Knafeh

Ingredients

• kataifi (shredded phyllo dough), thawed1 lb
• unsalted butter, melted1 cup
• low-moisture mozzarella12 oz, shredded
• ricotta8 oz
• granulated sugar1.5 cups (for syrup)
• water1 cup (for syrup)
• lemon juice1 tsp
• orange-blossom water1 tsp
• pistachios, finely chopped1/2 cup

Steps

1. 1

   Make the syrup.

   Bring sugar, water, and lemon juice to a boil. Reduce to a simmer for 8 minutes until lightly thickened. Stir in the orange-blossom water. Cool completely. Syrup MUST be cool when poured.

2. 2

   Heat oven and butter kataifi.

   Heat the oven to 400°F. Pull the kataifi apart in a large bowl until fluffy. Pour the melted butter over and rub thoroughly through every strand for 2 minutes.

3. 3

   Press kataifi into pan.

   Press half the buttered kataifi firmly into a 9-inch round pan to form a tight bottom layer.

4. 4

   Mix cheeses and spread over kataifi.

   Mix the mozzarella and ricotta. Spread evenly over the kataifi, leaving a 1/2-inch border.

5. 5

   Cover with remaining kataifi.

   Cover with the remaining kataifi, pressing to compact firmly into a tight top.

6. 6

   Bake until golden brown.

   Bake until the bottom is deep golden when peeked at, about 30-35 minutes.

7. 7

   Invert and pour syrup.

   Immediately invert onto a serving platter so the deeply browned bottom is on top. Pour the cool syrup evenly over the hot knafeh until it stops absorbing.

8. 8

   Shower with pistachios and slice.

   Shower with chopped pistachios. Slice while hot — the cheese should pull in long strands.