Knafeh Naameh
A fine semolina dough mixes with melted butter (and milk/water). Half spreads in a wide round tin; topped with a thick layer of melted akkawi cheese (desalted); the other half of the dough spreads on top to seal. Baked at 200°C 30 minutes until the bottom is deep gold. Inverted onto a serving plate; drenched in a rose-and-orange-blossom syrup; topped with crushed pistachios. Cut hot.
