20 min

Step 1

In a small pot, mix sugar, water, and rose water. Bring to boil and remove from the heat. Cool down while you prepare the Knafeh.

Step 2

In a bowl, mix together the ricotta and the sheep/goat cheese until combined.

Step 3

In a medium size pan, melt the ghee (keep about 1 tbsp aside).

Step 4

Add half of the amount of the Kadaif noodles, cover with the cheese mix, then top with the rest of the Kadaif noodles.

Step 5

Cook for 3-4 minutes, or until it gets a dark golden color.

Step 6

Place a plate on top of the pan and flip the Knafeh on the plate.

Step 7

Add the rest of the ghee we kept aside and gently slide the Knafeh back to the pan, so the cooked side is now facing up.

Step 8

Cook for additional 3-4 min, or until it gets a dark golden color.

Step 9

Transfer to a plate, drizzle the syrup on top slowly slowly, let the knafeh to absorb it.

Step 10

Decorate with crushed pistachios and with a sliced strawberry.

Step 11

YASSS!