Knafeh

Sweet Levantine pastry of shredded filo (kataifi) or fine semolina dough layered over soft white cheese, usually akkawi or a similar mild salty stretching cheese, baked until the pastry goes deep gold and crisp, then drenched in orange-blossom or rose-water syrup while still hot. Served warm, often with crushed pistachio scattered on top. The signature is the salt-sweet contrast; the cheese stays savoury and stretchy under the crisp sugar-soaked pastry. With floral aromatics from the syrup adding the third axis.