As a result of repeated requests, this month's recipe is Kinafi, the Middle Eastern version of Cheese Cake. It is, however, a simple recipe to prepare. Kinafi is always eaten very warm. The reason for this is that the cheese used in it is a stretchy cheese that quickly hardens as it cools, and looses its appeal in doing so. For best results get the stretchy cheese recommended.
Bakeries take considerable pride in the quality of the cheese they use.
Others say that they balance the 'Akkawiyi cheese' with other cheeses for a better meld of flavours. Here in our 'migrate' homes, we do the best with what we've got. We buy the kinafi noodles from the frozen compartment of the Middle Eastern specialty store. What I am trying to say is, that no matter how hard we try to emulate 'true Kinafi', we in fact fail. Bring to a hard boil.