maws
Cook
Hi all - I treated friends to a table of Lebanese mezzes last night - a wonderful way of entertaining. That reminded me of one of the most delicious desserts I often enjoyed at a Lebanese restaurant in London, Phoenicia (Kensington). It resembles shredded wheat and is infused with a sugar and rosewater syrup, often filled with ricotta cheese.
The dough is referred to as Burma or Knafi, which is not available here. Alternatively, my recipe book mentions, shredded wheat can be used. Does anybody know exactly how one goes about this? Since layers are formed, surely the wheat biscuits cannot be used just like that. Or is losely packed shredded wheat, in other words separated, available in the USA?
I truly hope someone can help.
Love Maws.
The dough is referred to as Burma or Knafi, which is not available here. Alternatively, my recipe book mentions, shredded wheat can be used. Does anybody know exactly how one goes about this? Since layers are formed, surely the wheat biscuits cannot be used just like that. Or is losely packed shredded wheat, in other words separated, available in the USA?
I truly hope someone can help.
Love Maws.