so, that is a traditional way of making the knafeh with the ashtah, the heavy clotted cream.another filling is some sort of cheese like a ricotta cheese or an unsweetened cheese would be really nice, too. another way to make it and how we're making it today and how i most love to enjoy mine is with a heavy cream and semolina mixture that's going to create this beautiful creamy custard. so, the first thing that we're going to start to do is you can see i'm already pulling apart our shredded phyllo dough. basically, shredded phyllo dough, you can find right next to the sheets of phyllo dough like we have right here just to show you the difference. basically, what it is, it is just shredded, it's just the sheets that have been shredded, kind of resembling angel hair pasta, almost. you can see this is actually just one box, one pound and look how much we have. so, now, what we're going to do is i have a big saute pan here. i'm going to just get our heat on to medium high, and to this we're a going to be adding just two tablespoons of our clarified butter, and what we're going to