KANAFEH

Ingredients:

For the kanafeh
- 8 oz. kadaif angel hair
- 16 oz. akkawi cheese
- 2/3 cup samneh (ghee or clarified butter)
- 3 oz. crushed pistachios
- 1/4 teaspoon orange food coloring

For the syrup
- 1/2 cup water
- 1 1/2 cup caster sugar
- 3 teaspoons rose water

Preparation:

The day before
- To desalt the cheese: Cut the akkawi cheese into slices (not too thin or too thick). Soak them in a large volume of water. Change the water very regularly. It must still be salty to prepare the knafeh.
- The day of the preparation
- Preheat the oven to 350 F (180 C).
- In a saucepan over low heat, melt the clarified butter with the food coloring.
- Place the kadaif in small amounts in a blender and pulse 3 or 4 times to disentangle and reduce their size.
- Transfer the kadaif into a large bowl.
- Pour the melted clarified butter and stir with your hands so that all the angel hair are buttered.
- Line the bottom of a square, rectangular or round pan with just over half of the kadaif and butter mixture.
- Flatten with your hands in the bottom of the pan.
- Grate the cheese and cover the kadaif with the cheese by pressing lightly.
- Cover with the rest of the kadaif. Flatten with the hands so that it is leveled.
- Bake for 20 to 25 minutes, or until the cake is lightly browned.
- While the cake is baking, prepare the syrup:
- Heat the sugar and water over low heat and leave on the heat until the sugar is completely dissolved.
- Add the rose water.
- Remove from heat and let cool.
- When the kanafeh is out of the oven, drizzle the syrup over the kanafeh and sprinkle with crushed pistachios.
- Serve hot.

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