3lb (1 1/2 kg) store-bought, ground string pastry
1 1/2 cups ghee or butter
4 lb (1 1/2 kg) white cheese, unsalted

Atter (Syrup)
1 teaspoon lemon juice
1/2 cup orange blossom water
6 cups sugar
2 cups water

Serves 18 persons

Grease an area of 40 cms on large tray.

Prepare the syrup using the quantities given.

Heat the ghee. Place the string pastry in a big pan over medium heat. Sprinkle the hot ghee over the string pastry.

Work the ghee with your fingers, making sure that the pastry string is thoroughly greased.

Arrange the greased string pastry in the greased area of the tray. Bake in a very hot oven for 15 minutes or until golden.

Meanwhile cut the cheese into 1/2 cm thick slices. Soak in water for 5 minutes. Wash and drain, and let dry.

If the cheese is salted, cut into thin slices and soak in water for 2 hours, changing the water every 15 minutes.

Arrange the cheese slices over the string pastry.

Place a very thin layer of string pastry on top of the cheese.

Place the smaller tray on top of the string pastry thereby covering it completely.

Turn the knaafeh upside-down, so that the knaafeh is now in the smaller tray. Place the tray over low heat for 15 minutes, turning the tray occasionally.

Pour a little Atter or syrup onto the knaafeh and serve hot.