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Knafeh Cigar With Allepo Chilli Honey
Recipe by Alana Lowes
Try Alana Lowes' Knafeh Cigar With Allepo Chilli Honey today!
- Steps
- Ingredients
Steps
- Preheat oven to 190°C fan-forced. Prepare 2 lined baking trays.
- Cut 150g of the mozzarella into batons 1cm x 5cm in size. Set aside.
- Add the remaining mozzarella to a food processor with the ricotta, feta, and scamorza. Mix until and combined.
- Take each baton and cover with the cheese mixture, pressing it firmly to form a cigar shaped log. Set aside.
- Melt the ghee in a saucepan.
- On a tray, separate and fluff the kataifi pastry. Pour the ghee over the kataifi and toss to coat all the strands.
- To assemble each cigar, lay 25g of pastry on a board, vertically.
- Place a cheese log at the bottom end and gently roll upwards, keeping the ends secure and the strands closely combined. Form into a cigar shape to enclose. Place onto a baking tray. Repeat to make the remaining cigars, arranging over two trays.
- Bake in the oven for 20-25 minutes, or until the pastry is golden and the cigars are cooked through.
- Meanwhile, to make the Flower Syrup, add the water and sugar to a small saucepan and place over a medium to high heat. Bring to a boil then turn down to simmer. Allow the mixture to reduce by a third and become syrupy, this will take approximately 10-15 minutes.
- Remove from the heat and add the rosewater, orange blossom and lemon juice.
- For the Allepo Chilli Honey, add the honey and allepo chilli to a saucepan and place over a very low heat for 5 minutes. Season with smoked salt.
- Once the knafeh are golden and cooked through, remove from the oven and pour over the hot syrup, drizzle with the allepo honey and sprinkle over the crushed pistachios.
