Syria and Lebanon Shredded Dough Cheese Cake (Knafa bil-Jiban)

• 1 pkg. (1 lb.) knafa dough (shredded dough)
• 1 cup clarified butter
• 1 lb. ricotta cheese, stirred
• 1 tsp. orange-flower water (mazahar)
• 1/4 cup crushed pistachios
• crushed blanched almonds for garnish
• 1 cup sugar
• 1 cup water
• 2 tbsp. lemon juice
• 2 tbsp. orange-flower water

1. FOR THE QATER SYRUP: Place 1 cup sugar and water in a pot; cook over medium heat, stirring constantly for 10 minutes or until the sugar is thoroughly dissolved.
2. Remove from heat and stir in lemon juice.
3. Return to heat and bring to boil; again remove from heat.
4. Stir in orange-flower water and allow to cool somewhat, but it should be poured on the pastry still warm.
5. This Qater syrup is responsible for the divine sweetness of baklawa and many other Arab pastries.
6. FOR THE CHEESE CAKE: Thaw the dough if frozen; then mix it with melted butter and place in a baking pan.
7. Place pan over very LOW heat; then gently rub dough with hands for about 15 minutes, insuring that every part of the shredded dough is moist.
8. Divide dough into TWO portions; spread and pat down ONE portion of dough into a well-buttered 9 X 13-inch baking pan that is 2 inches deep.
9. COMBINE cheese and orange-flower water (mazahar); then spread on dough in the pan.
10. Spread the other portion of shredded dough on top.
11. Bake in an oven preheated to 300 degrees F, for 20 minutes or until surface of dough becomes golden brown.
12. If surface is not golden brown in 20 minutes, place pan under broiler, turning until the top of knafa is evenly browned.
13. In the meantime, prepare Qater syrup.
14. Remove knafa from the oven and, while still hot, pour syrup evenly over top.
15. Garnish with pistachios or almonds; then cut into 8 pieces and serve hot.

butter, ricotta cheese, orangeflower water, pistachios, blanched almonds, sugar, water, lemon juice, orangeflower water

Taken from www.foodgeeks.com/recipes/20135 (may not work)