Knafeh Waffles with Rose Syrup

The flavours of the middle-east brought to you… in a waffle maker?!

Done in 30 minutes

Serves 4

Dish by Ori Goldberg

Ingredients

Ingredients:

500gkadayif pastry

250gricotta

400gkashkaval cheese (grated)

250gbutter

1 tsp rose water

100ml simple syrup

handfull ofpistachios (blanched and sliced)

In each corner of the world, you'll find sweet treats of all different types, with completely different flavour profiles... but all delicious. Full of rose water and pistachios, we're taking a trip to the middle-east to explore how we can make a traditionally loved dessert that bit more twisted!

Method

Start by tearing up your kadayif pastry into smaller stands. Whilst you're doing this, put your butter in the microwave to melt. Once melted, pour your butter over the kadayif and with your fingers, message the butter so that all the pastry is covered.

In a separate bowl, mix together your grated kashkaval and ricotta, along with the rose water and a teaspoon of icing sugar and mix that together - if you have a piping bag, fill it with your cheese mix, but if not, you can just as easily spread on the filling.

In a pre-heated waffle maker, spray a little bit of oil or brush with butter, then layer on some of your kadayif onto the base. cook for a couple minutes whilst open, and then add your cheese filling, with another layer of your kadayif, and close the waffle maker, checking every few minutes.

Mix together some rose water into your simple syrup and add a drop of red food colouring to make a sticky and floral rose syrup.

All that's left is to remove your Knafeh from your waffle maker, cut in half, and plate up with your rose syrup and sliced pistachios. Enjoy xxx

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!