Knafeh

1. 1
2. Take kanfhe in a bowl and roughly cut them. Pour melted butter, yellow food color and mix well with your hands.
3. In a separate bowl mix milk, cream cheese, sugar, cornstarch well.
4. 2
5. Turn on the flame and boil the liquid, when it gets thick turn off the flame let it cool down a little bit.
6. Add mozzarella in it and mix it well.
7. Now make a base with half of the kanfhe in a dish, gently press it to level the dough well.
8. Pour the cheese mixture on the top and level it with a spoon.
9. 3
10. Cover it with the other half of the kanfhe.
11. Put the dish in a preheated oven at 200 degree for about 20-25 minutes.
    20–25 minutes
12. It's ready when kunafa is golden and crunchy in the surface.
13. 4
14. Boil water in a pan and dissolve sugar in it for 4–5 minutes. OR cook it until slightly thicken and keep on stirring. Add lemon juice with rose water, mix well.
    4–5 minutes
15. Evenly pour the syrup over the kunafa as soon as it comes out of the oven.
16. Your kunafa is ready to serve.

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.