🧀 Kunafa

Method

1. For the syrup, put the 2 cups of sugar with the 1 cup of water in a pot over medium heat and stir until the sugar dissolves.

2. Boil for 10 minutes without stirring until slightly thick, add the few drops of lemon (and the orange blossom and rose water in the last minute if using) and let it cool completely.

3. Drain the soaked cheese well, pat it dry with a towel and grate it or cut it into small pieces.

4. Preheat the oven to 200°C and pull apart or cut the 500 g of kunafa dough into small pieces.

5. Pour all but 2 tbsp of the melted ghee over the dough and rub it in with your hands until every strand is coated.

6. Grease the tray with the remaining 2 tbsp ghee and press half the dough into it firmly in an even layer.

7. Spread the cheese on top, leaving a 1 cm border, then cover with the other half of the dough and press gently.

8. Bake for 30 minutes until deep golden on the bottom and edges.

9. As soon as it comes out of the oven, pour the cold syrup over it gradually.

10. Garnish the kunafa with pistachios if you have them, and serve warm while the cheese is still melted.

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