THE HOLY MONTH

In preparation for the month of Ramadhan, which begins on 28 February, British chef, author and Bake Off winner Nadiya Hussain invites us into the heart of Islamic cuisine with her new book, Rooza

KUNEFE, SWEET CRISPY CHEESE Serves 8 Takes 35 minutes For the kunefe • 300g/10½oz kataif pastry• 200g/7oz salted butter, melted and browned• 250g/9oz shredded mozzarella For the syrup • 400g/14oz caster sugar• 400ml/14fl oz water• 4 tbsp orange blossom water• 50g/2oz pistachios, roasted and chopped 1. Preheat the oven to 180°C, fan 160°C, gas 4. 2. Put the kataif pastry in a bowl. Break it up and take it apart, tearing the shredded pastry with your hands. Sprinkle over the melted browned butter – as soon as the melting butter starts to bubble and brown flecks appear, you have browned it – and make sure the pastry is coated. 3. Take a small (20cm) round shallow cake tin and arrange half the pastry in the base in an even layer.…

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