Knafeh

Amazing Middle Eastern treat, here's what you'll need:

1 package of shredded phyllo (usually in the freezer next to phyllo or puff dough or in the fridge

1 package ricotta

1 cup shredded mozzarella

2 cups sugar

1/4 cup honey

1 cup water

2 tbsp corn syrup 

3 to 4 drops rose water (no more)

1 cinnamon stick

1 squeeze of lemon 

1 stick of butter melted (more or less)                              

1 cup chopped nuts (almonds or shelled pistachios)

Make the syrup by adding the sugar, honey, water, cinnamon, lemon and rose syrup into a saucepot on medium heat. Let it simmer for about 15 minutes, then let it cool.

Open the shredded phyllo in a large bowl with your hands cut it up into smaller pieces, then mix it with the butter that you've melted and divide into two piles.
In a large skillet, put in a large pat of butter and melt it then add half the phyllo, spread it out and stamp it down with your hand or spoon (be careful it's hot) then spoon on the ricotta all over then add the shredded mozzarella. Now the top with the other half of the phyllo, spread out evenly and let it cook for about 5 to 7 minutes on low heat, using a wooden spoon to even the circle.
Once it's golden, flip over onto a plate, add some more butter in the pan, and slide the uncooked side into the pan and cook for another 5 to 7 minutes or till beautifully golden brown.
Once done, turn off the heat and pour the syrup all over, at least 2 ladles full. Let it soak in for a minute or so, then slide onto a plate and sprinkle over with chopped almonds or pistachios.