👨‍🍳 Instructions

1. 1

   Prepare the cheese: If using Nabulsi or Akkawi cheese, soak it in cold water for at least 2-3 hours, changing the water several times to remove excess salt. Drain well and pat dry.

   💡 Tip: Soaking is crucial to avoid an overly salty dessert.
2. 2

   Prepare the sugar syrup: In a saucepan, combine water, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened. Stir in rose water and orange blossom water, if using. Let cool.

   ⏱️ 15 minutes

   💡 Tip: The syrup should be warm, not hot, when poured over the knafeh.
3. 3

   Prepare the knafeh dough: If using shredded phyllo, gently separate the strands. If using semolina dough, follow recipe instructions for preparation. In a large bowl, toss the dough with melted butter or ghee until evenly coated.

   💡 Tip: Ensure every strand of phyllo is coated with butter for crispiness.
4. 4

   Assemble the knafeh: Grease a round baking pan (approx. 10-12 inches) with butter. Press half of the knafeh dough evenly into the bottom of the pan. Layer the prepared cheese slices over the dough, ensuring even coverage. Top with the remaining knafeh dough, pressing gently.

   💡 Tip: Use a pan that allows for even heat distribution.
5. 5

   Bake the knafeh: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until the bottom is golden brown and the cheese is melted and bubbly. You can flip the knafeh halfway through if desired for even browning.

   ⏱️ 30 minutes

   💡 Tip: Keep an eye on the knafeh to prevent burning.
6. 6

   Soak and garnish: Once baked, immediately pour the warm sugar syrup evenly over the hot knafeh. Garnish generously with crushed pistachios. Let it sit for a few minutes before slicing and serving.

   💡 Tip: Pouring warm syrup over hot knafeh creates the perfect texture.