Egyptian Konafa Nabulsi Gluten-Free Variation

Ingredients

• about 450 g Akawi Cheese
• 1 cup Unsalted Butter
• about 450 g Rice Noodles
• 2 cup Sugar
• 1 cup Water
• 1 tablespoon Lemon Juice
• 1 tablespoon Orange Blossom Water
• 0.25 cup Pistachios

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2To make the syrup, combine the 2 cups of sugar, 1 cup of water, and 1 tablespoon of lemon juice in a medium saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, until the sugar is fully dissolved and the syrup is slightly thickened. Remove the saucepan from the heat, stir in the 1 tablespoon of orange blossom water, and set the syrup aside to cool completely.
3. 3Bring a large pot of water to a rolling boil. Add the about 450 g of rice noodles and cook for 3-5 minutes, or until they are tender but still have a slight chew. Drain the cooked noodles immediately in a colander and rinse them thoroughly with cold water to stop the cooking process. Use kitchen shears or a knife to roughly chop the noodles into 2.54 cm pieces, so they resemble shredded dough.
4. 4Melt the 1 cup of unsalted butter in a small saucepan or microwave-safe bowl. In a large mixing bowl, combine the chopped about 450 g of rice noodles with the melted 1 cup of unsalted butter, tossing gently until the noodles are evenly coated.
5. 5Lightly grease a 22.86 cm round baking pan with a small amount of the melted unsalted butter. Take half of the butter-coated rice noodle mixture and press it firmly and evenly into the bottom of the prepared baking pan, creating a compact base layer.
6. 6Shred the about 450 g of Akawi cheese. Evenly spread the shredded about 450 g of Akawi cheese over the pressed rice noodle base in the baking pan, leaving a small border around the edges.
7. 7Carefully spread the remaining half of the butter-coated rice noodle mixture over the cheese layer, covering it completely. Gently press down on the top layer to create an even surface.
8. 8Bake the konafa in the preheated oven at 190°C for 30-40 minutes, or until the top layer is golden brown and crispy.
9. 9As soon as you remove the hot konafa from the oven, immediately and evenly pour all of the cooled syrup over the entire surface. The konafa will absorb the syrup.
10. 10Allow the konafa to cool in the pan for 10-15 minutes. This cooling period helps the konafa set and makes it easier to invert. After cooling slightly, carefully invert the konafa onto a large serving plate.
11. 11Finely chop the 0.25 cup of pistachios. Garnish the top of the konafa with the chopped 0.25 cup of pistachios and serve warm.

Substitutions

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