Lightly grease the tin

Assemble the Food Processing Attachment

Fit the fine slicing disc

Select speed 4, gradually add the first item of ingredients 1 (kunafa dough) into the feed tube, use the pusher to feed the ingredients through

Transfer the shredded mixture into a large mixing bowl

Add the remaining ingredients 1 (melted ghee) into the mixing bowl, stir to thoroughly coat the mixture in the melted butter

Transfer two thirds of the mixture into the prepared tin

Use a spoon or spatula to spread the mixture out to cover the base of the tin and up the sides- like a wall around the pan. This will encase the cream filling that we will add

Ensure there are no visible holes and that there is an even layer

Set aside

Preheat the oven to 200 C

Add the first 7 items of ingredients 2 (milk, cream, sugar, semolina, cornflour, rose water, orange blossom water) into a medium saucepan, whisk until well combined without any visible lumps

Place the saucepan over a medium-high heat, bring to the boil whilst whisking constantly to prevent the cream from sticking to the bottom

Reduce the heat to medium for about 5 minutes to continue to thicken (it will thicken whilst cooling)

Remove the pan from the heat, allow to cool for 5-10 minutes

Transfer half of the cooled cream mixture into the prepared crust

Add the remaining ingredients 2 (grated mozzerella), on top of the cream mixture

Add the remaining cream mixture into the prepared crust

Cover the filling with the remaining third of the shredded pastry mixture

Ensure the cream is completely covered in an even layer

Press down lightly with the back of a spoon over the top of the crust to make it level and firm

Bake for 40-50 minutes until golden brown

Add ingredients 3 (sugar, water, Lemon juice, orange blossom water, cardamom pods) into a small saucepan

Place the saucepan over a medium-high heat, bring to the boil then reduce to a simmer for 10 minutes until reduced by around a half

Remove from the heat

Remove the cardamom

Transfer the sugar syrup into a jug

Set aside to cool

Remove the cooked Kunafa from the oven

Immediately pour two thirds of the cooled sugar syrup evenly over the baked Kunafa, reserve the remaining syrup for later

Let it rest in the pan for 10 minutes

Retrieve and clean the Food Processor bowl

Assemble the Food Processor Attachment

Fit the knife blade

Add ingredients 4 (pistachios) into the Food Processor bowl

Use the pulse function in 3- 4 short bursts to finely chop

Invert the warm Kunafa onto a serving plate

Garnish with the chopped pistachios and dried rose petals

Serve straight away with the remaining sugar syrup