Kunafe
Source: Hamerkaz

10 slices of White Bread
50g unsalted butter, chopped
1/2 cup (70g) semolina
2 cups (250g) Akawi or Halomi Cheese
9 tbs. Fresh breakfast cream
3 cups water
3 tbs. Flower water
Sweet Syrup

Preheat the oven to moderate heat 175 C.
Grate the cheese and soak it in water for 2 hours to remove the salt. Change water once or twice. Drain cheese in colander.
Remove crusts from bread slices, chop, place in a mixing bowl with butter. Knead with finger tips, add flower water.
Keep on kneading until you get a semi-dry dough.
Grease a 25cm round oven pan and spread the dough until it covers the bottom of the pan.
Sprinkle the drained cheese on top of the dough.
Place the cream in a sauce pan, add water and semolina. Place the saucepan on low heat, cook, stirring, until the mixture boils and thickens with a consistency of double cream. Remove from heat.
Pour the cream mixture on top of the cheese. Place the pan in the oven and cook for 45 minutes.
Invert the kunafa onto a serving plate, trickle the sweet syrup on the hot kunafa and serve immediately.