
Crisp, buttery strands of kataifi cradle a molten layer of mild cheese, finished with a fragrant sugar syrup and crunchy pistachios — a textural celebration of sweet and savory. The technique balances careful shredding, even browning, and a glossy syrup finish for a show-stopping dessert.
1 lb kataifi dough, thawed
1 cup unsalted butter, melted
1 cup fine semolina
2 cup granulated sugar
1 cup water
1 tbsp lemon juice, fresh
1 tsp orange blossom water
1 lb mozzarella, shredded
8 oz ricotta
2 egg, lightly beaten
1 pinch salt
1 cup ground pistachios, toasted and chopped
2 tbsp powdered sugar, optional for dusting
Nutritional information is calculated using an ingredient database and should be considered an estimate.

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