Part of RPL's Celebrate the Harvest program series.
This program is conducted through Zoom. Register to receive a reminder, the evaluation, and any other resources. Click the link to join: https://us02web.zoom.us/j/85710586094
Presenter Bio: Marwa Hassan came to Canada from Egypt four years ago with a Bachelor of Architecture and nine years of professional experience behind her. Currently she works at the Canadian Food Inspection Agency but when she's not doing that she's sharing her passion for baking. Baking makes her happy, and sharing baked goods make everyone happy! Her love of baking started when she was a little girl helping her mom in the kitchen. She's since married and has been blessed with two wonderful kids. Marwa bakes her family's birthday cakes and increases her creativity with baking along the way. Today, she loves to share her knowledge and passion for delicious Middle Eastern desserts.
Cook along at home: The recipe will be emailed out to registrants ahead of time. Make sure you have the following ingredients on hand.
1 package kataifi/phyllo dough (we will need 300g for this recipe), completely thawed and at room temperature.
150g Ghee at room temperature (you can find it at most grocery stores in the international foods aisle)
100g Pistachio or any preferred nuts for garnish
500ml homogenized milk, 3.25% fat
3 tbsp. wheat semolina (optional)
2 tbsp. corn starch (you may need more - depending on each branch of cornstarch)
1 ready-made aerosol whipping cream or 1/2 cup whipping cream
For sugar syrup:
2 cups of sugar
1 cup of Water
1 tbsp. Corn Syrup or Glucose Syrup
pinch of Citric Acid or 1 tbsp of lime juice
Few drops of rosewater or orange blossom (optional)