Orange Skillet Knafeh with Pistachio Filling

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Bring the sugar and water to a boil. Turn down the heat and simmer 6 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Add the lemon juice and rose water.

   💡The lemon keeps the sugar from crystallizing again.
3. 3
   Cool completely.

   💡Cold syrup on a hot pastry soaks in evenly.

For the Pastry Filling

1. 4
   In a bowl, mix the ricotta and mozzarella.

   Bowl

To assemble

1. 5
   Mix two thirds of the pistachios into the cheese filling.
2. 6
   Break the kadaif strands into small pieces and mix with the melted butter.
3. 7
   Lightly grease 24 cm nonstick pan and press half the kadaif into it in an even layer, with slightly raised edges.

   Nonstick pan
4. 8
   Spread an even layer of the cheese filling on top, leaving a centimeter free around the edge.
5. 9
   Cover with the rest of the kadaif and press down well so the layers stick.
6. 10
   Set the skillet over medium-low heat and cook 8–10 minutes, rotating it from time to time so the heat spreads evenly, until the edges brown and pull away from the sides.

   StoveNonstick pan
7. 11
   Slide the knafeh onto a flat plate, flip it back into the skillet with the help of a second plate and cook 6–8 more minutes, until the cheese melts and the second side is crisp too.

   StoveNonstick panPlate
8. 12
   Transfer the knafeh to a serving plate.
9. 13
   Pour the syrup over the hot knafeh and sprinkle the rest of the pistachios on top.

   💡Hot knafeh and cold syrup (or the other way around), never both hot: that way the syrup soaks in and the kadaif stays crisp.
10. 14
    Cut into slices and serve hot, while the cheese still stretches.

    Knife