Kanafeh

Step 1

Soak the ackawi cheese in room temperature water for about 6 hours to reduce the saltiness.

Step 2

Add the kataifi to a food processor with the melted butter and pulse until the strands of phyllo have broken down to the size of rice grains. Transfer to a large bowl, then clean and dry the food processor bowl.

Step 3

Drain the ackawi, then add to the food processor with the sweet white cheese and process until the cheese is broken down to small, evenly-sized chunks.

Step 4

In a small bowl, stir the powdered orange dye into the ghee until the color is homogenous.

Step 5

Brush a 16-inch, round baking tray with the orange-dyed ghee. Reserve 1½ cups of the shredded phyllo, then sprinkle the rest over the baking sheet to cover completely, pressing down into a flat, even layer. Scatter the ackawi and sweet cheese mixture and the mozzarella cheese over the phyllo layer, then top with the reserved phyllo.

Step 6

Place the baking tray directly on the stovetop over medium-low heat. Cook, using tongs to shift and rotate the pan continuously to prevent burning, until the cheese is completely melted, 8–10 minutes. Reduce the heat to low if needed if the phyllo is browning too quickly.

Step 7

Place a second baking tray over the top of the kanafeh, then carefully flip over so the orange side of the kanafeh is facing upwards. Remove the top baking sheet, then quickly pour the simple syrup over the kanafeh and garnish with the ground pistachios.

Step 8

Serve immediately.

Step 9

Enjoy!