Jerusalem kodafa with cottage cheese
3 servings
40 minutes
Jerusalem kodaafa with cottage cheese is a refined dessert with an Eastern character, part of Jewish culinary tradition. This delicate combination of airy couscous, tender cottage cheese, and aromatic honey syrup with cinnamon creates a harmony of flavors and textures. The baked layer of couscous acquires a golden crispy crust that hides a soft cheese center. Pistachios add a light nutty note, while lemon juice provides a refreshing tartness. The dish is perfect for concluding festive meals or cozy tea gatherings.
1
Pour boiling water over the couscous and let it sit for 30 minutes.
- Couscous: 125 g
- Boiling water: 250 ml
2
Pass the cottage cheese through a sieve and mix it with 2 tablespoons of honey.
- Soft low-fat cottage cheese: 250 g
- Honey: 5 tablespoon
3
Combine the couscous with butter, beaten egg, and salt.
- Couscous: 125 g
- Butter: 50 g
- Chicken egg: 1 piece
- Salt: to taste
4
Grease the molds with oil. Fill halfway with couscous, spread with cottage cheese mixture, and cover again with couscous. Level it out and bake for 15 minutes at 200 degrees.
- Butter: 50 g
- Couscous: 125 g
- Soft low-fat cottage cheese: 250 g
5
Chop the pistachios finely.
- Pistachios: 50 g
6
Add cinnamon and a little water to the remaining honey. Bring to a boil and cook for 5 minutes. Remove from heat and add lemon juice.
- Honey: 5 tablespoon
- Ground cinnamon: 0.3 teaspoon
- Lemon juice: 1 teaspoon
7
Sprinkle the finished kadayfu with pistachios and drizzle with honey syrup.
- Pistachios: 50 g
- Honey: 5 tablespoon