Dark's Kitchen
Serves 6

2 1/4 C water
1 1/2 C couscous
1 1/2 C honey, divided
1 C (2 sticks) unsalted butter, cubed
1 C ricotta cheese
3/4 C cottage cheese
3/4 C pistachios or almonds, chopped
1/2 C water, room temperature
1 egg, beaten
1 tsp freshly squeezed lemon juice
2-3 pinches saffron threads (or 1/2 tsp cinnamon)
1/4 tsp kosher salt


Bring 2 1/4 C of water to boil. Place couscous in a large bowl. Add boiling water. Stir well and let soak until water is completely absorbed and couscous is cooked. About 30 minutes. Using a fork, fluff couscous to break up any lumps, and stir in butter.

Add beaten egg and salt.

Preheat oven to 400 F degrees. Spread 1/2 cooked couscous mixture into a 10 inch springform pan or baking dish.

In a large bowl, mix together ricotta and cottage cheese. Add 1/4 C honey. Stir well.

Gently spread cheese mixture evenly over couscous. Spread remaining couscous over cheese and pat down carefully.

Bake for 12 minutes.

Combine remaining honey, water, and saffron threads, in a medium saucepan.

Bring to a boil, over medium heat. Cook for 6 minutes, or until thick and syrupy.

Remove from heat and stir in lemon juice.

Remove kodafa from oven and turn on broiler.

Cook for 1-3 minutes, or until golden brown crust has formed.

Sprinkle chopped nuts over top of cake and drizzle with honey syrup.
Jerusalem Kodafa Cake
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