Savoring the sweet delight of homemade Kunefe, a symphony of crispy kataifi, gooey cheese, and sugar syrup. Dive into a slice of Turkish heaven! 300 gr kataifi (shredded phyllo pastry) 320 gr sweet cheese (or unsalted fresh mozzarella) 90 gr ghee, room temperature 60 gr ghee, melted 1 teaspoon grape molasses Sugar syrup 1+1/2 cup(360gr) water 1+1/2 cup(300gr) sugar Prepare the sugar syrup by boiling water with sugar. Cook until reduced by a third and it thickens. Set aside. Finely chop the kataifi with a knife. In a medium bowl, mix the chopped kataifi and melted ghee by pinching with your hands. In a small bowl, combine room-temperature ghee and grape molasses, and stir well. Grease the surface of the trays(I used 13”) with the ghee and molasses mixture. Spread half of the kataifi mixture onto the tray. Press down. Spread sweet cheese over by leaving an inch gap around the corners. Spread the other half of Kataifi. Press down again. You can use the bottom of the other tray to pr...