Knafeh- Kunafah

• 1 package kataifi about 1 Kilogram
• 1/2 pound butter melted, 227 grams
• 1 pound cheese Akkawi, 454 grams
• 1/2 pound mozzarella cheese 227 grams
• sugar syrup

1. Preheat oven to 350 degrees F.
2. Butter the baking pan.
3. If you are using Nabulsyya cheese, you need to soak it over night in water and change the water frequently to get rid of the high salt content in it. Also, If you are using Akkawi cheese, you need to get rid of the salt in it by soaking it for an hour or so, changing the water frequently until most of the salt is washed out.
4. In a large bowl gently loosen the knafeh dough .
5. Mix very well with the 1/2 pound of melted butter by rubbing the dough between your hands with the butter, adding it little by little. This process should take about 10 to 15 minutes. The dough should become fluffy and light- if you gather it with your hands and let go it should retain its fluffy texture. Cover the pan with 3/4 of the dough, press down lightly.
6. Add cheese evenly, then add the top layer of the dough, not as thick as the bottom layer. If using Ricotta cheese, spread in an even layer over the knafeh dough ,and then the mozzarella cheese, then cover with the remaining half of the dough.
7. Press down gently.
8. Bake until lightly golden, about 15 to 18 minutes on a 350 degrees F.

kilogram, butter, cheese, mozzarella cheese, sugar syrup

Taken from www.yummly.com/recipe/Knafeh--Kunafah-1660998 (may not work)