The Levant's most theatrical dessert - a disc of fine shredded kataifi pastry (kadayif) encasing a molten layer of fresh akkawi or mozzarella cheese, baked in clarified butter until the pastry turns amber and crackling, then immediately flooded with rose water syrup. Served hot and inverted tableside so the golden crust faces up, dusted with ground pistachios. The contrast of crispy pastry, stretchy molten cheese, and floral syrup is one of the most celebrated flavor combinations in Arab sweets.
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Make the attar (syrup): combine sugar and water, bring to , 8 minutes . Remove from heat, add rose water and lemon juice. Set aside to cool.
Separate the kataifi strands thoroughly into a large bowl. Pour the melted ghee over and toss well, rubbing with your hands to coat every strand. Mix in the semolina.
Preheat oven to 375F (190C). Generously butter a 10-inch round pan or a heavy oven-safe skillet. Press half the kataifi mixture firmly and evenly into the pan, creating a compact base layer.
Distribute the sliced or shredded cheese in an even layer over the kataifi, pressing it flat and leaving a small border at the edges. Cover with the remaining kataifi, pressing firmly to create a tight sandwich with the cheese inside.
for 25 to 30 minutes until the top is deep amber and crispy. Remove from oven and let rest 2 minutes . Place a large serving plate over the pan and invert decisively. Immediately pour cold syrup evenly over the entire hot surface - it will hiss and absorb rapidly. Garnish with ground pistachios. Serve immediately while the cheese is still molten and the pastry is crackling.
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