Konafah with lemon syrup (yumbo)

The general absence of dessert recipes to date here in Middle Feast is not so much an unwitting omission as a reflection of my own meal habits. Partly my style when it comes to sweets is a bit Persian — which is to say, I would often go with just fruit or something similarly simple at the end of a meal in which most of attention is on the earlier courses. But it's also a calorie thing, too. The best Middle Eastern desserts pack a sugar wallop, which isn't always helpful for keeping off the pounds. 

Then again, you only live once, right? And life wouldn't be complete without trying this recipe, which has been nailed in my kitchen courtesy of the Lebanese author Salma Hage's fabulous book of vegetarian recipes, from which I’ve blagged the photo above. 

This version will leave six to eight diners feeling extremely happy. (Next week I will share an equally arresting one for vegan guests.)

INGREDIENTS

• lb konafa pastry dough (can be found in most middle eastern, Arab or Greek grocery stores or markets)

• 1⁄2lb butter, melted

• 1 1⁄2cups granulated sugar  

• 1 cup water 

• 1⁄2lemon, juice of

• 1⁄2teaspoon rose water  or 1⁄2 teaspoon vanilla extract 

• 1⁄4cup blanched whole almond

• 1⁄2cup golden raisin 

• 2 cups walnuts, coarsely chopped (or 2 1/2 cups pistachios and omit raisins)

• 2 1⁄2tablespoonsgranulated sugar 

• 2 teaspoons ground cinnamon 

• 1lb soft ricotta cheese (this is an alternative filling, if using ricotta omit the nuts, raisins, cinnamon and the 2 1/2 tbsp)

• butter, for buttering the pan

METHOD

1. In a heavy bottomed saucepan over medium-high heat, add water, the 1 1/2 cups sugar and lemon juice. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or vanilla.

2. Preheat oven to 350 degrees F/180 degrees Celsius Butter a 12-inch round, 2-inch high cake pan.

3. In a large bowl gently loosen kataifi. Mix very well with the 1/2 pound of melted butter. Place blanched almonds in a decorative pattern in the cake pan. Cover with half of the kataifi. Press down lightly.

4. If using the ricotta cheese, spread in an even layer over kataifi, then cover with the remaining half of the kataifi. Press down gently.

5. If using the raisins and walnuts sprinkle an even layer over kataifi. Sprinkle with cinnamon and sugar. Cover with the remainig half of the kataifi. Press down gently.

6. Bake until lightly golden, about 30 to 45 minutes. (Note: the reverse side will be more golden when you turn it out.)

7. Immediately pour cold sugar syrup evenly over the hot kunafa. Let cool completely to room temperature. Invert onto serving plate.

8. If using the ricotta cheese, kunafa should be served warm or hot. It may be difficult to invert with the ricotta filling so cut and serve from pan.

9.You might also want to garnish it by sprinkling either pomegranate seeds, edible flowers or Iranian rose petals.