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- 1 (16 ounce) box shredded phyllo dough (kataifi)
- 1 (15 ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/3 cup white sugar
- 12 ounces unsalted butter
- For the syrup:
- 1 cup white sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 1/8 teaspoon rose water (optional)
Directions:View on All Recipes
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 42.1g|
|Saturated Fat 25.6g|
|Total Carbohydrate 59.2g|
|Dietary Fiber 0g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|