Cheese Filled Jerusalem Kodafa With Syrup

"From the food and cooking of Spain, Africa and the middle east. An interesting-sounding dessert which uses couscous."
 
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photo by flamingtower photo by flamingtower
photo by flamingtower
Ready In:
1hr 25mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Put the couscous in a large bowl and pour over the boiling water.
  • Stir together with a fork, then leave to soak for about 30 minutes, till the water has been completely absorbed.
  • When the couscous is cool enough to handle, break up all the lumps with your fingers.
  • Stir the butter into the couscous, then stir in the beaten egg and salt.
  • Preheat the oven to 400°. Spread half the couscous into a 10-12 inch springform pan.
  • In a bowl, combine the cheeses and 2 T of the honey.
  • Spread the cheese mixture on top of the couscous, then top with remaining couscous.
  • Press down gently and then bake in the oven 10-15 minutes.
  • Put the remaining honey, saffron threads or cinnamon and the water in a pan.
  • Bring to a boil, then boil for 5-7 minutes, till the liquid forms a syrup.
  • Remove from the heat and stir in the orange flower water or lemon juice.
  • After the kodafa is baked, place under the broiler and cook till lightly browned on top and a golden crust is formed.
  • Sprinkle pistachio nuts on top of the kodafa.
  • Serve warm, cut into wedges, with the syrup poured over it.

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RECIPE SUBMITTED BY

<p>Welcome to my page! It's a good place to start looking if you need to find me since I come here nearly every day for inspiration as I pursue the noble occupation of feeding family and friends. <br /><br /><img src=http://www.recipezaar.com/members/home/353579/half%20marx-brothers-a-night-at-the-opera.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/2640.jpg alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/kaiserklan.jpg alt= /> <br /><br />My family moved across the country to southern California&nbsp;7 years ago. The first time I ever set foot on California soil (or anywhere in the West, for that matter) was the day I moved here. I experienced a form of culture/environment shock for about a year&nbsp;- even the air is different out here! For the first year, I would look at the roads and driveways that wind steeply up and down the foothills and think, Man, how does anyone drive on those in the winter? 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I constantly marvel that God gave us so many things to eat and so many ways to prepare them! We could have been like cattle or something, eating pretty much the same thing, in the same way, every day for all of our lives. What a privilege to be in charge of feeding our families (and ourselves, of course), and also being able to express our creativity and knowledge of nutritional needs at the same time. (Dessert is a nutritional need, right?) I stumbled on this site when I was searching for recipes that might use up some ingredients I had in the house ? I don?t think I?ve left since then, and I?m happy to have met and shared recipes with so many nice folks around the world. <br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif alt= /> <br /><br /><img src=http://www.recipezaar.com/members/home/353579/2640.jpg alt= /> <br /><br /><br /><a href=http://www.biblegateway.com/usage/votd/votd2html.php?version=31&amp;jscript=0>View Verse of the Day</a> <br /><br /><br /><br /><br /><br /><img src=http://www.recipezaar.com/members/home/353579/2640.jpg alt= /></p>
 
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