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Knafeh Knafeh is probably the most famous Middle Eastern dessert, it hails from town of Nablus in Palestine and it’s definitely the most celebrated at occasions and large gatherings. This layered dessert requires a shredded phyllo pastry that sits on a sweetened or slightly salty Nabulsi cheese or clotted cream mixture, which is cooked on stove top until the cheese is melted and the crust is crunchy (I choose to bake it instead). If you can’t find Nabulsi cheese, Akkawi cheese will do.
Instructions Using your hands, loosen the pastry, and then cut it into ½-inch-long pieces. Transfer the pieces to a bowl, and add 1 cup of the ghee. Using your hands, combine the pastry and ghee until the pastry is well coated, add the sugar, mix, about 3 minutes. Divide into thirds. Place the diced cheese in a bowl and pour over enough water to cover. Let soak for 3 to 4 hours, changing the water every hour. After soaking, the cheese should have a very slight salty taste; if it is still too salty, let soak for an additional 2 hours. Drain on a paper towel–lined plate until completely dry. In a separate bowl, mix together the drained cheese and sugar. Using your hands, break up the cheese mixture into a mash. To make the syrup, in a saucepan over medium heat, combine the sugar and water, stirring until the sugar has completely dissolved. Continue to cook the mixture until it starts to bubble, about 12 minutes. Stir in the lemon juice, and boil for 2 minutes. Set the pan aside and keep warm. Preheat the oven to 350F. In a 14-inch round rimmed baking sheet, combine the remaining ghee and the food colouring (if using), and mix well. Use a brush to coat the bottom and sides of the pan evenly. Transfer two-thirds of the pastry to the pan, using your hands to spread it up the edges and pack it tightly. Sprinkle with sugar. Top with the cheese mixture, spreading it right to the edges. Then cover with the remaining pastry, packing it down tightly. Bake the pastry in the preheated oven until the top crust is golden, 32 to 35 minutes. Remove the pan from the oven and immediately (and carefully) invert it onto a round serving platter. Drizzle with 1 cup of the syrup. Sprinkle with the pistachios. Serve warm with more syrup to taste. Will keep in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. 
