Künefe (Antakya cheese pastry in syrup)

Ingredients

For the syrup

• 200 g sugar
• 100 ml water
• 1 tsp lemon juice

For the kunefe

• 250 g shredded filo pastry (kataifi)
• 150 g unsalted cheese (kashkaval, mozzarella or a mix)
• 100 g butter, melted
• 50 g crushed pistachios

Method

1. Make the syrup first: simmer sugar, water and lemon juice for 5 minutes until slightly thickened. Cool completely.
2. Divide the shredded pastry in half. Mix each half with 50 g melted butter.
3. Press half the pastry into a small frying pan (about 20 cm). Layer the cheese on top. Cover with the remaining pastry, pressing down firmly.
4. Cook on low heat for 5 minutes until the underside is golden.
5. Flip the kunefe onto a plate, then slide it back into the pan to cook the other side for 5 minutes.
6. Transfer to a serving plate. Pour the cold syrup over the hot kunefe (the sizzle is the point).
7. Scatter crushed pistachios on top. Cut into wedges and serve immediately.