Knafeh Nabulsieh

Ingredients

• 500g Nabulsi or akkawi cheese
• 200g low-moisture mozzarella
• 250g fine semolina
• 200g ghee, melted
• 60ml double cream
• 0.5 tsp orange food colouring or 1 tsp ground annatto (optional)
• 400g caster sugar
• 250ml water
• 1 tbsp lemon juice
• 1 tbsp orange blossom water
• 60g ground pistachios

Before you cook

• Slice the salted cheese thinly and soak it in cold water for six to eight hours, changing the water every hour, until a taste tells you it is only faintly salty.
• Drain the cheese thoroughly and pat it dry, then grate or crumble it with the mozzarella.
• Make the syrup first so it has time to chill completely.
• Heat the oven to 200C and brush a thirty centimetre round tin generously with ghee.

Steps

1. Put the sugar and water in a small pan and stir over medium heat until the sugar dissolves.
2. Bring the syrup to a boil, add the lemon juice, and simmer it for eight minutes until it coats the back of a spoon lightly.
3. Stir the orange blossom water into the syrup, then take it off the heat and leave it to cool completely.
4. Rub the semolina and melted ghee together in a bowl with your fingertips until the grains are evenly damp and sandy.
5. Add the cream and the food colouring if using, and rub again until the mixture is uniformly orange and clumps when squeezed.
6. Press half the semolina mixture firmly and evenly across the base of the tin, going right into the corners.
7. Spread the mixed cheese over the base in an even layer, leaving a small border clear.
8. Cover the cheese with the remaining semolina mixture and press it down gently to seal the edges.
9. Bake the knafeh for thirty to thirty-five minutes, until the edges are bubbling and the surface has taken on colour.
10. Check the underside by lifting a corner with a knife; the base should be an even deep gold, so return it to the oven if it is pale.
11. Take the tin out and run a knife around the edge immediately.
12. Set a large platter over the tin and flip it in one quick movement so the crisp base is now on top.
13. Pour the cold syrup evenly over the hot knafeh; it should hiss and steam.
14. Scatter the ground pistachios over the top in a thick band.
15. Cut and serve at once, while the cheese still pulls into long strands.