Knafeh Osmalieh Baked in the Oven

Prepare two high-edged round pans measuring approximately 10 inches

Grease the pans generously with ghee

Take half of the knafeh dough, loosen it without breaking or cutting, and place it in the bottom of the pan, pressing lightly to form a layer

Place a piece of nylon paper on top of the knafeh

Place a heavy weight, such as a pot filled with water, on top

Leave it for two hours on the counter

Repeat the same process with the remaining half of the knafeh dough

Drizzle one cup of melted ghee over each knafeh disk

Preheat the oven to 200°C

Bake the pans in the oven for 25 minutes or until the knafeh is golden brown and holds together, and it should move and separate from the pan edges when shaken

Remove the pans from the oven and carefully drain the excess ghee

Allow the pans to cool completely

For the cheese mixture, in a medium-sized pot, combine the milk, flour, starch, sugar, and rose water, use a whisk to mix until the starch dissolves and ingredients are well combined

Place the pot on medium heat and stir continuously with a wooden spoon until the mixture thickens and forms a smooth cheese mixture

Transfer the cheese mixture to a dish, cover with plastic wrap touching the surface, and let it cool completely

For assembly, on a serving plate, place one layer of knafeh, drizzle with a little syrup, spread the cheese mixture, and sprinkle with a little pistachio

Place the second knafeh layer on top of the cheese mixture

Drizzle syrup over the top and sprinkle generously with ground Aleppo pistachio, then serve