1 375g packet kataifi, thawed as directed on package
½ cup unsalted butter, melted
2 cups mozzarella, grated
2 cups feta, grated
1 cup pistachios, crushed
½ cup sugar
½ cup water
1 tsp orange blossom water
¼ cup honey
Preheat the oven to 200°C.
Loosen the kataifi and then chop into small pieces – about 3cm wide. Place it into a dish and pour the melted butter over the top. Mix with your hands to ensure the all of the pastry soaked in the butter.
Place half of the pastry in the bottom of a round ovenproof dish, and scatter the cheese and the pistachios over the top. Layer the remaining pastry over the top, ensuring an even distribution. Press it down firmly. Place in the oven to bake for 20-25 minutes until golden brown.
In a small saucepan, add the sugar, water, orange blossom water and honey and bring to the boil. Reduce to a simmer and stir until the sugar has melted.
Remove the kanafeh from the oven and allow to cool slightly. Pour the sugar syrup over the top. Allow to sit and soak in the syrup for at least 15 minutes before turning out onto a serving plate.