KNAFEH

---

Ingredients

1 full pack sliced toasts

1 pack (200 grams) of melted butter

1 block unsalted Akawi cheese

1 block Mozzarella cheese

3 cups milk

½ cup semolina

½ cup sugar

2 tbsps rose water

2 tbsps orange blossom water

FOR THE SUGAR SYRUP

1 cup sugar

1 cup water

1 tsp lemon juice

---

Instructions

Preheat your oven to 350°F. Place the full pack of sliced toasts into a food processor and blend for a few minutes until finely processed. Transfer the processed toasts to a medi- um-sized bowl. Pour the melted butter over the toasts and mix until all pieces are well coated. Spread the buttered toast crumbs over a bak- ing pan, pressing down to create an even layer. Wash and drain both blocks of unsalted Akawi and Mozzarella cheese. Shred the cheeses and combine them in a bowl. Spread the cheese mixture over the layer of toasts in the baking pan. In a saucepan, combine the milk, semolina, and sugar. Bring the mixture to a boil, stirring continuously. Once boiling, add the rose water and orange blossom water to the milk mixture, then con- tinue to stir until it thickens. Pour the thickened milk mixture over the cheese layer in the baking pan. Bake in the preheated oven until the toasts turn golden brown. The baking time will depend on the oven and the thickness of the layers. Once baked, remove from the oven and care- fully invert onto a serving plate so that the cheese is on top. FOR THE SUGAR SYRUP In a saucepan, combine 1 cup of sugar and 1 cup of water. Bring to a boil over low heat, keeping it covered for 5 minutes. Uncover and wipe the inner edge of the pan with a damp towel to prevent crystallization. Add the lemon juice and let the mixture boil for another 5 minutes on low heat. Serve the Knafeh warm with th