Knafeh

Method

1. 1

   Simmer the sugar, water and lemon squeeze for 8 minutes, stir in the orange blossom water off the heat, and cool completely.

2. 2

   Pulse the kataifi in a processor into short strands, then work the melted butter through with your hands until every strand glistens.

   💡 Under-buttered kataifi bakes pale and dry — be thorough here.

3. 3

   Press two-thirds of the pastry firmly over the base and sides of a round pan.

4. 4

   Cover with the grated cheese, leaving a finger of bare pastry at the rim, and top with the remaining kataifi, pressing down well.

   💡 Cheese touching the pan edge leaks and burns; the pastry border seals it in.

5. 5

   Bake at 190°C for 30–35 minutes until deep gold and bubbling at the edges.

6. 6

   Pour the cold syrup evenly over the hot knafeh — it will hiss — and let it settle for 5 minutes.

7. 7

   Invert or serve from the pan, scattered with ground pistachio, while the cheese still pulls.