Preheat oven to 350 degrees F.

Butter the baking pan.

If using Nabulsi cheese, soak it overnight in water, changing the water frequently to remove excess salt.

If using Akkawi cheese, soak it for an hour, changing the water frequently to remove most of the salt.

In a large bowl gently loosen the knafeh dough.

Mix the melted butter into the knafeh dough by rubbing it between your hands, adding it little by little, for 10 to 15 minutes until the dough is fluffy and light.

Cover the baking pan with 3/4 of the buttered dough, pressing down lightly.

Add the cheese evenly over the dough.

Add the top layer of the dough, making it thinner than the bottom layer.

If using Ricotta cheese, spread it evenly over the knafeh dough.

Add the mozzarella cheese on top of the Ricotta.

Cover with the remaining half of the dough.

Press down gently.

Bake until lightly golden, about 15 to 18 minutes.