Warm knafeh with pistachio syrup in Beirut

Shredded phyllo dough glistens under the amber glow of a nearby candle, its golden strands layered thick and crisp. A generous mound of white cheese fills the center, peeking through the pastry at the edges. Crushed green pistachios dust the top in a vibrant, uneven ring. Clear syrup pools in the crevices, catching the low light and creating tiny, bright reflections on the ceramic plate. The window frame behind is dark, suggesting late night, while the room remains quiet and still. One strand of dough drapes over the rim, ending in a sharp, syrupy point against the matte white surface.