- 1 package of shredded Kataifi dough
- 1 cup of butter melted
- 1 tablespoon melted Ghee
- 2 ½ cups of Akawi cheese
- 1/2 cup unsalted pistachio coarsely chopped
- 2 1/4 cups of milk
- ½ cup of Semolina (fine)
- 1 tablespoon of Rose water
- 3 cups sugar
- 1 ½ cups of water
- 1 teaspoon of fresh lemon juice
- 2 teaspoon of rose water
- Thinly slice the cheese into patties and soak in water for an hour changing the water at least twice to remove salt.
- Next is to defrost the Kataifi dough. Remove from bag, and chop the log into 1 inch treads.
- In a sauce pan, make syrup (add sugar, water, lemon juice and rose water) and bring to a boil for 7-10 minutes. Then heat down to low and keep warm.
- In a large bowl, shred the dough to make sure you have no clumps. Then add the melted butter and ghee while continuously shredding the dough and making sure it’s competently incorporated.
- When this process is complete and the dough coated well with the butter and ghee, separate the dough into two equal portions.
- In a pan ( 30*20cm), spread out the dough thoroughly, and gently press down.
- Remove cheese from water and pat dry on paper towel.
- In a sauce pan, cook the milk, semolina and rose water until thickened. Pour over the pressed dough in the tray and spread evenly ovoid touching the edges of the tray.
- Lay the cheese patties onto the semolina spread. Lay the second half of the dough onto the cheese so that it is evenly distributed. Gently press down making it even all over.
- Preheat the oven to 350 degrees, then place the pan in the middle for roughly 45 minutes. With a butter knife check the side to make sure bottom is browning.
- Once golden brown on both sides, remove from oven then sprinkle with pistachio’s and then spoon half the sugar syrup over the Knafeh.
- Serve warm with a spoonful of syrup over it. Once cooled you can reheated it in microwave for 30-40 seconds a slice and then pour some syrup over it.