# Ingredient List:
→ Cheese Filling
01 - 14 oz Akawi cheese (or unsalted mozzarella), soaked and drained
02 - 7 oz ricotta cheese
→ Pastry
03 - 9 oz kataifi (shredded phyllo dough), thawed
04 - 7 tbsp unsalted butter, melted
→ Syrup
05 - 1 1/4 cups granulated sugar
06 - 3/4 cup water
07 - 1 tbsp lemon juice
08 - 1 tbsp orange blossom water
09 - 1 tbsp rose water
→ Garnish
10 - 2 tbsp finely chopped pistachios
11 - 1 tbsp honey (optional, for drizzling)
# Directions:
01 - Set the oven temperature to 350°F (180°C) to prepare for baking.
02 - Submerge Akawi cheese in water for several hours or overnight, refreshing the water hourly to reduce salt. Drain, pat dry, then shred or thinly slice.
03 - Mix shredded Akawi (or mozzarella) with ricotta cheese in a bowl and set aside.
04 - Place the kataifi dough in a large bowl, gently separate the strands, and evenly coat with melted butter.
05 - Grease a 9-inch round baking dish, evenly press half the buttered kataifi into the bottom forming a compact base.
06 - Spread the cheese mixture evenly over the kataifi base in the baking dish.
07 - Cover the cheese with the remaining buttered kataifi, gently pressing to ensure even coverage.
08 - Place the dish in the preheated oven and bake for 30 to 35 minutes until the pastry is golden brown and crisp.
09 - Simmer sugar, water, and lemon juice in a saucepan until slightly thickened, about 8 to 10 minutes. Remove from heat and stir in orange blossom and rose water; allow to cool.
10 - Invert the baked kataifi onto a serving platter immediately. Pour half the cooled syrup over the hot pastry, garnish with chopped pistachios, and drizzle honey if desired. Serve warm with extra syrup on the side.
