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1
FOR THE QATER SYRUP: Place 1 cup sugar and water in a pot; cook over medium heat, stirring constantly for 10 minutes or until the sugar is thoroughly dissolved.
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2
Remove from heat and stir in lemon juice.
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3
Return to heat and bring to boil; again remove from heat.
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4
Stir in orange-flower water and allow to cool somewhat, but it should be poured on the pastry still warm.
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5
This Qater syrup is responsible for the divine sweetness of baklawa and many other Arab pastries.
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6
FOR THE CHEESE CAKE: Thaw the dough if frozen; then mix it with melted butter and place in a baking pan.
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7
Place pan over very LOW heat; then gently rub dough with hands for about 15 minutes, insuring that every part of the shredded dough is moist.
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8
Divide dough into TWO portions; spread and pat down ONE portion of dough into a well-buttered 9 X 13-inch baking pan that is 2 inches deep.
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9
COMBINE cheese and orange-flower water (mazahar); then spread on dough in the pan.
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10
Spread the other portion of shredded dough on top.
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11
Bake in an oven preheated to 300 degrees F, for 20 minutes or until surface of dough becomes golden brown.
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12
If surface is not golden brown in 20 minutes, place pan under broiler, turning until the top of knafa is evenly browned.
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13
In the meantime, prepare Qater syrup.
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14
Remove knafa from the oven and, while still hot, pour syrup evenly over top.
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15
Garnish with pistachios or almonds; then cut into 8 pieces and serve hot.
