Knafeh

Prep Time: 25 minutes | Cook Time: 25 minutes Step 1: Prepare the scented sugar syrup (attar) by boiling water, sugar, and lemon juice in a saucepan for 8 minutes until slightly thickened. Remove from heat and stir in orange blossom water and rose water. Allow to cool. Step 2: Shred kataifi dough finely by hand or in a food processor. Melt ghee and butter, combine with a drop of orange food coloring (optional), and massage thoroughly into the shredded dough until every strand is coated. Step 3: Press two-thirds of the buttered kataifi firmly into the bottom of a heavy 10-inch round cake pan. Evenly spread desalted sweet Akkawi cheese and fresh mozzarella cheese over the base, leaving a 1/2-inch border. Top with remaining shredded pastry. Step 4: Bake at 200°C (400°F) for 25 minutes until golden brown and crisp on top and edges. Immediately invert onto a serving platter and ladle warm scented syrup over the hot pastry. Garnish generously with crushed pistachios and dried edible rose petals. Serve warm while cheese is melted and stretchy.