Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- January 2007 - K's


FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page


Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

* Exported from MasterCook *


Recipe By : Australian Women's Weekly: Middle Eastern ... Cookery
Serving Size :   Preparation Time :0:00
Categories : Volume 10-01 Jan 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
375 grams kataifi shredded pastry
[about 3/4 pound]
185 grams butter, melted
[about 6 ounces]
400 grams ricotta cheese -- (2 cups)
60 grams chopped pecans
150 grams dried apricots, chopped -- (1 cup)
2 milliliters ground nutmeg -- (1/2 teaspoon)
2 milliliters ground ginger -- (1/2 teaspoon)
125 milliliters plain yogurt -- (1/2 cup)
40 milliliters maple-flavoured syrup -- (2 tablespoons)
375 milliliters water -- (1 1/2 cups)
385 grams sugar -- (1 3/4 cups)
60 milliliters maple-flavoured syrup -- (1/4 cup)
20 milliliters orange flower water -- (1 tablespoon)

Place the pastry in a large bowl; pull the strands apart and pour the
melted butter over the pastry. Mix well.

Grease a large shallow ovenproof dish (4 liter/16 cup capacity); line with
baking parchment. Place half the pastry mixture over the parchment.

Combine the rest of the ingredients (except for the syrup) and spread over
the pastry. Distribute the remaining pastry over this.

Bake in a moderate (350F/180C) oven for about 30 minutes or until browned.

While it is baking make the syrup:

Combine the syrup ingredients in a medium pan; stir over heat, without
boiling, until the sugar is dissolved. Simmer, uncovered, without stirring,
about 15 minutes or until the mixture is slightly thickened.

As soon as the pastry has finished baking, remove it from the oven and
immediately pour the hot syrup over it; cool. Cover and refrigerate for 3
hours or overnight.

Cut into squares to serve.

This recipe is best made a day ahead and stored, covered, in the
refrigerator. Not suitable for freezing.

From Australian Women's Weekly: Middle Eastern Easy Style Cookery; 1996.
ISBN 1 86396 034 1. MC format by Hallie. Untried - yet.

Contributed to the FareShare Gazette by Hallie; 25 January 2007.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 2673 Calories; 97g Fat (31.8% calories from 
fat); 54g Protein; 415g Carbohydrate; 5g Dietary Fiber; 219mg Cholesterol; 413mg 
Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1/2 Non-Fat Milk; 15 Fat; 26 
Other Carbohydrates.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!