Eric Kitnic: My name is Eric Kitnic. I am a Manager here at the Hummus Place, here at St. Marks on McDougal and I moved to New York a few months ago and found the restaurant here at. I ate here many times before I started working here. So it's good to know you like the food before you come.
So right now Shawn is taking the Kadaif. It's a phyllo dough, it's like shredded phyllo dough hairs, and he is creating a bird's nest with the phyllo dough and he is going to put it on a tin foil with a non-stick spray and a little bit of sugar to bake it until it's golden brown and hard. Crispy really.
Adding some sugar to the top. He is putting it in 325 degrees for 12 minutes.
So after 12 minutes of baking, Shawn has taken the Kadaif out. You can see it has a nice golden crispness to it from baking and also from the sugar. Just crumblized a little bit. Now, it's ready to be plated.
The three ingredients which we will use to put on top of the Kadaif, the silan which is a date pulp, a date syrup. Here we have the silan, it's a date syrup and date pulp. Here we have the Kadaif that we baked earlier. Also we have Ricotta cheese which we will be our topping. It's made with of course Ricotta cheese, a little bit of sugar and vanilla extract. Here we have hair halva. So halva it has been pulled, very thin and resembles hair.
Shawn is placing the Kadaif onto the plate. He is putting the Ricotta cheese on top. Sweetened with sugar and vanilla extract. Placing the hair halva on top and then sprinkling everything with the silan date pulp and sugar. The plating is finished by adding a sprig of fresh mint. This is the best dessert in the city.
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