Authentic Middle Eastern Knafeh

1Preheat the oven to 350°F (175°C).

2In a large bowl, mix the shredded phyllo dough (1 lb) with melted butter until well combined.

3Spread half of the buttered phyllo evenly in a greased baking dish to form the base layer.

4Crumble the akkawi cheese (1 lb) evenly over the phyllo layer.

5Cover the cheese with the remaining buttered phyllo, pressing gently to compact the layers.

6Bake in the preheated oven for 30-35 minutes, or until the knafeh turns golden brown and crispy on top.

7Meanwhile, in a saucepan, combine sugar (1 cup) and water (1 cup) over medium heat, stirring until sugar (1 cup) is dissolved.

8Add orange blossom water (½ cup) and rose water (½ cup) to the sugar (1 cup) syrup, then simmer for 10 minutes until slightly thickened.

9Once the knafeh is baked, pour the hot syrup evenly over the hot pastry, allowing it to absorb.

10Garnish with chopped pistachios (½ cup) and let it cool for 10-15 minutes before serving.

11Slice and serve the knafeh warm, savoring the delicious combination of crunchy pastry and gooey cheese with sweet, floral syrup.