Recipe Index

Ingredients

• 2 cups granulated sugar, for the syrup
• 1 cup water, for the syrup
• squeeze lemon juice
• 2 tsp orange blossom water
• 1/2 tsp rose water
• 17¾ oz shelal cheese
• 10½ oz akkawi cheese
• 13¼ oz kunafa (kataifi dough)
• 1/3 cup plus 2 tbsp ghee, melted
• 3 tbsp scented sugar syrup, for the crust
• 3 tbsp water, for the crust
• 2 tbsp ghee, at room temperature, for cooking
• ground pistachios, for garnish (optional)

Method

1. Combine the sugar, water and lemon juice in a medium saucepan over medium-high heat without stirring, bring to a boil, reduce to low and simmer for no more than 10 minutes, then stir in the orange blossom and rose waters and cool to room temperature.
2. Slice both cheeses, soak each in lukewarm water for 2–6 hours, changing the water every 1/2 hour, until no longer salty, then drain, squeeze dry and crumble together.
3. Grind the kunafa finely in batches, stir in the melted ghee, 3 tbsp syrup and 3 tbsp water, toast in a large skillet over medium heat, stirring continuously without browning, until dry and sandy, then process or sieve out any lumps.
4. Brush a 13 in pan with the room-temperature ghee, reserve 3 tbsp of the crust mixture, press the rest into an even layer about ¼ in thick and spread the cheese over it, leaving a ¾ in border.
5. Cook over one side of the stove, rotating the pan continuously and patting the cheese to absorb moisture, for 10–15 minutes until the crust edge turns deep golden brown and the cheese mostly melts, then cover and rest for a few minutes.
6. Sprinkle the reserved crust over the cheese, invert onto a ghee-greased platter, pour about 3/4 cup of the cooled syrup over the surface, garnish with pistachios if using, cut into squares and serve warm.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data