Rose-Scented Knafeh with Stretchy Cheese

Prepare the syrup first so it has time to cool. Combine the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then add the lemon juice. Bring to a boil and simmer for 8-10 minutes until slightly thickened. Remove from heat, stir in the rose water and orange blossom water, and set aside to cool completely.

Preheat the oven to 375F (190C).

Place the kataifi dough in a large bowl and gently separate the strands with your fingers. Pour the melted butter and ghee over the dough and toss thoroughly, making sure every strand is coated. This is the key to achieving the signature golden crunch.

In a separate bowl, combine the shredded mozzarella and ricotta cheese. Mix until evenly blended.

Press half of the buttered kataifi evenly into the bottom of a 10-inch round baking pan or oven-safe skillet, pressing firmly to compact it into a dense, even layer.

Spread the cheese mixture evenly over the kataifi layer, leaving a tiny border around the edges. Top with the remaining kataifi, pressing down firmly to create a compact top layer.

Bake for 30-35 minutes until the top is deeply golden and the edges are crisp and caramelized. The cheese should be fully melted and bubbling at the edges.

Remove from the oven and immediately pour about two-thirds of the cooled syrup evenly over the hot knafeh. You will hear it sizzle and absorb into the pastry.

Let it sit for 2 minutes, then place a large serving platter over the pan and confidently flip the knafeh onto the platter in one swift motion. The golden bottom is now the beautiful top.

Drizzle the remaining syrup over the top, sprinkle generously with chopped pistachios and dried rose petals, and serve warm while the cheese is still stretchy and molten.