Konafa

Ingredients

Shredded phyllo dough

1 pound

Unsalted butter

1 cup, melted

Sweet cheese (mozzarella or ricotta)

2 cups, grated

Sugar (for syrup)

1 cup

Water (for syrup)

1/2 cup

Lemon juice (for syrup)

1 tablespoon

Rose water (for syrup)

1 tablespoon

Pistachios

1/2 cup, chopped (for topping)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the shredded phyllo dough with the melted butter, ensuring that every strand is well-coated.
3. Grease a baking dish (about 9x13 inches) and press half of the buttered phyllo dough mixture firmly into the bottom to create a crust.
4. Spread the grated sweet cheese evenly over the phyllo dough layer, ensuring it is well-distributed.
5. Top the cheese with the remaining phyllo dough mixture, pressing it down gently to ensure it holds together during baking.
6. Bake in the preheated oven for 40-45 minutes, or until the konafa is golden brown and crispy on top.
7. While the konafa is baking, prepare the syrup: In a saucepan, combine the sugar, water, lemon juice, and rose water. Bring to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened.
8. Once the konafa is done baking, remove it from the oven and immediately pour the hot syrup evenly over the top, allowing it to soak in.
9. Let the konafa cool for at least 30 minutes before serving, giving it time to absorb the syrup.
10. Before serving, sprinkle the chopped pistachios generously over the konafa. Cut into squares or wedges and enjoy warm or at room temperature.