Knafeh

• To make Atar/Sugar syrup:  Dissolve sugar in water in heavy pan over medium heat, stirring occasionally, bring to boil for 5 minutes.  turn heat to medium-low and add lemon juice and simmer for 10  more minutes.  Add orange blossom water and boil for 2 minutes. Turn heat off and set aside.

• Prep the cheese: Slice the cheese into patties and soak in water for 1 hour changing the water at least 3 times  every 20 minutes to remove salt from cheese. Then place on a kitchen towel covered  and press to remove any access water.

• Prep the Kanfeh dough: Defrost the Kataifi dough (take out from freezer at least 2 hours before using). Using cutting board, chopped the Kataifi dough into ½ - 1 cm treads. You can also pulse dough in food processor. Then place in a large bowl.

Knafeh

• In a small plate add 1  tablespoon of soft butter with orange food coloring powder- (optional: this is to give the bottom layer, top when filled over onto tray a bright orange color, of you can just use butter and it will be a golden color). Spread the butter mixture heavily on bottom of baking pan.

• Using your hands rub the dough to make sure you have no clumps. Then add the melted butter while continuously rubbing and mixing the dough and making sure it’s competently incorporated, and all dough is coated with butter.
• When this process is complete, and the dough coated well with the butter then separate the dough into two portions.

• Remove cheese from water and pat dry on paper towel. Then shred or crumble Akawi and Mozzarella cheese into large bowl, using your hands to break up and crumble cheese.

• For the bottom layer, sprinkle handfuls of the buttered shredded dough and firmly press into the pan going slightly up the sides. This will be the top when the pastry is flipped onto serving tray, so make sure it’s evenly covered with no openings. NOTE: I cover with plastic and use a heavy pot that fits into tray to firmly press down and have an evenly pressed layer of Kataifi dough.

• Add the cheese filling over the pressed dough 1 cm away from the edges. Lay the second half of the dough onto the cheese so that it is evenly distributed. Firmly press down making it even all over, again using plastic layer and a heavy pan on top.

• Preheat the oven to 350, then place the pan on bottom for roughly 40-45 minutes. With a butter knife check the side to make sure edges is browning and top layer is crisp and golden.
• Remove tray from oven and let rest for 2-3 minutes.  Using a butter knife, gently scrape down the edges to make sure it's loose and not stuck. It all comes down to this moment: Carefully Invert the hot kanafeh onto a large serving platter.

• Reserve ½ cup of the cooled syrup on the side in a squeeze bottle or small pouring creamer for serving. Pour the remaining warm sugar syrup over the hot pastry until the kanafeh is saturated and glistening.  Cut into squares then sprinkle pistachios on top.

• Serve right away while hot and gooey with a drizzle of syrup and a spoonful of ground pistachios over it. Once cooled you can reheat it in microwave for 30-40 seconds a slice and repeat with syrup and pistachios over it. ENJOY.