• Preheat your oven to 325. Lightly grease an 8" springform cake tin with butter.

Cheesecake Filling

• In a large bowl, combine the softened cream cheese with sugar.
• Then add in the eggs and Greek yogurt.
• Whisk in the flour, vanilla extract, and rose water. Keep this aside while you prepare the crust.

Cheesecake Crust

• Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
• Take them off the heat, and cool. Chop very very finely. You can also use a food processor, just ensure that they don't turn into a powder.
• Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.
• Brush liberally with the butter. Sprinkle a fourth of the chopped nuts evenly on top.
• Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
• Cover the nuts with the remaining 2 sheets of phyllo.
• Pour the cheesecake filling into this prepared crust.
• Trim the overhanging pastry sheets with a pair of scissors. Leave about 1"- 2" of the crust.
• Bake in the preheated oven for 60-75 minutes at 325F, or until the cake is golden and has the slightest of the wobble n the center. My cake took 75 minutes.
• Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.

Syrup

• Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
• We are looking at a thickish, syrupy consistency for the syrup.
• Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater.
• Take your cheesecake out of the oven and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.
• You can pour some syrup on the cheesecake too. But the pastry crust needs it most!
• Let the cheesecake sit at room temperature for 2 -3 hours (allowing the syrup to get soaked in), then refrigerate it overnight.
• Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!

• Thoroughly season the drumsticks with salt, and set aside.
• Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking.
• Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.
• Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.
• Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.
• Add the berbere, cardamom, and black pepper. Cook the spices until fragrant, then, pour in the chicken stock and stir to mix well.
• Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
• Meanwhile make the hardboiled eggs. Bring a pot of water to a boil and gently add the eggs. Bring back to a boil and set the timer for 10 minutes. Turn down to a simmer. When timer goes off add eggs to bowl of cold water to stop the cooking. Set aside.
• Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.
• If you’re adding lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish.
• Cut the hard-boiled eggs into wedges. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.