Amy Riolo: Hi, I am Amy Riolo. Today, we are working in the kitchen at Sur La Table in Arlington, Virginia and we are going to be making Pistachio K'nafeh. I am going to walk you through the steps of clarifying the butter, preparing the Kataifi strands for the K'nafeh, we will also make the pistachio filling for the K'nafeh, then we will assemble it, lay it down, cut it, bake it and when it comes out of the oven we will cover it with the sweet syrup.
The tools which we will need today are a food processor, a saucepan, a wooden spoon, a regular spoon, a sharp knife, and a 9 X 13 inch pan. The ingredients which we will be using today are, one and a half cup sugar, two large strips of orange peel, the juice of one small orange and for our filling we will use two cups of shelled unsalted pistachios, two tablespoons of sugar, one teaspoon of orange blossom water, four sticks of unsalted butter and a one pound package of Kataifi, which has been thawed at room temperature for two hours. Kitchen safety is always important. Today we are going to be working with hot oven and hot syrup and sharp knifes, so it's really important to supervise children while we are working in the kitchen.
Before we get started, let me tell you a little bit about myself, I am a cooking instructor, cookbook author, lecturer and culinary consultant, based in the Washington DC area. I specialize in Mediterranean and Middle Eastern cuisine and the recipes which we are going to be making today are from my first cookbook called, 'Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula'. So lets get started.