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Kunafa with cheese

Ingredients
. 275 ml water
. 200 gm sugar
. Juice of ½ a lemon
. 2 ml rose water
. 450 gm kataifi (thread pastry)
. 200 gm melted butter
. 50 gm whole, blanched almonds
. 400 gm ricotta cheese
. 80 gm raisins
. 80 gm chopped walnuts
. 30 gm sugar
. 2 tsp cinnamon
Method
Bring water, sugar and lemon juice to a boil in a saucepan over medium-high heat. Simmer till it achieves a syrupy consistency; remove from heat; cool and add rose water.
Loosen the kataifi, and mix with the melted butter. Arrange blanched almonds around a buttered 12-inch round cake pan. Cover with half of the kataifi and press down lightly.
Spread the ricotta in an even layer over the kataifi, then sprinkle over with the raisins, walnuts, sugar and cinnamon.
Cover with the remaining kataifi, like a sandwich.
Preheat an oven to 180°C and bake until lightly golden (about 35-40 mins).
Pour the cold sugar syrup evenly over the hot kunafa. Set aside and cool to room temperature.
Cut into pieces and serve warm.