Sweet Cheese Knafeh

1.Preheat your oven to 180°C (350°F).

2.In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in the rose water. Set aside to cool.

3.In a large bowl, mix the shredded cheese with a pinch of salt and ground cinnamon (if using). Set aside.

4.In another bowl, separate the shredded phyllo dough and drizzle the melted butter over it, tossing to coat evenly.

5.Grease a 9x13 inch (23x33 cm) baking dish with some melted butter. Spread half of the buttered phyllo dough evenly in the bottom of the dish, pressing down gently to form a base.

6.Layer the cheese mixture over the phyllo base, spreading it out evenly.

7.Top with the remaining buttered phyllo dough, spreading it out and pressing down gently to compact the layers.

8.Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.

9.Once baked, remove from the oven and immediately pour the cooled rose syrup over the hot knafeh, allowing it to soak in.

10.Let it sit for about 10 minutes before slicing into squares or diamond shapes. Garnish with chopped pistachios before serving.