Knafeh Nabulsiya
Kataifi pastry shreds are blitzed to a coarse rubble; mixed with melted ghee and a pinch of orange food colouring; spread across the bottom of a buttered tin. Akkawi cheese (rinsed of salt) is laid on top. Baked hot until the pastry browns. Cold rosewater syrup is poured over hot from the oven; the syrup soaks the pastry while the cheese stays soft. Crushed pistachios are scattered on top.