Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Pecan Knafe

Recipe

Miel Arabe (Arabic Honey Syrup)
1/2 cup water
1 cup sugar
½ lemon, juiced
1 teaspoon ground cinnamon (optional)
1 tablespoon orange blossom water (or rosewater)

  • In a small saucepan, bring water to a boil over medium heat. Add sugar and stir until sugar has melted.
  • Add lemon juice, cinnamon and orange blossom water and stir well.
  • Set aside to cool for at least one hour, so that the syrup thickens.

1 16 ounce package of Kataifi pastry
8 ounces vegan butter, melted
1 cup of sugar
2 cups chopped pecans
1 teaspoon ground cinnamon
1 cup Arabic honey syrup

  • Preheat oven 350°F.
  • In a large bowl, separate kataifi strands so that they are loose and fluffy. Add melted vegan butter and mix well. Set aside.
  • In a separate bowl, mix the sugar, ground pecans and cinnamon.
  • Place half the pastry into a greased baking pan or glass pie dish. Sprinkle nut mixture evenly over the pastry. Cover with the remaining strands of pastry.
  • Bake for 40 minutes or until pastry appears golden and crunchy. Remove from oven drizzle with Arabic honey syrup.

Notes:
Miyoko’s Creamery Butter is our favorite vegan butter.
Any nuts you love will work in this recipe: almonds, walnuts, pistachios.
All spices and flavored waters are optional

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