Knafeh Nabulsiyeh

Ingredients

• 400g kataifi shredded wheat pastry dough, thawed if frozen
• 150g unsalted butter, melted
• 1 tablespoon orange food coloring powder or annatto powder
• 500g Nabulsi cheese or akkawi cheese, soaked in cold water for 2 hours and drained
• 200g fresh whole milk ricotta cheese
• 1 cup granulated white sugar
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 tablespoon rose water
• 1 teaspoon orange blossom water
• 50g unsalted shelled pistachios, finely chopped
• 1 tablespoon ground semolina

Instructions

1. Prepare the simple syrup by combining 1 cup of granulated white sugar with 1 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves completely. Bring to a gentle boil, add 1 tablespoon of fresh lemon juice, and simmer for 8 to 10 minutes until the syrup slightly thickens. Remove from heat and stir in 1 tablespoon of rose water and 1 teaspoon of orange blossom water. Set aside to cool.
2. Grate or finely shred the soaked and drained Nabulsi or akkawi cheese using a box grater. In a mixing bowl, combine the shredded cheese with the ricotta cheese and mix together until evenly blended. Set the cheese mixture aside.
3. Place the thawed kataifi shredded pastry in a large bowl and pull it apart with your hands to separate the strands. Pour the melted butter over the pastry and mix thoroughly until every strand is well coated with butter.
4. Add the orange food coloring powder or annatto powder to the buttered kataifi and mix vigorously until the pastry is evenly dyed a deep orange color throughout.
5. Preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit. Generously butter a 30cm round baking pan or oven-safe skillet with additional melted butter to prevent sticking.
6. Press approximately two-thirds of the orange-dyed kataifi pastry firmly and evenly into the bottom and slightly up the sides of the buttered pan to form a compact base layer about 1.5 cm thick.
7. Sprinkle the ground semolina evenly over the pastry base to help absorb excess moisture. Spread the cheese mixture evenly over the semolina layer, leaving a small border around the edges.
8. Top the cheese filling with the remaining one-third of the orange kataifi pastry, pressing it down gently and evenly to fully cover the cheese layer and seal the edges.
9. Bake the knafeh in the preheated oven for 30 to 35 minutes until the top is golden orange and the edges are lightly crisp. The pastry should be firm and cooked through.
10. Remove the knafeh from the oven and immediately pour half of the cooled sugar syrup evenly over the hot surface, allowing it to soak in for 1 minute. Place a large flat serving plate over the pan and carefully invert the knafeh so the golden orange crust faces up.