Lebanese Knafeh Na'ameh

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1. 1Step 1: Melt ghee and milk together and set aside to cool.
2. 2Step 2: Combine the dough ingredients including the cooled milk & ghee together in a large bowl and mix until the semolina is hydrated and everything combined. It will look like a thick paste.
3. 3Step 3: Pour this dough mixture into a prepared baking tray that is lined with parchment paper and sprayed well with cooking spray. Bake at 350F for 10 minutes. It will not gain in color. It won't spread or puff up either, it will just become drier and more look like a set dough.
4. 4Step 4: Once baked, set the dough aside to cool for ten minutes, then break up into large chunks with your hands and place the pieces into your food processor.
5. 5Step 5: Begin to break down the dough in your food processor until you have fine crumbs. (This will take a few minutes). In my testing I didn't do this next step and it's optional, but traditionally how it's done and highly recommended if you have the time and patience.
6. 6Step 6: Optional* - Pour the crumbs through a sieve to get almost powder-like crumbs for your dough. Na'ameh means fine so that's why we use fine semolina and we want very fine crumbs to form a uniform smooth top crust. I didn't do this step and it still turned out fine as well , but I'm leaving it in as an option.
7. 7Step 7: Press the crumbs into a prepared 8" round cake pan that has been lined with parchment paper and greased well with cooking spray and ghee. Use your hands at first to do this and then the bottom of a measuring cup to evenly press everything in. Make sure to not go up the sides. Set the pan aside.
8. 8Step 8: Combine the cheese ingredients in a large pot over medium heat.
9. 9Step 9: Begin to melt down the cheese over several minutes, around 5-10 total or until the cheese mixture oozes out liquid, becomes more elastic and a uniform ball.
10. 10Step 10: Pour this cheese mixture into the crust and use your fingers to press it out to the edges making sure to leave about a 1/4" gap from the edge. The motion to press it out should be similar to when you make focaccia and you're dimpling the dough.
11. 11Step 11: Traditionally this is cooked over an open flame as we rotate every minute or so with a quarter turn until the crust is browned and cheese is melted. Make sure the pan is covering only half the flame because it will burn the center if it's too centered over the heat. Use tongs to keep rotating the pan for even baking. You can pat the cheese a bit dry with a paper towel if there's more moisture being released during cooking. Cooking the knafeh will take 10-15 minutes over medium to medium-low heat. Indicators for the knafeh being done is you'll smell toasted crust, you'll see the edges become dark golden brown and you'll see the crust begin to solidify and no longer be crumbly. If the color of the sides are dark brown, that means your knafeh will be dark brown as long as you kept rotating continuously for even cooking. So don't let it get black and burnt!
12. 12Step 12: Allow the knafeh to cool slightly, about 5-10 minutes before running a paring knife or offset spatula around the edges and flipping it over onto a serving platter or plate. Peel the parchment off the top and begin to spoon over more simple syrup on top while the knafeh is warm. Garnish with your chopped pistachios and cut to serve. Serve with more attar on top of each plated knafeh. This dish is best served warm, so reheat in the microwave or keep it warm over a water bath. Enjoy!