3 and a half cups of sugar
4 and a quarter cups of water
1 and a half teaspoons of rosewater
1 package of boneless chicken breast, cut into large chunks
3 cups of fresh ricotta cheese strained through a sieve
1 cup of pistachios, chopped coarsely
3 and a half cups of sugar
4 and a quarter cups of water
1 and a half teaspoons of rosewater
1 package of boneless chicken breast, cut into large chunks
3 cups of fresh ricotta cheese strained through a sieve
1 cup of pistachios, chopped coarsely
Prepare a syrup by mixing 3 and a half cups of sugar with 4 and a quarter cups of water in a high-sided saucepan
Bring to a boil and then simmer
Meanwhile, make a caramel syrup: in a small saucepan, combine the remaining sugar and water
Heat over medium heat and stir only until the sugar dissolves
Cook until caramelized
Slowly pour the caramel into the boiling syrup, being careful not to splash
Stir well to dissolve the caramel
Add rosewater
Remove from heat and add chicken breast
Stir well to form a paste
Let cool
Place in a shallow dish or individual serving cups
Top with ricotta cheese and pistachios
Chill for 20 minutes.
