FOR THE KNAFEH
3 cups Frozen kadaif noodles (kataifi)
1 cup Butter, plus 2 tbsp. Butter for coating the frying pan
2 tbsp. Powdered Sugar
2 drops Yellow Food Coloring
2 drops Red Food Coloring
FOR THE FILLING
1 cup Akkawi Cheese, sliced and soaked in freshwater for 4 hours
1 cup Mozzarella Cheese, shredded
MAKING THE SYRUP
2 cups Sugar
1 & 1/2 cup Water
2 tbsp. Rose Water
1 tbsp. Orange Blossom Water
½ Fresh Squeezed Lemon
Combine water, sugar, and lemon juice and cook on medium heat, unstirred until sugar almost dissolves and becomes transparent. Stir swirling the pan, bring to boil, swirl the pan once more and simmer 5 minutes until it turns into syrup. Cover for the last one or two minutes to allow steam to dissolve sugar crystals stuck to the sides of the pan. Add rose water and orange blossom water, set aside to cool.
FOR GARNISHING
1 cup Pistachios, grounded
METHOD
Break up the kadaif noodles with your hands. This may need to be done in two batches. Transfer noodles to a large bowl.
Melt 1 cup butter. Add the food colorings and mix with the melted butter until its color turns orange.
Add the orange butter to the kadaif noodles and mix with your hands to coat evenly. Rub the noodles between your palms to get rid of any clumps.
Grease a frying pan with 1 tablespoon softened butter, then press half of the buttered noodles into a firm layer, leaving ½ inch border between the noodles and the edges of the pan.
Using an offset spatula, spread the cheese layer evenly on top, then press down the second half of the buttered noodles on top to create a kind of sandwich.
Turn the heat on the lowest, cook while rotating the frying pan until the bottom layer gets golden evenly, around 10 minutes.
Take the pan off the heat, place a plate over the top of the pan and flip it upside down. Place the pan back on the stove and melt the second tablespoon of butter in the bottom of the pan, then gently slide the knafeh back into the pan with the uncooked side facing down.
Cook an additional 5 minutes until golden color.
Pour the syrup on top of the knafeh, let it boil for 2 minutes until it absorbs the whole syrup.
Transfer to a flat plate and top immediately with the grounded pistachios.
Cool 5 minutes and your knafeh is ready to be served while warm!!
