A delicious cake crammed with cheese and drowned in sugar syrup! this is often one among my favorite desserts.
FOR THE SYRUP
1 cup sugar
1/2 cup of water
1/2 teaspoon juice
Handful of dried rose petals / 1 teaspoon of perfume (optional)
200g of knafeh dough
6 tablespoons melted ghee (+ more to grease the pan)
1/2 teaspoon orange powder coloring (optional)
TO FILL THE KNAFEH
75 g of ricotta
1 cup grated mozzarella cheese
1.Start by making the syrup - add sugar, water, juice , and rose petals / rosewater to a saucepan over medium to high heat and stir until the sugar dissolves. Store and let it cool too.
2.For knafeh, take the knafeh dough (katayif dough) then separate / shred it in order that the strands separate. I also wish to cut the dough to form it shorter (about 5cm long).
3.Add the ghee and blend well together with your hands.
4.Add about 1/2 teaspoon of orange coloring and a pinch of ghee to a circular baking dish. employing a pastry brush, spread coloring and ghee everywhere the pan. This step is optional but i prefer it because it gives the knafeh a pleasant color.
5.Add half the knafeh mixture to the pan. Press firmly with the glass.
6.Spread the ricotta cheese layers evenly and confirm to go away about an in. of space round the edges to stay the cheese from escaping.
7.Then garnish with mozzarella.
8.Add the last half of the knafeh mixture and press gently.
9.Bake at 200 degrees C for about 20-30 minutes until the pastry is golden.
10.Remove the knafeh from the pan and sprinkle with syrup and garnish with the pistachios.