Preheat oven to 200 degrees Celsius. Shred coarse “kunafa” dough on cookie sheet. Melt butter. Mix in oil into butter. Drizzle on top of the “kunafa” and hand mix. Spread the mixture out evenly.
Bake for about 10 minutes, mixing the “kunafa” several times throughout baking. When still warm, drizzle with several tablespoons of sugar syrup and let absorb.
In the meantime, toast pistachios on medium heat. In a mixer, pulse the pistachios until ground. Make sure the pistachios don’t turn into butter. Pulse a couple of seconds at a time until the pistachios are finely ground.
On medium-high heat, melt ghee in a nonstick saucepan. Add soft “kunafa” dough and continuously mix and cook for 5-10 minutes, until slightly golden brown.
Add soft “kunafa” to mixer with the pistachios. Add the rose water, orange blossom water, and icing sugar. Pulse until ingredients are incorporated. Now you have what is called “mafrooke.”
Divide the “mafrooke” into 8 even pieces. Use a muffin tin. Encase one muffin tin with plastic wrap. Press down “mafrooke” dough. Turn over. Place “mafrooke” into a cupcake liner. Do the same for the rest.
Spread a dollop of “ashta” onto each “mafrooke” piece.
Top the “ashta” with a handful of cooled “kunafa.”
Serve cold with sugar syrup.
There is a difference between coarse and soft kunafa dough. Coarse kunafa dough looks like a vermicelli. Soft kunafa dough looks like grated cheese.