Classic Lebanese Kunafa

1.Preheat your oven to 180°C (350°F).

2.Prepare the sugar syrup by combining sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then bring to a boil. Add lemon juice and simmer for 10 minutes until slightly thickened. Remove from heat and stir in rose water and orange blossom water. Set aside to cool.

3.Drain the akkawi cheese thoroughly and crumble or slice it into small pieces.

4.Place the kataifi dough in a large bowl and gently separate the strands with your fingers. Pour the melted butter over the dough and mix thoroughly to coat all strands evenly.

5.Grease a 30 cm (12 inch) round baking pan with some melted butter. Spread half of the buttered kataifi dough evenly in the pan, pressing gently to form a compact layer.

6.Distribute the cheese evenly over the kataifi base layer.

7.Cover the cheese with the remaining kataifi dough, pressing gently to compact the layers.

8.Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crisp.

9.Immediately after removing from the oven, pour the cooled sugar syrup evenly over the hot kunafa to soak it thoroughly.

10.Allow the kunafa to rest for 10 minutes so the syrup is absorbed and the dessert cools slightly.

11.Sprinkle the finely chopped pistachios over the top as garnish.

12.Cut into wedges and serve warm for the best experience.