Ingredients:

  • 1 lb (454g) Nabulsi cheese, preferably unsalted
  • 2 cups (473ml) cold water
  • 2 tablespoons (30ml) heavy cream
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (7.5g) cornstarch
  • 1 lb (454g) kataifi pastry
  • 1 cup (227g) unsalted butter, melted
  • 2 tablespoons (30 ml) orange blossom water
  • 1/4 cup (60 ml) orange food coloring
  • 2 cups (400g) granulated sugar
  • 1 cup (237ml) water
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (15ml) rose water
  • 1 tablespoon (15ml) orange blossom water
  • 1/4 cup (30g) chopped pistachios

Instructions:

  1. Soak the Nabulsi cheese in cold water, changing the water every 30 minutes, for at least 2 hours to remove excess salt. Drain well and pat dry. Crumble the cheese into a bowl and mix with heavy cream, sugar, and cornstarch.
  2. If the kataifi strands are too long, pulse them briefly in a food processor or cut them with scissors. In a large bowl, gently toss the kataifi with melted butter, orange blossom water (if using), and orange food coloring (if using), ensuring each strand is coated.
  3. Preheat oven to 350°F (175°C). Press half of the kataifi mixture evenly into the bottom and up the sides of the baking pan. Spread the cheese mixture evenly over the kataifi base. Top with the remaining kataifi, pressing gently to create an even layer.
  4. Bake for 35-40 minutes, or until the kataifi is golden brown and crispy. Rotate the pan halfway through baking to ensure even browning.
  5. While the knafeh is baking, combine the sugar and water in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes, or until slightly thickened. Stir in the lemon juice, rose water, and orange blossom water.
  6. Immediately after removing the knafeh from the oven, pour the hot syrup evenly over the top, allowing it to soak into the pastry. Let it sit for 10 minutes.
  7. Garnish with chopped pistachios and serve warm.