Knafeh — Cheese Pastry with Syrup

Shredded phyllo (kataifi) baked around a layer of stretchy unsalted cheese, drenched in rose-scented
syrup, and crowned with crushed pistachios. Knafeh nabulsieh is the pride of Nablus and the dessert
of celebration across the Arab world. Served warm, with the cheese still melting into strings.

FASTING LEVEL: Non-Fasting (cheese, butter)

SERVINGS: 12
TIME: 1 hour 30 minutes

INGREDIENTS:
For the pastry:
- 500 g kataifi (shredded phyllo), thawed if frozen
- 250 g butter or ghee, melted
- 1 tablespoon orange food colouring (optional — traditional for knafeh nabulsieh)

For the cheese filling:
- 500 g low-moisture mozzarella, grated
- 250 g ricotta or farmer's cheese
- 200 g Akkawi cheese (if available) — or substitute 200 g mild mozzarella + 2 tablespoons heavy cream

For the syrup:
- 400 g sugar
- 300 ml water
- 2 tablespoons lemon juice
- 2 tablespoons rosewater
- 1 tablespoon orange blossom water

For garnish:
- 100 g shelled pistachios, finely crushed
- Dried rose petals (optional)

METHOD:
1. Make syrup: combine sugar, water, and lemon juice. Bring to a boil, reduce heat, and simmer 10 minutes. Stir in rosewater and orange blossom water. Cool completely. Syrup must be cold when knafeh emerges hot from the oven.
2. Pull the kataifi apart with your fingers — it will be in long tangled strands. Work it in a large bowl to loosen.
3. If using food colouring, mix it with 2 tablespoons water and drizzle over the kataifi. Toss thoroughly.
4. Pour the melted butter over the kataifi. Mix very thoroughly with your hands — every strand should be coated. This is the most important step.
5. Press half the kataifi firmly into a buttered 30 cm round or rectangular baking dish. Pack down HARD with the back of a measuring cup until the layer is tight and dense.
6. If using Akkawi, desalt it first: soak in water for 4 hours, changing water twice. Drain.
7. Combine all cheeses in a bowl. Spread evenly over the pressed kataifi base.
8. Top with remaining kataifi. Press down firmly again.
9. Bake at 200C (400F) for 30-35 minutes until the bottom is deeply golden (lift a corner to check) and the top is golden.
10. Immediately after removing from the oven, pour the cold syrup evenly over the hot knafeh. You should hear a sizzle — correct.
11. Rest 10 minutes. Invert onto a serving platter (so the dark golden bottom becomes the top). Alternatively, serve directly from the pan.
12. Sprinkle generously with crushed pistachios and rose petals. Serve warm — the cheese should still stretch when you pull a piece away.

NOTES:
- Kataifi (also spelled kadayif) is shredded phyllo — available frozen at Middle Eastern and some Greek grocers.
- The cheese must be unsalted and stretchy. Akkawi is traditional but hard to find. Mozzarella + ricotta is a faithful substitute.
- The temperature contrast (hot pastry + cold syrup) is what creates the correct texture. Both rules are non-negotiable.
- Knafeh is always served warm. Reheat leftovers in a hot oven (not microwave) for 10 minutes.

NUTRITION (per serving, approximate):
Calories: 520 | Protein: 14 g | Carbohydrates: 54 g | Fat: 30 g | Fibre: 1 g