Jordanian Knafeh with Cheese

For the syrup, combine the sugar, 230 ml water and lemon juice in a saucepan, bring to a boil and cook for 5–7 minutes until clear and lightly thickened. Remove from the heat, stir in the orange blossom water and rose water, and let cool completely to room temperature.

Cut the akkawi and mozzarella into pieces, cover with cold water and soak for 2 hours, changing the water every 30 minutes to draw out excess saltiness. Drain well and pat the cheese dry with a towel.

Thaw the kataifi if needed, loosen the strands with your hands and cut into shorter lengths. Toss it with 125 g melted ghee and 60 ml of the cooled syrup until every strand is coated.

Preheat the oven to 200 °C. Grease a round 28 cm baking pan with 30 g ghee, spread half the kataifi in the base and press down firmly with your palm or the bottom of a glass.

Spread the drained cheese evenly on top, leaving about 1 cm from the edges, cover with the remaining kataifi and press down firmly again.

Bake for 35–40 minutes, until the top is evenly golden and the edges are crisp. If the top browns too quickly, cover the pan with foil for the last 10 minutes.

Remove the knafeh from the oven and immediately drizzle slowly with the cold syrup, reserving 60 ml for serving. Let it rest for 5 minutes, then carefully invert onto a flat serving plate.

Cut the knafeh while still hot, drizzle with the reserved syrup and sprinkle with crushed pistachios.