كنافة نابلسية

Instructions

1. 1 Make the sugar syrup by dissolving sugar in water over medium heat, adding lemon juice. Boil for eight minutes until slightly thickened, then add orange blossom water. Cool completely. The syrup must be cold when poured over the hot knafeh for proper absorption.
2. 2 If using kadaif pastry, chop it finely with a knife or pulse briefly in a food processor. Pour the melted butter over the shredded pastry and toss thoroughly with your hands until every strand is coated. The butter makes the pastry golden and crispy during baking.
3. 3 Prepare the cheese filling by slicing the soaked Nabulsi cheese thinly and combining with ricotta. If the Nabulsi is too salty, soak in water for several hours, changing the water frequently. The cheese should be stretchy when melted but not aggressively salty.
4. 4 Press two-thirds of the buttered pastry firmly into a round 28cm baking pan, creating a compact, even base layer. The pastry should be pressed tightly and reach up the sides slightly. Distribute the cheese mixture evenly over the pastry base.
5. 5 Cover the cheese with the remaining one-third of the buttered pastry, pressing down gently to create a sealed top layer. Bake at 180C for thirty-five to forty minutes until the top and bottom are deep golden brown and the cheese has fully melted inside.
6. 6 Remove from the oven and immediately pour the cold syrup evenly over the hot knafeh. The sizzling sound confirms proper temperature contrast. Let sit for five minutes, then invert onto a serving platter. Garnish with ground pistachios and serve immediately while the cheese stretches.