Knafeh

Clarify the butter. Set aside.

Pre-heat oven to 325-F. Butter a 13x9 inch baking dish.

Mix the ricotta, mozzarella, and sugar until well combined.

Place knafeh dough in food processor, or chop up until finely shredded.

Pour the butter over the dough and mix well with your hands to evenly incorporate.

Place half the knafeh on the bottom of the baking dish and gently press to make it even.

Sprinkle the cheese evenly over the dough.

Sprinkle the remaining dough evenly over the cheese and press gently.

Bake for 45 minutes. If the top isn't browned, set under the broiler for a minute or two.

Meanwhile, make the syrup: Combine sugar, water, and lemon juice in saucepan.

Boil over medium heat for about 10-15 minutes or until slightly viscous (225 degrees).

Once the mixture is viscous (it will be boiling) add the orange blossom water.

Remove from heat and cool.

Once the knafeh is done, drizzle the syrup evenly over the top.

Allow to rest 5 minutes; serve warm.