Ingredients
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 teaspoon rose water
- 1/2 pound kataifi dough thawed (shredded phyllo dough)
- 8 tablespoon unsalted butter melted
- 1 pound unsalted white sweet cheese such as Nabulsi, Akkawi or mozzarella, freshly shredded
- 1/3 cup crushed pistachios for garnish
Instructions
- Combine sugar and water in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer until sugar is dissolved. Remove from heat, stir in rose water, and set aside to cool.
- Preheat oven to 350°F. Toss shredded/torn kataifi dough with melted butter until evenly coated.
- Press half of the buttered kataifi into the bottom of a greased 9-inch round baking pan. Layer the shredded cheese evenly on top and press well, then cover with the remaining kataifi, pressing gently.
- Bake in preheated oven for 25-35 minutes, or until the edges are golden and the cheese is melted.
- Remove knafeh from oven, immediately pour cooled syrup over the hot knafeh. Garnish with crushed pistachios. Allow to cool slightly before serving.