Tripoli-Style Knafeh

Ingredients

• •Shredded phyllo
• •Akkawi cheese
• •Clarified butter
• •Sugar syrup
• •Rosewater
• •Ground pistachio

Steps

1. 1Soak akkawi cheese in cold water the night before, changing the water once or twice to draw out its saltiness.
2. 2Chop the shredded phyllo dough finely on a large tray, working in clarified butter until every strand is coated and glistening.
3. 3Press about two thirds of the buttered phyllo firmly into the base of a round metal tray, packing it down into an even layer.
4. 4Drain the soaked cheese well and slice it thin, then layer the cheese evenly over the phyllo base.
5. 5Cover the cheese completely with the remaining buttered phyllo, pressing it down firmly so the layers stick together.
6. 6Set the tray directly over the vendor's flat griddle and cook it for about 15 minutes, rotating often, until the underside turns deep golden and crisp.
7. 7Flip the whole knafeh out onto a large tray in one confident motion, so the crisp golden side faces up.
8. 8Drizzle the hot knafeh immediately with cool sugar syrup scented with rosewater, letting it soak in.
9. 9Scatter crushed pistachio over the top and cut the knafeh into squares to serve right away while the cheese is still stretchy.