1 kg Knafeh dough
2 kg of ready-made cream
230 g ghee or salt-free butter

For the syrup
5 cups of sugar
2 cups of water
1 teaspoon lemon juice
1/4 cup of orange blossom water

Prepare two trays with a short edge (2 cm), one with a diameter of forty cm and the other with a diameter of sixty cm or a little more. Grease the bottom of the larger tray with ghee only to the extent of the area of the small tray.
Dissolve the sugar in the water, then add the lemon juice, stir and leave to boil for 3 minutes, then add the orange blossom water and remove from the heat. Heat the ghee or butter over the fire until it melts slightly. Place the dough in a large pot over low heat.
Sprinkle the ghee over the dough and separate the dough threads from each other with your fingers until the dough absorbs the ghee while stirring it over a low heat. Remove the dough hairs from the heat, then arrange three-quarters of the knafeh on top of the tray greased with ghee in a circular shape and a cm thick, until it covers the required area.
Place the tray. Over a medium heat, fire and rotate over it in a circle, until the color of the bristles adjacent to the tray. To check the redness of the knafeh, dig with your finger in several places to see the bristles adjacent to the tray if they have become red. Remove the tray from the heat to cool slightly, then cover the knafeh dough with an equal layer of cream.
Sprinkle the remaining amount of knafeh hairs on top of the cream layer.
Place a small tray on top of the knafeh tray to completely cover the knafeh. Carefully flip the large tray over the small tray attached to it. Decorate the knafeh with cream and Bussfair blossom jam as desired, then pour a little hot syrup over it, and serve hot