Knafeh

Ingredients

• 1 pound (450 grams) shredded phyllo pastry (kataifi)
• 8 ounces (225 grams) white cheese such as akkawi or mozzarella
• 6 ounces (170 grams) unsalted butter, melted
• 2 cups (400 grams) granulated sugar
• 1 cup (240 milliliters) water
• 2 tablespoons (30 milliliters) fresh lemon juice
• 1 teaspoon (5 grams) orange blossom water
• 1 teaspoon (5 grams) rose water
• 1 cup (120 grams) roasted unsalted pistachios, coarsely chopped
• 1/4 teaspoon (1 gram) ground cardamom
• 1 tablespoon (15 grams) cornstarch
• Pinch of salt

Instructions

1. Prepare the sugar syrup first so it cools completely before assembly. In a saucepan, combine sugar, water, and lemon juice, stirring over medium heat until sugar dissolves completely, about 5 minutes. Bring to a gentle boil and simmer for 10 minutes without stirring. Remove from heat and stir in orange blossom water and rose water. Set aside to cool to room temperature, at least 30 minutes.
2. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9-inch by 13-inch (23 by 33 centimeter) baking pan with parchment paper or lightly grease it with butter.
3. Slice or crumble the white cheese into small pieces, about half an inch (1 centimeter) or smaller. In a small bowl, toss the cheese with cornstarch and salt to prevent it from clumping during cooking.
4. In a large bowl, combine the shredded phyllo pastry with the melted butter, mixing gently with your hands until every strand is well coated and separated. Work carefully to avoid compacting the pastry.
5. Spread half of the buttered phyllo mixture evenly across the bottom of your prepared baking pan, pressing down gently to form a base layer about half an inch (1 centimeter) thick.
6. Distribute the cheese mixture evenly over the phyllo base, leaving a small border around the edges.
7. Top with the remaining buttered phyllo mixture, spreading it evenly and pressing gently to compact it slightly. The top should be golden and relatively even.
8. Bake for 25 to 35 minutes until the top is deep golden brown and crispy. The edges should be darker than the center. Remove from oven and let cool for 2 minutes.
9. Immediately pour the cooled sugar syrup evenly over the hot knafeh, starting from the edges and working toward the center. The contrast between hot pastry and cool syrup creates the signature texture. Sprinkle the chopped pistachios generously over the top and dust with ground cardamom.
10. Let the knafeh rest for 5 to 10 minutes to allow the syrup to absorb before slicing. Cut into squares or diamond shapes and serve while still warm.