Baked Knafeh with Akkawi Cheese and Rose Syrup

What you need

• 450 g (1 lb) kataifi pastry, thawed if frozen
• 200 g (7 oz) ghee, melted, or melted butter
• 450 g (1 lb) akkawi cheese, or nabulsi; low-moisture mozzarella can stand in for part of it
• 200 g (1 cup) sugar
• 150 ml (2/3 cup) water
• 1 tsp lemon juice
• 1 tbsp rose water, or orange blossom water
• 30 g (1/4 cup) pistachios, finely chopped

Method

Restated from the original video

1. 1

   Slice the cheese, cover it with cold water and soak for 1-2 hours, changing the water every 30 min, until it no longer tastes salty.

2. 2

   Put the sugar and water in a small pan and boil gently over low heat until it thickens slightly, 8-10 min.

3. 3

   Take the pan off the heat, stir in the lemon juice and rose water, and let it cool completely.

4. 4

   Heat the oven to 180 °C (350 °F) and brush a 25-30 cm round pan with a little of the ghee.

5. 5

   Pull the kataifi apart with your fingers into short strands, about 2-3 cm long.

6. 6

   Pour the rest of the ghee over the strands and rub it through with your hands until every strand is coated.

7. 7

   Press two thirds of the kataifi firmly over the base of the pan in an even layer.

8. 8

   Drain the soaked cheese, pat it dry, grate or tear it, and spread it over the pastry, leaving a 1 cm border.

9. 9

   Scatter the remaining kataifi over the cheese and press down lightly.

10. 10

    Bake until the top is deep golden and crisp, 30-40 min.

11. 11

    Spoon half of the cooled sugar mixture evenly over the hot knafeh and let it soak in for 5 min.

12. 12

    Sprinkle with the pistachios, cut into wedges and serve warm while the cheese is still stretchy, with the rest of the sugar mixture in a jug.

Imported from bluntcook.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.