Kinafi be Jiben (Middle Eastern Cheesecake)

Ingredients

• •Syrup:
• •2 cups sugar
• •1 1/4 cups water
• •2 teaspoons lemon juice
• •2 teaspoons butter
• •4 tablespoons flower water
• •Pastry:
• •2 cups clarified butter
• •1 pound kinafi noodles (available in Middle Eastern stores)
• •1/12 pounds fresh stretchy cheese (purchased from a cheese factory) or ricotta cheese or a mix of the two

Directions

1. 1To make the syrup combine sugar and water in a saucepan and place over high heat; stir. Bring to a hard boil. Add lemon juice and boil for 2 minutes. Add butter and flower water and remove from heat. Set aside.
2. 2Two very shallow baking pans are needed for the following steps: one 10 inches in diameter and the other one somewhat larger.
3. 3Pour clarified butter into the larger baking pan. Place over medium heat. Place the kinafi noodles over the butter and begin separating and shredding them. Using two forks, turn them over occasionally - the aim is to cook the noodles slowly, have them absorb the butter and become golden in color. The process will take 15 to 20 minutes.
4. 4Arrange half the noddles over the bottom of the smaller baking pan. Press down firmly. Spread with cheese, smoothing it out with a spoon dipped in water. Arrange the remaining noodles over the cheese. Press down firmly again.
5. 5Bake in a 350 degrees Fahrenheit.oven for 15 to 20 minutes. Wash the larger baking pan. Place it over the baked kinafi and flip them over, transferring the kinafi into the larger pan. Bake for another 10 to15 minutes. Pour on half the syrup, reserving the rest of the syrup to spoon over individual servings if desired.
6. 6Served while still warm, with additional heated syrup if desired.