Knafeh Nabulseyeh Recipe - Los Angeles Times

Name: Knafeh Nabulseyeh Recipe - Los Angeles Times
Ingredients: 1 cup water; 2 cups sugar; 2 tablespoons lemon juice; 1 1/2 tablespoons orange blossom water; 13 ounces kataifi pastry, defrosted and roughly pulled apart; ¾ cup plus 2 tablespoons butter, melted; 1 x 7-ounce block mozzarella (the firm kind), coarsely grated; 6 tablespoons ricotta; 5¼ ounces feta, finely crumbled; 2 teaspoons sugar; 1 teaspoon finely grated lemon zest; ½ teaspoon flaky sea salt; 1 teaspoon orange blossom water; 3 tablespoons pistachios, roughly blitzed in the small bowl of a food processor (or finely chopped)

www.latimes.com

Sami Tamimi and Tara Wigley's cheese-filled shredded filo pastry is baked until deeply golden, drizzled with orange-blossom simple syrup and sprinkled with finely-chopped pistachios.

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Ingredients

1 cup water
2 cups sugar
2 tablespoons lemon juice
1 1/2 tablespoons orange blossom water
13 ounces kataifi pastry, defrosted and roughly pulled apart
¾ cup plus 2 tablespoons butter, melted
1 x 7-ounce block mozzarella (the firm kind), coarsely grated
6 tablespoons ricotta
5¼ ounces feta, finely crumbled
2 teaspoons sugar
1 teaspoon finely grated lemon zest
½ teaspoon flaky sea salt
1 teaspoon orange blossom water
3 tablespoons pistachios, roughly blitzed in the small bowl of a food processor (or finely chopped)