Start by desalting the Akkawi cheese: Cut the Akkawi cheese into medium-sized squares, cover with water and soak for 8 hours, changing the water every 1 hour to reduce its saltiness. Strain and set aside.

Prepare the sugar syrup. Set aside to completely cool down.

To clarify the butter: In a heavy bottomed saucepan, heat butter over medium heat until it is melted. Set aside for 15 minutes. You will notice the milk solids fall to the bottom, strain it through a wire sieve lined with several layers of cheesecloth. Pour the melted butter over the cheeseclotth andget rid of the milk solids.

Defrost the shredded filo pastry if frozen. Lightly pull the dough with your hands to separate into a loose pile. Add to a food processor, you may probably need to do that in batches, and pulse a few times, keeping it coarse.

Pour 1/4 cup of the clarified butter to a 30cm/12 inches round cake tin. Add a small pinch of food coloring. Spread and diffuse the food coloring with the clarified butter by using a brush, making sure to cover the whole tin.

Using your hands, mix together the shredded filo pastry with the remaining clarified butter. Divide into 2 equal portions.

Transfer first portion to the greased cake tin and press the shredded pastry into the bottom of the tin and slightly up the sides, use the bottom of a flat measuring cup to do this.

Equally add the strained cheese to completely cover the surface.

Add the remaining shredded pastry to fully cover the cheese, and press it gently with your hands.

Bake in a preheated oven, to 200°C/400°F, about 30 minutes or until the top and bottom of the kunafa,/knafeh turn golden and crisp.

Remove from the oven, and loose the edges with a knife. Invert to a serving plate.