Kunafa Nabulsi (cheese kunafa)

Pat the fresh mozzarella dry with paper towel; dice it small and drain in a strainer.

Shred the low moisture mozzarella from a block.

Cut the kunafa pastry into about 1 cm lengths with kitchen scissors and put in a bowl.

Set aside a tablespoon of clarified butter; melt the rest completely, pour over the pastry and rub it between the palms about a dozen times until evenly gold.

Grease a 10-inch solid-bottomed cake pan with the reserved butter; add the pastry in an even layer, keeping a little aside, flatten and tamp down hard with a measuring cup, pressing against the walls.

Bake at 200C in the centre about 15 minutes until golden, crisp and pulling from the sides.

Dab the fresh mozzarella dry; layer half the low moisture mozzarella, the fresh mozzarella and the rest of the low moisture, leaving a 1 cm rim.

Bake another 15 to 20 minutes until the cheese melts; blot any pooling water or scatter leftover pastry on it.

Grease a serving plate with the remaining clarified butter. Have ready a simple syrup of 170 g sugar, 100 ml water, half a tablespoon of lemon juice and a teaspoon of orange blossom water, boiled to medium consistency.

Before the cheese browns, spread it toward the edges; invert onto the plate, gripping with a kitchen towel.

Pour the syrup evenly over at once, decorate with ground pistachio and serve immediately.