Step 1

Prepare the cheeses. If using an alternative to sweet cheese which contains salt, first soak in water for 2 hours. Then slice into 1/4" slices along with the mozzarella and press between paper towels to dry out (don't do this step if using ricotta cheese)

Step 2

Pre-heat oven to 450F and prepare your baking pan(s) by brushing butter inside

Step 3

In a large bowl, shred the kataifi into 1-3" long strands

Step 4

Mix the ghee with the food color and add to the kataifi. Rub in thoroughly with your hands to coat all strands

Step 5

Add 3/4 of the kataifi to the baking pan(s) and press down very firmly, pushing some of it up the edges to create a tart like casing

Step 6

Add a layer of the sweet cheese, crumbling it with your hands. Then add a layer of mozzarella, tearing into large chunks as you go. Press down both cheeses

Step 7

Add the remaining kataifi on top and press down

Step 8

Bake for 20-25 minutes until the Knafeh is golden and crispy on the edges and bottom, it should become loose from the pan

Step 9

In the meanwhile, prepare the syrup by mixing sugar, water and rosewater extract in a saucepan. Bring to a boil and simmer for just 1-2 minutes until the sugar dissolves. Remove from the heat and let cool

Step 10

Once the Knafeh is baked, carefully turn it out onto the serving dish you are using. Using a large spoon, gently drench the Knafeh in the syrup. It should be thoroughly wet but not overflowing

Step 11

Decorate with chopped pistachios, slice and serve! Knafeh is best eaten very warm (or hot)