Prepare the syrup first. In a small pot, combine sugar and water. Bring to a gentle boil and simmer for 8–10 minutes until slightly thickened. Stir in lemon juice and simmer 1 more minute. Remove from heat and add orange blossom or rose water, if using. Let it cool to room temperature. This gives you warm cake + cool syrup contrast.

Clarify the butter. Melt butter slowly, skim off the foam, and pour off the golden fat, leaving milk solids behind. This prevents burning and sogginess. Keep the clarified butter warm and fluid.

Preheat and prep pan. Heat oven to 375°F (190°C). Grease a 9- or 10-inch springform pan or cake pan with butter. Line the base with parchment for easy release.

Make the filling. In a bowl, mix ricotta, mozzarella, heavy cream, 2 tablespoons sugar, and a pinch of salt. If using semolina, stir it in. The mixture should be creamy but not runny.

Fluff the kunafa strands. Pull kataifi apart with your fingers to loosen clumps. You want airy, separated strands—this yields a crisp top.

Butter the strands. Pour most of the clarified butter over the kataifi and toss gently with your hands to coat evenly. Reserve 2–3 tablespoons for the top and edges.

Build the base. Press half the buttered strands firmly into the pan, pushing some slightly up the sides. Use a flat-bottom glass or measuring cup to compact the layer without crushing it completely.

Add the filling. Spread the cheese mixture evenly, leaving a small border (about 1/2 inch) around the edges so it doesn’t leak out.

Top with strands. Cover the filling with the remaining kataifi. Press gently to seal the edges. Drizzle the reserved butter over the surface, especially around the rim for even browning.

Bake. Place on the middle rack and bake for 30–40 minutes, or until the top is deep golden and the edges are sizzling. Rotate the pan in the last 10 minutes if needed for even color.

Syrup time. Remove from the oven and immediately pour 2/3 of the cooled syrup evenly over the hot kunafa. You should hear a light sizzle. Let it soak for 5–10 minutes, then taste a corner. Add more syrup to your preference, but avoid over-soaking.

Rest and release. Run a knife around the edge. If using a springform, unclip after 10 minutes. If using a cake pan, invert onto a plate (optional) for a darker top, then invert again onto the serving platter to keep the crispy side up.

Garnish and serve. Sprinkle pistachios over the top. Serve warm for the best texture and cheese pull.