1. Combine water, sugar, and kenafe coloring and boil till it becomes syup consistency, let cool. 2. Finley shred phyllo dough. 3. Melt butter in microwave and mix together with shredded phyllo dough. 4. Place in a 9x13 baking sheet and bake at 450° for about 5-10 minutes until dough gets a little crispy. Make sure to stir dough every 2 minutes so that it does not burn on edges. 5. Remove a little more than half of the dough from the baking sheet. 6. Spread remaining dough evenly and flatly on baking sheet. 7. Mix sugar and ricotta cheese together, then place evenly on top layer of phyllo dough. 8. Evenly spread remaining phyllo dough over layer of cheese. 9. Bake on 425 for 30-40 minutes. 10. Remove from oven and pour cooled syrup while kenafe is still hot. 11. Decorate with chopped pistachios. ---------------------------------------------------------------------------
Nutrition
Ingredients
