Nabulsi Kunafa

Ingredients

• 500 g Kunafa dough
• 500 g or as desired; the important thing is that it is salt-free Akkawi cheese
• 100 g Animal ghee
• half a cup Milk
• 30 g Animal ghee for greasing the tray
• 2 cups Water
• 4 cups Sugar
• ¼ teaspoon or the juice of half a small lemon Citric acid

Instructions

1. In a bowl or on a work surface, cut the kunafa dough with a knife into pieces that are easier to rub and mince.
2. In a bowl, mix the minced kunafa dough with 100 g animal ghee or butter until the kunafa absorbs the ghee.
3. In a grinder or mincer, grind the ghee-coated kunafa until fine.
4. In a bowl, add half a cup of milk to the kunafa if it is very dry, until it holds together and resembles compact sand, then mix well.
5. In a copper, Mino, or Tefal tray greased with 30 g room-temperature animal ghee, spread a first layer of kunafa and press it down until even.
6. In the same tray, make a small hole in the center of the kunafa before baking to monitor whether the middle is cooked.
7. In an electric oven, bake the tray from below at 200 to 230 until the center is cooked and the edges are blond in color, checking or monitoring it throughout.
8. In the same tray, add salt-free Akkawi cheese after desalinating it and draining off its water, then cover the hole with the cheese.
9. In the oven, return the tray and bake it from above at 150 until the cheese melts slightly.
10. In the tray or using a cotton cloth or kitchen towels, absorb the water released by the Akkawi cheese.
11. In a second tray lightly greased with ghee, place a very thin layer of kunafa.
12. On a serving tray or another plate, quickly invert the Nabulsi kunafa once cooked, using the second tray to help.
13. In the syrup bowl, soak the Nabulsi kunafa with syrup that is not boiling, but only hot, then leave it until it absorbs the syrup.
14. On the serving plate, sprinkle pistachios over the top, cut it, and serve hot.