Knafeh

Ingredients

• •1 pound shredded phyllo dough (kataifi)
• •1 pound mozzarella cheese, shredded
• •1 cup ghee or clarified butter, melted
• •1.5 cups sugar
• •1 cup water
• •2 tablespoons lemon juice
• •1 tablespoon rose water
• •1 teaspoon ground pistachios

Directions

1. 1Prepare the syrup by combining sugar, water, and lemon juice in a pot, bringing to a boil, then simmering for 10 minutes until thickened. Stir in rose water and set aside to cool completely.
2. 2Mix shredded phyllo dough with melted ghee in a large bowl until evenly coated.
3. 3Spread half of the ghee-coated phyllo mixture in a greased 9x13 inch baking pan, pressing down firmly.
4. 4Spread shredded mozzarella cheese evenly over the phyllo layer.
5. 5Top with remaining ghee-coated phyllo, pressing down firmly to compact.
6. 6Bake at 350°F for 30-35 minutes until the top turns golden brown and crispy.
7. 7Immediately pour cooled syrup evenly over the hot knafeh as it comes out of the oven, allowing it to soak in.
8. 8Sprinkle with ground pistachios and serve warm.

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