Once boiling, reduce to medium-low and simmer for 8–10 minutes until slightly thickened. Add lemon juice and simmer 1 more minute to prevent crystallization.

Remove from heat, stir in rose or orange blossom water if using, and let cool to room temperature. Syrup should be warm or room temperature when poured over hot knafe.

Prepare pistachio topping

Coarsely chop 160 g of the pistachios for the center topping and reserve 40 g for final garnish. For a uniform look, pulse in a food processor until coarsely ground; avoid turning into a paste.

If desired, mix the chopped pistachios with 1–2 tablespoons powdered sugar to slightly sweeten and help them hold on the surface.

Prepare knafe filling

Make pastry cream base

In a medium saucepan, whisk together 500 ml milk, 60 g sugar, 40 g fine semolina, and 20 g cornstarch. Warm over medium heat, stirring constantly until the mixture thickens and just comes to a gentle boil, about 6–8 minutes.

In a small bowl, whisk the 3 egg yolks. Temper the egg yolks by adding 2–3 tablespoons of the hot milk mixture slowly while whisking, then return the tempered yolks to the saucepan, whisking constantly.

Cook for 1–2 more minutes until very thick and glossy. Remove from heat and stir in 1 tsp vanilla and 1 tsp orange blossom water if using. Let cool slightly.

Fold in the drained ricotta (250 g) and shredded mozzarella (150 g) into the warm pastry cream until homogeneous and smooth. Taste and add 1 tbs sugar if you prefer a sweeter filling. The filling should be thick but spreadable; if too stiff, stir in 1–2 tbs milk.

Prepare kataifi and assemble

Preheat oven to 190°C (375°F). Lightly butter a 30 cm (12 in) round or rectangular baking pan.

Take the kataifi out of packaging and, using your fingers, gently loosen and fluff the strands. If chilled or frozen, let it come to room temperature or microwave briefly (30–60 seconds) to soften, then fluff.

Place the kataifi in a large bowl and sprinkle with 2 tbs sugar and 1 tsp salt. Pour the 200 g melted butter over the kataifi in several additions, using your hands (wear food-safe gloves) or two forks to work the butter evenly through the strands until well coated and the strands separate into loose clumps.

Press roughly half of the buttered kataifi evenly into the bottom of the prepared pan, creating a compact base layer (about 1.5–2 cm thick). Use the back of a flat spoon or your palm to press firmly so it binds together.

Spread the prepared cheese-pastry filling evenly over the base, leaving about 1 cm free at the edges to help the top layer adhere.

Sprinkle the coarsely chopped pistachios (about 160 g) in an even layer over the filling.

Top with the remaining kataifi, distributing it evenly and pressing gently to compact the surface. Brush remaining melted butter over the top until the surface is well coated.

Optional: sprinkle 1 tbs sugar over the top for extra caramelization.

Bake and finish

Bake in the preheated oven for 30–40 minutes, rotating the pan halfway, until the top is deeply golden brown and crisp and the filling is bubbly. If the top browns too quickly, cover loosely with foil for the last 10–15 minutes.

Remove from oven and wait 2–3 minutes, then immediately pour the cooled (room-temperature) sugar syrup evenly over the hot knafe. Use 150–200 ml syrup for moderate sweetness; reserve the remainder for serving.

Allow the knafe to rest for 10–15 minutes so syrup is absorbed and the dessert sets.

Garnish with the reserved chopped pistachios and dust with powdered sugar. For traditional presentation, run a knife around the edges and cut into square or diamond-shaped pieces.

Serve warm (not piping hot) so the cheese is melty and the pastry is crisp. Reheat gently in a low oven if serving later.