Knafeh (Levantine Cheese Pastry in Syrup)

Ingredients

• Kataifi (shredded filo) dough 500 g
• Ghee (clarified butter), melted 200 g
• Akkawi cheese, sliced and soaked to remove salt 250 g
• Mozzarella, low-moisture, shredded 250 g
• Sugar 300 g
• Water 200 ml
• Lemon juice 1 tbsp
• Orange blossom water 1 tbsp
• Pistachios, finely chopped 30 g

Instructions

1. 1

   Boil the sugar and water for 10 minutes, add the lemon juice and orange blossom water and let the syrup cool.

2. 2

   Soak the sliced akkawi in cold water for 2-3 hours, changing the water every 30 minutes, then pat dry and shred it together with the mozzarella.

3. 3

   Heat the oven to 180C. Pull the kataifi strands apart, chop them into 2-3 cm pieces and rub in the melted ghee until evenly coated.

4. 4

   Press two thirds of the kataifi firmly into a 30 cm round pan, spread the cheese over it and cover with the remaining kataifi.

5. 5

   Bake for 35-40 minutes, until the edges are deep golden and the cheese has melted.

6. 6

   Pour the cooled syrup evenly over the hot knafeh, then turn it out onto a platter if you like.

7. 7

   Sprinkle with pistachios, cut into 10 pieces and serve warm while the cheese is still stretchy.