_30g caster sugar
1 tsp rose water
The juice of ½ a lemon
150g knafeh pastry
60g mozzarella cheese, ripped into small pieces
5g pistachio slithers, ground _
1. Put the sugar water, rose water and lemon into a pan. Bring to the boil over a medium heat. Cook for a few minutes until the sugar has dissolved. Remove from the heat and set to one side.
2. Melt 55g of butter in a pan over a low heat. Put the knafeh pastry into a bowl and separate the strands without breaking them up. Pour over the butter and mix well.
3. Heat half the remaining butter in a non-stick frying pan over a medium heat. Add half the pasty and form into a circle. Add the cheese in a layer leaving a 1cm gap around the edge of the pastry. Top with the remaining pastry and push down to form a neat circular layer over the cheese. Cook for 4-5 minutes until golden.
4. Top with a plate and flip out the pastry. The bottom should be lovely and crisp. Add the remaining butter to the pan. Once melted, slide the knafeh back into the pan for 4-5 minutes so that the other side can crisp up.
5. Turn the heat up to high and pour the sugar syrup into the pan. It will bubble furiously. Cook for 2-3 minutes until completely absorbed. Tip onto a serving plate and top with the pistachios. Serve immediately.
Turkish Delight Cheesecake
_270g digestive biscuits
100g butter, melted + extra for greasing
400g cream cheese
100g icing sugar
250ml double cream
2 tbsp rose water
350g Turkish delight, cut into ½ cm pieces
80g pomegranate seeds_
1. Chuck the biscuits into a food processor and pulse until fine. Add the melted butter and mix together.
2. Butter and line a 10 inch spring form tin cake tin. Tip the biscuit mix into the tin and spread it out into an even layer. Press the mix down firmly using your hands to make the cheesecake base. Place into the fridge and chill for 30 minutes.
3. Put the cream cheese into a mixing bowl and beat with a spoon until smooth. Add the icing sugar and mix together until completely combined.
4. Pour the cream into a mixing bowl and add the rose water. Whisk into soft peaks. Add the cream cheese and whisk back into soft peaks
5. Tip the raspberries into a metal sieve and place over a bowl. Using a spoon, muddle the raspberries, catching the juices in the bowl. Pour the juices into the cream and whisk together into soft peaks.
6. Chuck 150g of the Turkish delight into the cream and fold together. Tip all of the mixture into the cake tin and spread out evenly. Pop the cheesecake into the fridge and leave to set for at least 4 hours.
7. Remove from the fridge and take the cheesecake out of the cake tin. Transfer to a serving plate and garnish with the pomegranate seeds and the remaining Turkish delight. Serve immediately.
Tahini and Halva Chocolate Brownies
_250g butter + extra for greasing
200g dark chocolate, broken into pieces
3 tbsp golden syrup
300g golden caster sugar
200g self-raising flour
2 tbsp coco powder + a pinch for garnish
Sea salt _
1. Pre heat the oven to 160 fan. Butter and line a 10x10 inch baking tin. Put the butter, chocolate and golden syrup into a pan and melt, stirring occasionally, over a low heat.
2. Crack the eggs into a mixing bowl and tip in the sugar. Whisk together until pale and fluffy. Add the chocolate and fold together. Sift in the flour and coca powder. Add a pinch of sea salt and fold together.
3. Crumble the halva into the baking dish. You want large pieces to have some texture. Pour over the batter and drizzle over half the tahini. Using a skewer, swirl the tahini into the chocolate. Bake for 30-35 minutes until just pulling away at the sides. A skewer should come with chocolate still on, so they are really gooey. Leave to cool completely. Remove from the tin and place onto a board. Drizzle over the remaining tahini and scatter over a little coco powder. Cut into squares and serve immediately.
Stem Ginger and Cardamom Mamounia
_330ml whole milk
60g fine ground semolina
2 tbsp caster sugar
4 tbsp stem ginger syrup + extra for drizzling
The juice of ½ a lemon
2 cardamom pods, lightly crushed
120ml double cream
20g stem ginger, finely sliced
1 tbsp dried rose petals
15g flaked almond
10g pistachio slithers _
1. Pour the milk into a pan and add the semolina, sugar, half the stem ginger syrup and the lemon. Squeeze the seeds out of the cardamom pods and into the pan. Discard the husks. Whisk together for 6-8 minutes over a low heat until really thick. Remove from the heat and leave to infuse for 2 minutes. Whisk together and divide the mixture between four serving glasses. Add a splash more milk if the mix looks too thick. Place into the fridge for 20 minutes to cool.
2. Whisk the cream together remaining stem ginger syrup. Top the cooled mamounia with the cream and return to the fridge for 20 minutes to chill down. Top with stem ginger, rose petals, almonds and pistachios. Drizzle over a little more of the stem ginger syrup and serve immediately.