Ingredients:

  • 1 lb kataifi dough, shredded
  • 1 cup ghee, melted
  • 2 tbsp granulated sugar
  • 12 oz low-moisture mozzarella cheese, grated
  • 4 oz fresh ricotta cheese
  • 1/2 tsp orange blossom water
  • 2 cups white sugar
  • 1 cup water
  • 1 tsp lemon juice
  • 1 tbsp rose water

Instructions:

  1. Prepare the syrup by combining 2 cups sugar, 1 cup water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes. Stir in rose water and set aside to cool completely.
  2. Pulse the kataifi dough in a food processor until strands are roughly 1/2 inch long. Place in a large bowl.
  3. Pour melted ghee and 2 tablespoons of sugar over the kataifi. Massage the fat into the dough thoroughly until every strand is coated and translucent.
  4. Press two-thirds of the kataifi mixture firmly into the bottom and sides of a 9-inch round baking pan to create a sturdy base.
  5. Mix the grated mozzarella, ricotta, and orange blossom water. Spread the cheese mixture evenly over the kataifi base, leaving a small border at the edges.
  6. Cover the cheese with the remaining kataifi dough, pressing down lightly. Bake at 350°F (180°C) for 30 minutes or until the crust is deep golden brown.
  7. Immediately pour the cold syrup over the piping hot Kunafa to allow for instant absorption via thermal shock. Garnish with crushed pistachios and serve warm.