Jewish holidays are always about food!
When you come to think about it, it makes a lot of sense - Food brings people together! When people eat they are instantly happier and calmer; both are not so easy to achieve qualities when serious family time is involved!
Shavuot is no different. This holiday is all about eating dairy foods.
Once again, the vegan challenge kicks-in and the goal is (as always) making a delicious dish that makes everyone wonder if it's plant-based or not.
This year I decided to go with a middle-eastern favorite dessert - Kanafeh. It's easy to make, it's not too sweet and it's soooo pretty. Perfect for a festive and light dinner.
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In a small saucepan, mix the water, sugar and rose water and bring to boil. Simmer until reduced and thickened. Set aside once ready.
In the meanwhile, mix the kadayif noodles with the melted coconut oil and set aside.
Make the ricotta cheese: using a high-speed blender or a food processor, pulse together the cheese ingredients, making sure not to over mix. If not using right away, keep refrigerated.
Coat a large pan with coconut oil, place 1/2 of the kadayif mixture and press down creating an even layer. spread the ricotta cheese and top with the remaining kadayif.
Just before serving, cook over low heat for about 5 minutes and flip over the Kanafeh (using the technique described in the notes below). Cook for another 2-4 minutes.
Transfer to a serving dish, soak with syrup and garnish with the chopped pistachios.
In order to keep your Kanafeh intact, I recommend using my flipping technique:
(a) Place a large plate on top of the pan;
(b) Flip the Kanafeh on to the plate;
(c) Using a second plate, flip the Kanafeh to the other side;
(d) Place the pan on top of the Knafeh and flip it back.