Künefe

Ingredients7

• kataifi (shredded phyllo dough)400 g
• unsalted künefe cheese or fresh mozzarella300 g
• unsalted butter150 g
• granulated sugar400 g
• water400 ml
• lemon juice1 tbsp
• ground pistachios2 tbsp

Method

1. Simmer the sugar and water for about 10 minutes until slightly thickened, stir in the lemon juice, and cool the syrup completely.
2. Melt the butter and toss it through the kataifi until every strand is evenly coated.
3. Press half the buttered kataifi into a greased 24 cm pan, scatter over the cheese in an even layer, and cover with the remaining kataifi, pressing firmly.
4. Cook over medium-low heat until the bottom is deep golden, then invert onto a plate and cook the other side until equally browned.
5. Pour the cold syrup evenly over the hot künefe and let it soak for a few minutes.
6. Invert onto a serving plate, sprinkle with pistachios, and serve immediately while the cheese is still stretchy.