Knafeh Nabulsi

Cut the akkawi cheese into thin slices and soak it in cold water for 60 minutes, changing the water twice to remove excess saltiness. Squeeze the cheese thoroughly through a sieve or a clean towel.

For the syrup, combine sugar, water and lemon juice in a saucepan, bring to a boil and simmer for 4–5 minutes. Remove from the heat, stir in the orange blossom water and let the syrup cool completely.

Preheat the oven to 190°C (375°F). Melt the butter and grease the bottom and sides of a baking dish roughly 23 × 33 cm. Pull the kataifi dough apart into short strands with your hands and toss with the rest of the melted butter until evenly coated.

Press about two-thirds of the kataifi dough into the dish firmly, building the layer up 2 cm along the sides. Spread the squeezed akkawi cheese over the top without disturbing the bottom layer.

Cover the cheese with the remaining kataifi dough and press the surface down well so the cheese doesn't peek through. Cover with parchment paper and place a second dish of the same size, or another flat weight, on top.

Bake under the weight for 30 minutes, then remove the weight and parchment and bake for another 25 minutes, until the edges and top are deep golden brown.

Run a knife along the edges and let the knafeh rest for 5 minutes. Invert onto a serving platter, slowly pour over 240 ml of cold syrup, let it soak in for another 5 minutes, then sprinkle with crushed pistachios. Serve warm.