Ingredients:
For the syrup:
- 1 1/2 cups sugar
- 1 cup water
- 1/2 lemon, juiced
For the knafeh:
- 1 pound kataifi (shredded phyllo dough)
- 1 cup ghee, melted
- 1 pound ricotta cheese
- 1/2 cup sugar
- 1/4 cup milk
- 1/2 teaspoon orange blossom water
- 1/2 teaspoon rose water
- 1/2 cup chopped pistachios, for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- Make the syrup: In a saucepan, combine the sugar and water and bring to a boil. Reduce the heat to medium and simmer for 10 minutes, or until the syrup has thickened slightly. Add the lemon juice and stir to combine. Set aside to cool.
- Make the knafeh: In a large bowl, separate the strands of kataifi using your fingers.
- Add the melted ghee to the kataifi and toss to combine.
- In another bowl, combine the ricotta cheese, sugar, milk, orange blossom water, and rose water. Mix until the mixture is smooth.
- Grease a 9×13 inch baking dish with ghee. Add half of the kataifi to the dish and press it down into an even layer.
- Spread the ricotta cheese mixture on top of the kataifi, then add the remaining kataifi on top and press down gently.
- Bake the knafeh for 30-35 minutes, or until it’s golden brown and crispy on top.
- Remove the knafeh from the oven and pour the cooled syrup over the top. Garnish with chopped pistachios.
- Allow the knafeh to cool for a few minutes before slicing and serving.
Enjoy your delicious and authentic Palestinian knafeh!