👨‍🍳 Instruktioner

1. 1

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

   ⏱️ 15 minutes
2. 2

   Prepare the knafeh dough: If using frozen shredded phyllo, thaw according to package directions. Gently separate the strands and cut into smaller pieces. Toss with melted butter until evenly coated.

   💡 Proffstips: Work gently to avoid breaking the dough too much.
3. 3

   Grease a 9-inch round baking pan with butter. Spread half of the buttered knafeh dough evenly in the bottom of the pan.

   💡 Proffstips: Press down firmly to create a compact layer.
4. 4

   Layer the cheese over the dough, ensuring it's evenly distributed and not reaching the edges. If using Nabulsi cheese, ensure it's well-drained to avoid a soggy base.

   💡 Proffstips: If using mozzarella and ricotta, mix them together before layering.
5. 5

   Top the cheese with the remaining buttered knafeh dough, pressing gently to seal the edges.

   💡 Proffstips: Ensure the top layer is even for consistent browning.
6. 6

   Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the bottom and top are golden brown and the cheese is melted.

   ⏱️ 30 minutes

   💡 Proffstips: Rotate the pan halfway through for even cooking.
7. 7

   Remove from oven and immediately pour the cooled syrup evenly over the hot knafeh. Let it soak for at least 10 minutes.

   💡 Proffstips: The contrast between hot knafeh and cool syrup is key.
8. 8

   Garnish with chopped pistachios and serve warm.

   💡 Proffstips: Serve with a dollop of clotted cream (ashta) if desired.