Kanafeh

Ingredients

Leave kidiyef noodles to defrost
Prep the aatar (syrup) while waiting, 1 cup of sugar to 1 cup water, bring to a boil then turn to low and let is simmer for 15 min, add orange blossom water as desired in the last 3 min
Chop noodles into about inch pieces
Melt butter, let it sit for a min until the white stuff settles to the bottom
Pour clear top part of butter on top of noodles, mix together, set aside
If using ricotta, prep this way: drain water, mix ricotta with one table spoon orange blossom water, add the milky part of the butter and mix
If using akawi, no prep required or use bottom white butter mixed
Put layer of noodles on circular pan
Sprinkle vanilla sugar on top of noodles (use 1 mini packet) or sprinkle on noodles before clarified butter
Add cheese on top
Add second layer of noodles, pack down slightly, add another vanilla sugar layer
Put on bottom rack, 375, flip once when lightly pink, leave in until starts to brown
Take it out and pour half a cup of syrup on top (important because noodles and cheese are NOT sweet at all, will taste like bread if you skip this)
Return to oven for 3 min
Take out, serve, let people add more syrup as desired
Optional: sprinkle chopped pistachios on top

The delicacy as perfected by Taghrid, learned by Rita, and documented by Andrew.