Kunafa (Arabic/Middle-Eastern Cheescake)

Tip the seviyya/vermicelli in with the melted ghee into a large bowl. Dissolve the orange colour in the ghee, and pour inside the vermicelli bowl, using both hands to toss them through until well-coated with ghee and colour.

Add the honey, or if you wish, use powdered sugar, and toss again until well-mixed. Keep aside.

Use a large spatula or wire whisk and mix the ricotta with the cheese spread, until smooth and creamy. Mix the sugar in. Grate the mozzarella and keep in a separate bowl. Pour the sugar and water into a large pot, and put it to boil.

When the syrup begins boiling fast, add the orange blossom water, and stir. Let the syrup reach one-string consistency and switch off flame. Grease a 9-inch spring-form pan with ghee or butter.

Begin with a layer, about an inch thick, of the seviyyan, and use your fingers or the back of a glass/bowl to tap and smooth it out evenly. Pour the filling over the seviyyan evenly, and then spread the mozzarella on top evenly, covering all sides.

Repeat the seviyyan layer, and cover the top well, pressing down the sides gently. Bake in a pre-heated oven for 30 to 40 mins, at 160 C, or until top is crusty and golden.

Once done, and while still hot, quickly pour the syrup on top all over. Let it stand, allowing the syrup to soak in for 5 to 10 mins, and then garnish with chopped pistachios, slice, and serve warm.