From the food and cooking of Spain, Africa and the middle east. An interesting-sounding dessert which uses couscous.
- 1 1⁄2 cups couscous
- 2 1⁄4 cups water
- 1 cup butter, cut in small pieces
- 1 egg, lightly beaten
- 1 pinch salt
- 1 3⁄4 cups ricotta cheese
- 7 ounces cheese, grated (such as mozzarella or monterey jack)
- 1 1⁄2 cups clear honey
- 2 -3 pinches saffron threads (cinnamon may be substituted)
- 1⁄2 cup water
- 1 teaspoon orange flower water (lemon juice may be substituted)
- 6 tablespoons chopped shelled pistachios
- 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.