Dessert-Kunafa

Ingredients:
1 package Kunafa (can be found in most middle eastern, or Arab grocery stores)

1/2 lb. butter, melted

1 1/2 cups sugar

1 cup water Juice of half a lemon

1/2 tsp. rosewater or vanilla extract

1/4 cup whole almonds

1/2 cup golden raisins

2 cups walnuts, chopped (or 2 1/2 cups pistachios and omit raisins)

For Syrup:
2 1/2 tbsp sugar

2 tsp. ground cinnamon

1 lb. soft ricotta cheese and butter, for buttering the pan

Directions:
1. In a heavy bottomed saucepan over medium-high heat, add water, the 1 1/2 cups sugar and lemon juice. Stir until combine. Bring to a boil. Let it simmer to a syrup. Remove from heat, let it cool and add rosewater or vanilla.

2. Preheat oven to 350 degrees F or 180 degrees C. Butter a 12-inch round, 2-inch high cake pan.

3. In a large bowl gently loosen kunafa. Mix very well with the 1/2 pound of melted butter. Place almonds in a decorative pattern in the cake pan. Cover with half of the kunafa. Press down lightly.

4. If using the ricotta cheese, spread in an even layer over kunafa, and then cover with the remaining half of the kunafa. Press down gently.

5. If using the raisins and walnuts sprinkle an even layer over kunafa. Sprinkle with cinnamon and sugar. Cover with the remaining half of the kunafa. Press down gently.

6. Bake until lightly golden, about 30 to 45 minutes. (Note: the reverse side will be more golden when you turn it out.)

7. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate. This makes 12 servings.