Knafeh

كنافة · Kunāfa

Ingredients8

• kataifi pastry500 g
• akkawi cheese500 g
• ghee250 g
• sugar300 g
• water200 ml
• lemon juice1 tbsp
• orange blossom water1 tbsp
• pistachios40 g

Method

1. Soak the akkawi cheese in several changes of cold water for at least 2 hours, then drain and crumble it.
2. Simmer the sugar and water until slightly thickened, stir in the lemon juice and orange blossom water, and cool the syrup.
3. Pull the kataifi apart and work in most of the melted ghee until the strands are evenly coated.
4. Press half the pastry into a buttered round pan, spread the cheese over it, and cover with the remaining pastry.
5. Bake at 180°C until the pastry is deep golden, about 30–40 minutes.
6. Pour the cooled syrup evenly over the hot knafeh and let it soak for a few minutes.
7. Invert onto a platter, scatter with chopped pistachios, and serve warm.