كنافة

Prepare the sugar syrup first: combine the sugar and water in a saucepan over medium heat, stirring until dissolved. Add the lemon juice, bring to a boil, and simmer for eight minutes until slightly thickened. Stir in the rose water and orange blossom water, then cool completely.

Drain the soaked akkawi cheese and taste it to ensure most of the salt has been removed. If still salty, soak for another hour in fresh water. Shred or crumble the akkawi, then combine it with the shredded mozzarella in a bowl.

Place the thawed kataifi pastry in a large bowl and gently separate and loosen the shredded strands with your fingers. Pour the melted butter over the pastry and work it through with your hands until every strand is evenly coated.

Press half of the buttered kataifi into the bottom of a round 25cm baking pan, creating a firm, even layer that extends slightly up the sides. Pack it down firmly with your hands or the bottom of a flat glass.

Spread the combined cheese mixture evenly over the pastry base, pressing it into a flat, uniform layer. Top with the remaining kataifi pastry, pressing down firmly again to compress all the layers into compact contact with each other.

Bake in a preheated 180°C oven for thirty-five to forty minutes until the top and edges are a deep, rich golden brown and you can hear the cheese gently sizzling beneath the crispy pastry shell.

Remove from the oven and immediately pour the cooled sugar syrup evenly over the entire surface. The hot pastry will absorb the syrup with a dramatic sizzle. Let it rest for two minutes, then invert the knafeh onto a serving platter.

Sprinkle the crushed pistachios generously over the top of the inverted knafeh while it is still warm and sticky. Slice into wedges or squares and serve immediately, pulling apart the stretchy cheese centre for a dramatic presentation.