10 minutes.
3. 3 Pour milk mixture into 5 ramekins, cover, and cool to room temperature. Chill in the refrigerator for at least 3 hours.
4. 4 Combine water, sugar, and vanilla seeds in a pot and bring to a boil over low heat. Stir until sugar is dissolved. Allow syrup to cool. Sprinkle each serving with pistachios and rose petals. Drizzle with 1 tablespoon syrup.

By DeuxDilettantes

Ingredients

• ✓ sugar
• all-purpose flour
• anise seed
• baking powder
• fennel seed
• baking soda
• corn oil
• egg
• vinegar
• sesame seed

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Mix flour, anise seeds, baking powder, fennel seeds, and baking soda together in a medium bowl.
3. 3 Whisk oil, sugar, eggs, and vinegar together in a separate bowl. Pour over flour mixture and mix until dough comes together. Divide dough into small pieces and roll into short ropes. Join ends together to form rings.
4. 4 Arrange cookie rings on the prepared baking sheets. Sprinkle sesame seeds on top.
5. 5 Bake in the preheated oven until golden, 15 to 20 minutes.

By Dianashh

Ingredients

• ✓ sugar
• phyllo dough
• ricotta cheese
• mozzarella cheese
• white sugar
• butter
• water
• lemon juice
• rose water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Prepare kanafa: Finely chop frozen, shredded phyllo dough using a food processor until the strands are about the size of a grain of rice. Pour into a large mixing bowl.
3. 3 Mix together ricotta, mozzarella, and sugar in a separate bowl.
4. 4 Place butter in a large, microwave-safe liquid measuring cup or bowl with a spout. Heat in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify butter by using a spoon to skim off the foam.
5. 5 Carefully pour butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix butter and dough together. Make sure butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
6. 6 Evenly spread buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread cheese mixture onto the dough, avoiding the edges of the pan.
7. 7 Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
8. 8 While the kanafa is baking, prepare the syrup: Combine 1 cup sugar and water in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. Be careful not to let the mixture turn golden and caramelize. Remove from heat and add rose water; set aside.
9. 9 Remove kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so phyllo is on top. Pour syrup over kanafa. Cut into pieces and serve while hot.

By Noura