KNAFE PASTRY WITH CHEESE

Knafe Nabulsieh is the ultimate special-occasion dessert of the Arab world and is the undisputed specialty of Nablus, where the famous white sheep’s milk cheese is made. It is served at the happiest of times: weddings, engagements, the birth of a baby, graduation, and the welcoming home of loved ones. I once made it to celebrate my daughter’s first birthday instead of the usual birthday cake. The orange color is a traditional touch and looks beautiful with the green pistachios on top. One bite of the crisp, buttery pastry and oozing cheese sweetened with the fragrant syrup is absolutely heavenly.

MAKES: 8–10 servings

INGREDIENTS:

• 1 pkg (1 lb) knafe (or “kataife”) pastry, thawed
• 1 cup clarified butter, melted and still hot
• 2 lb Nabulsieh or akkawi cheese, desalted
• ½ lb fresh mozzarella cheese
• 6 tbsp sugar
• 2 tbsp orange blossom water
• 2 tbsp rosewater
• ¼ cup clarified butter
• 4 drops of orange food coloring paste
• 3 cups rose syrup
• 1 cup ground pistachios, to garnish

INSTRUCTIONS:

1. In a food processor begin to grind the pastry, keeping it coarse. Do this in four batches. Place in a large bowl and pour the hot clarified butter on top. Using your hands, rub the butter to coat every strand of pastry. Set aside. In a colander, drain the desalted cheese and pat dry with a tea towel.
2. Add the mozzarella cheese. Sprinkle the sugar on top followed by the orange blossom water and rosewater. mix together well.
3. Preheat the oven to 375°F.
4. Coat a 10-to 12-inch-round baking pan or pie plate with the butter. Add the orange food coloring in the bottom of the pan and use a piece of wax paper to spread the color and butter all over and up the sides of the pan. Take handfuls of the buttered pastry and press into the prepared pan, going slightly up the sides.
5. Use approximately two thirds of the pastry mixture. Place the prepared cheese on top, pressing to cover completely. Place a couple of paper towels on the cheese to absorb any excess water. Cover with the remaining pastry and press gently. Bake in the preheated oven for approximately 40 minutes until the cheese melts and the pastry becomes crisp. Give it a shake – the knafe will come away from the sides in one piece. Remove and invert the hot knafe onto a serving platter with the orange side on top. Douse with the cooled syrup. Garnish with the ground pistachio nuts. Indulge while it’s hot.