Kodafa Drenched in Honey This Middle Eastern cheesecake seems not unlike the ancient Greek cheesecakes steeped in honey mentioned by poets. It is rather intense, but good if you are in the right mood. Usually it is made with kadif, the shredded-wheat-like pastry, but this version, adapted from Marlena Spieler’s informative The Jewish Heritage Cookbook (London: Lorenz Books 2002), uses couscous, which is easier to get hold of. I have changed some of the quantities slightly from the original recipe, using less cheese and butter.
