<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Cheese on Arshad Siddiqui</title><link>https://arshadhs.github.io/tags/cheese/</link><description>Recent content in Cheese on Arshad Siddiqui</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Mon, 13 Jul 2015 17:00:00 +0100</lastBuildDate><atom:link href="https://arshadhs.github.io/tags/cheese/index.xml" rel="self" type="application/rss+xml"/><item><title>Knafeh - I</title><link>https://arshadhs.github.io/docs/recipe/dessert/knafeh---i/</link><pubDate>Mon, 13 Jul 2015 17:00:00 +0100</pubDate><guid>https://arshadhs.github.io/docs/recipe/dessert/knafeh---i/</guid><description>&lt;h1 id="kunafa">
 Kunafa
 
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&lt;p>This recipe uses vermicelli as a substitute for kataifi and ricotta with mozzarella in place of the cheeses.&lt;/p>
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&lt;h2 id="ingredients">
 Ingredients
 
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&lt;ul>
&lt;li>&lt;strong>Kataifi&lt;/strong> – 200 g&lt;/li>
&lt;li>&lt;strong>Butter (unsalted) or Ghee&lt;/strong> – 50 g&lt;/li>
&lt;li>&lt;strong>Ricotta cheese&lt;/strong> – 200 g&lt;/li>
&lt;li>&lt;strong>Mozzarella (shredded)&lt;/strong> – 100 g&lt;/li>
&lt;/ul>
&lt;h4 id="for-the-syrup">
 For the syrup
 
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&lt;ul>
&lt;li>&lt;strong>Sugar&lt;/strong> – 1½ cups&lt;/li>
&lt;li>&lt;strong>Water&lt;/strong> – 1 cup&lt;/li>
&lt;li>&lt;strong>Lemon juice&lt;/strong> – 2 tablespoons&lt;/li>
&lt;li>&lt;strong>Cinnamon stick&lt;/strong> – 1&lt;/li>
&lt;/ul>
&lt;h3 id="for-garnish-optional-adjust-as-desired">
 For Garnish (optional, adjust as desired)
 
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&lt;ul>
&lt;li>Almonds – 5 (blanched)&lt;/li>
&lt;li>Dates – 5 (dried and chopped)&lt;/li>
&lt;li>Golden raisins – 10&lt;/li>
&lt;li>Cashews – 5&lt;/li>
&lt;li>Walnuts – 5&lt;/li>
&lt;li>Green pistachios – 5&lt;/li>
&lt;/ul>
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&lt;h2 id="recipe">
 Recipe
 
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&lt;ol>
&lt;li>Preheat oven to 180°C / 350°F / Gas mark 4.&lt;/li>
&lt;li>Grease and line an 8-inch sandwich tin with baking paper, coating sides and base lightly with butter or baking spread.&lt;/li>
&lt;li>Break vermicelli into small pieces and roast in butter. Add 2 tablespoons of water if needed to soften, but avoid mushiness.&lt;/li>
&lt;li>Spread half of the vermicelli evenly in the baking dish and press down lightly.&lt;/li>
&lt;li>Spread ricotta cheese evenly over the vermicelli.&lt;/li>
&lt;li>Layer shredded mozzarella evenly over ricotta.&lt;/li>
&lt;li>Cover with remaining vermicelli.&lt;/li>
&lt;li>Bake for 30–40 minutes until the top is lightly golden-brown.&lt;/li>
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&lt;h3 id="meanwhile-prepare-the-sugar-syrup">
 Meanwhile, prepare the sugar syrup:
 
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&lt;p>In a heavy-bottomed saucepan, heat water over medium heat.&lt;/p></description></item></channel></rss>