Knafeh Nabulsieh

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1. 1Step 1: Cut the Akkawi cheese into medium-sized squares, cover with water and soak for 8 hours, changing the water every 1 hour to reduce its saltiness. Strain and set aside.
2. 2Step 2: Prepare the sugar syrup. Set aside to completely cool down.
3. 3Step 3: In a heavy bottomed saucepan, heat butter over medium heat until it is melted. Set aside for 15 minutes. You will notice the milk solids fall to the bottom, strain it through a wire sieve lined with several layers of cheesecloth. Pour the melted butter over the cheesecloth and get rid of the milk solids.
4. 4Step 4: Defrost the shredded filo pastry if frozen. Lightly pull the dough with your hands to separate into a loose pile. Add to a food processor, you may probably need to do that in batches, and pulse a few times, keeping it coarse.
5. 5Step 5: Pour 1/4 cup of the clarified butter into a 30cm/12 inch round cake tin. Add a small pinch of food coloring. Spread and diffuse the food coloring with the clarified butter by using a brush, making sure to cover the whole tin.
6. 6Step 6: Using your hands, mix together the shredded filo pastry with the remaining clarified butter. Divide into 2 equal portions.
7. 7Step 7: Transfer first portion to the greased cake tin and press the shredded pastry into the bottom of the tin and slightly up the sides, use the bottom of a flat measuring cup to do this.
8. 8Step 8: Equally add the strained cheese to completely cover the surface.
9. 9Step 9: Add the remaining shredded pastry to fully cover the cheese, and press it gently with your hands.
10. 10Step 10: Bake in a preheated oven at 200°C/400°F, about 30 minutes or until the top and bottom of the kunafa/knafeh turn golden and crisp.
11. 11Step 11: Remove from the oven, and loosen the edges with a knife. Invert to a serving plate.
12. 12Step 12: Evenly drizzle 1/2 cup of sugar syrup all over the knafeh/kunafa.
13. 13Step 13: Drizzle some more sugar syrup on individual slices when serving.