Instructions

1. Preparing the sugar syrup

   In a small saucepan, mix the sugar with water over medium heat until the sugar dissolves and comes to a boil, then add the lemon juice and half a tablespoon of orange blossom water; let it simmer gently for 5 minutes, then set aside to keep warm. · 5 min
2. Melting the ghee and adding the kataifi

   Place the ghee in a wide non-stick pot over low heat until it melts, then add the finely chopped kataifi pastry. · 2 min
3. Toasting the kataifi

   Stir the kataifi continuously over low to medium heat until it is evenly toasted and takes on a beautiful golden color and fragrant aroma without burning. · 15 min
4. Soaking the kataifi

   Gradually pour the prepared warm syrup and the remaining orange blossom water over the toasted kataifi while stirring constantly over low heat, until the kataifi absorbs all the liquid and turns into a soft, cohesive, and malleable paste. · 3 min
5. Spreading the base on the serving platter

   Spread the kataifi mixture while still warm directly onto a flat serving platter to an even thickness of about one centimeter, then let it cool completely to room temperature. · 10 min
6. Adding the cream

   Spread the fresh clotted cream evenly over the cooled kataifi layer until completely covered.
7. Garnishing and serving

   Generously garnish the top with crushed pistachios, toasted pine nuts, and candied orange blossom jam in the center, and serve cold or at room temperature.

Nutrition / serving

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