Ingredients
Place half a kilogram of Al-Mashroo' cheese in a bowl, and cover it with water.
Let the cheese soak until it becomes sweet in taste and completely loses its salt, changing the water occasionally.
Also, soak 300 grams of shredded mozzarella cheese in water to remove the salt, changing the water from time to time.
Drain both the Al-Mashroo' cheese and the mozzarella cheese well, and place them in one bowl.
Add a quarter cup of sugar, and a teaspoon each of orange blossom water and rose water to the cheese mixture, then stir the ingredients gently until well combined.
In a 12-inch round baking dish, place three tablespoons of butter and half a teaspoon of kunafa dye powder.
Stir the ghee with the dye until they blend and color evenly, then grease the edges of the dish with the mixture.
Mix half a kilogram of kunafa with a cup of ghee, crumble it, and stir well until the kunafa absorbs the butter and becomes one uniform color.
Place about three-quarters of the kunafa (approximately 350 grams) in the baking dish, spread it evenly, press it down, and raise the edges slightly.
Spread the cheese mixture evenly over the kunafa, then press it down well to form an even layer.
Distribute the remaining kunafa on top of the cheese layer evenly, and press it lightly.
Place the dish in a preheated oven on high heat and bake for about 40 minutes, or until the edges and sides are golden brown.
Remove the dish from the oven, let it cool for five minutes, then flip it onto a wide plate, and it’s ready to serve.