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.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 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

Directions

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