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Name: Jerusalem Kodafa Cake from Just Eileen and Karen
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 1/4 C water; 1 1/2 c couscous; 1 1/2 c honey divided; 1 cup 2 sticks Unsalted butter cubed; 1 c ricotta cheese; 3/4 c Cottage cheese; 3/4 c pistachios or almonds chopped; 1/2 c water room temp; 1 egg beaten; 1 t freshly squeezed lemon juice; 2-3 pinches saffron threads (or 1/2 t cinnamon); 1/4 t kosher salt

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INGREDIENTS

2 1/4 C water
1 1/2 c couscous
1 1/2 c honey ; divided
1 cup 2 sticks Unsalted butter ; cubed
1 c ricotta cheese
3/4 c Cottage cheese
3/4 c pistachios or almonds ; chopped
1/2 c water ; room temp
1 egg beaten
1 t freshly squeezed lemon ; juice
2-3 pinches saffron threads ; (or 1/2 t cinnamon)
1/4 t kosher salt

Servings

INSTRUCTIONS

Set 2 1/4 cups of water to boil.

Place couscous in a large bowl and pour boiling water over the top.

Stir well and let soak until water is completely absorbed and couscous is cooked. About 30 minutes.

Using a fork (or your fingers), fluff the couscous to break up any lumps and stir in cubed butter.

Then add beaten egg and salt.

Preheat oven to 400º F and spread 1/2 cooked couscous mixture into a 10-inch springform pan or baking dish.

In a large bowl, mix together ricotta and cottage cheeses, then pour in 1/4 cup honey and stir well.

Gently spread cheese mixture over the couscous and even out the top. Spread remaining couscous over the cheese and pat down carefully.

Place pan in oven and bake for 12 minutes.

While baking, combine remaining honey, water and saffron threads in a medium saucepan and bring to a boil over medium heat.

Cook for around 6 minutes, or until thick and syrupy. Remove from heat and stir in lemon juice.

Remove kodafa from oven and turn on broiler. Cook for 1-3 minutes, or until golden brown crust has formed.

Sprinkle chopped nuts over the top of the cake and top immediately with honey syrup.

Cut into slices and serve warm.

NOTES

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Jerusalem Kodafa Cake from Just Eileen and Karen

2 1/4 C water
1 1/2 c couscous
1 1/2 c honey divided
1 cup 2 sticks Unsalted butter cubed
1 c ricotta cheese
3/4 c Cottage cheese
3/4 c pistachios or almonds chopped
1/2 c water room temp
1 egg beaten
1 t freshly squeezed lemon juice
2-3 pinches saffron threads (or 1/2 t cinnamon)
1/4 t kosher salt

Set 2 1/4 cups of water to boil.
Place couscous in a large bowl and pour boiling water over the top.
Stir well and let soak until water is completely absorbed and couscous is cooked. About 30 minutes.
Using a fork (or your fingers), fluff the couscous to break up any lumps and stir in cubed butter. 
Then add beaten egg and salt.
Preheat oven to 400º F and spread 1/2 cooked couscous mixture into a 10-inch springform pan or baking dish.
In a large bowl, mix together ricotta and cottage cheeses, then pour in 1/4 cup honey and stir well.
Gently spread cheese mixture over the couscous and even out the top. Spread remaining couscous over the cheese and pat down carefully.
Place pan in oven and bake for 12 minutes.
While baking, combine remaining honey, water and saffron threads in a medium saucepan and bring to a boil over medium heat.
Cook for around 6 minutes, or until thick and syrupy. Remove from heat and stir in lemon juice.
Remove kodafa from oven and turn on broiler. Cook for 1-3 minutes, or until golden brown crust has formed.
Sprinkle chopped nuts over the top of the cake and top immediately with honey syrup.
Cut into slices and serve warm.

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Nutrition

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Serving Size: 1 Serving (284g)
Recipe Makes: 6 Servings

Calories: 431
Calories from Fat: 45 (10%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.4g
Cholesterol 46.6mg		14 %
Sodium 172.8mg		6 %
Potassium 199.8mg		5 %
Total Carbohydrate 81.5g		24 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 78.6g
Protein 16.2g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 431

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