Instructions

1. Preparing the Syrup

   Prepare the syrup by boiling the sugar and water in a saucepan over medium heat; once boiling, add the lemon juice and let it simmer for 8 minutes, then stir in the orange blossom water and remove from heat to cool aside. · 8 min
2. Rubbing the Kunafa

   Mix the melted ghee with the kunafa coloring, then rub it thoroughly into the chopped kunafa dough by hand until all the ghee is absorbed and the color is evenly distributed. · 5 min
3. Pressing the Kunafa Layer

   Grease a 26-cm round baking pan with a tablespoon of ghee, spread the kunafa dough, and press it firmly with the palm of your hand or the bottom of a cup to create a cohesive layer with slightly raised edges. · 3 min
4. Spreading the Cheese

   Distribute the mixture of Akkawi and mozzarella cheeses evenly over the kunafa layer, leaving about a 1-cm border from the edges so the cheese does not burn. · 2 min
5. Baking or Stovetop Browning

   Place the pan over a stovetop burner on very low heat, continuously rotating the pan without stopping to ensure the bottom browns and cooks evenly, or bake in a preheated oven at 180°C until the edges brown and the cheese melts. · 12 min
6. Inverting and Serving

   Remove the pan from heat and immediately and carefully invert the kunafa onto a flat serving platter, then pour the warm syrup over it while hot, garnish the top with crushed pistachios, and serve immediately. · 2 min

Nutrition / serving

Chef's tips