Knafeh

 Ingredients:

(Yield:  9 by 13-inch pan of knafeh)

• Sugar syrup (see below)
• 1 lb (16 oz) ricotta, halloumi, or fresh mozzarella
  (I used fresh mozzarella)
• 8 oz kataifi (shredded phyllo dough)
• 8 TB (1 stick) unsalted butter, melted
• 1/4 c shelled pistachios, chopped (for garnish) 

Sugar syrup:

• 1 1/4 c sugar
• 1 1/4 c water
• 1/3 c honey
• 1 tsp orange food coloring or a pinch of saffron
  (optional; this gives the knafeh its distinctive color)
• 2 tsp rose water (optional)
•  9- by 13- by 2-inch casserole dish

Method:

1. To make sugar syrup:  In a medium saucepan over medium-high heat, combine the water, sugar, food coloring or saffron, and honey.  Bring it to a boil (stirring occasionally), then turn down the heat and let it simmer until it gets a syrupy consistency (about 15 minutes).  Turn off the heat and stir in the rose water (if using); let the syrup cool while you prepare the knafeh.  Remove the saffron threads.
2. Prepare the kataifi:  Preheat oven to 450F.  Use your fingers to gently separate the strands of kataifi, then use your hands to gently combine the melted butter and kataifi.  Transfer the buttered kataifi to a large baking sheet (if you only have 9X13-inch baking sheets you can use two sheets and divide the kataifi between them); bake for about 10-12 minutes until the dough is golden and crispy, making sure to stir dough every 2-3 minutes so that the edges do not burn. 
3.  Make the knafeh:  Preheat oven to 425F.  If you’re using halloumi or fresh mozzarella cheese, cut it into thin slices.  Spread slightly more than half of the kataifi in the bottom of the 9X13X2-inch casserole dish.  Arrange the cheese on top of the kataifi, then evenly sprinkle the remaining kataifi on top of the cheese.  Bake for about 20 minutes until the cheese is melted.  Remove from the oven and immediately (and gently) pour the syrup on top (be careful because the cheese will probably bubble up).  Sprinkle the chopped pistachios on top.  Allow to cool about 5 minutes, then cut it up and serve (to me, it tastes best served when it’s hot and fresh out of the oven).

 ENJOY!