Ingredients:

  • 500g kataifi pastry, thawed
  • 200g ghee, melted
  • 2 tbsp granulated sugar
  • 300g low-moisture mozzarella cheese, shredded
  • 200g Akawi cheese, desalted and drained
  • 100g fresh ricotta cheese
  • 400g granulated sugar for syrup
  • 240ml water
  • 1 tsp lemon juice
  • 1 tbsp rose water
  • 1 tbsp orange blossom water

Instructions:

  1. Combine 400g sugar, water, and lemon juice in a saucepan. Bring to a boil and simmer for 10 minutes until thickened. Stir in rose and orange blossom waters, then cool to room temperature.
  2. Pulse 500g thawed kataifi in a food processor until it reaches 1 inch lengths.
  3. Transfer dough to a bowl and thoroughly mix with melted ghee and 2 tablespoons of sugar using your hands until every strand is coated.
  4. Press two-thirds of the kataifi mixture into the bottom and up the sides of a 12-inch round pan to create a firm base.
  5. Combine shredded mozzarella, desalted Akawi, and ricotta. Spread the cheese mixture evenly over the pastry base, leaving a small border at the edges.
  6. Top with the remaining kataifi dough and bake in a preheated oven at 350°F (180°C) for 25 minutes or until the edges are deep golden brown.
  7. Immediately flip the Knafeh onto a serving plate and pour the cooled syrup over the hot pastry to ensure a crisp texture.