1 lb shredded phyllo dough (kataifi)

1 lb unsalted ricotta cheese (or mozzarella)

1/4 cup unsalted butter, melted

1/4 cup sugar

1 cup water

1 tablespoon lemon juice

1 tablespoon rose water or orange blossom water (optional)

1/4 cup ground pistachios for garnish

Preheat your oven to 350°F (175°C).
In a large bowl, combine the shredded phyllo dough with the melted butter. Mix well, ensuring the dough is evenly coated.
Grease a 9×13-inch baking dish and spread half of the buttered phyllo dough in an even layer at the bottom of the dish.
In another bowl, combine the ricotta cheese with sugar. Spread this mixture evenly over the phyllo dough.
Top the cheese mixture with the remaining phyllo dough, pressing it gently into place.
Bake in the preheated oven for about 30-40 minutes or until the top is golden brown and crispy.
While the knafeh is baking, prepare the syrup. In a small saucepan, combine the water, sugar, and lemon juice. Bring to a boil, then reduce the heat and let it simmer for 10 minutes. Add rose water or orange blossom water if desired.
Once the knafeh is out of the oven, pour the hot syrup evenly over the dessert. Let it absorb the syrup for a few minutes.
Garnish with ground pistachios before serving.

Cheese Substitution: You can swap the ricotta for mozzarella for a more traditional filling or blend both for a smoother texture.

Flavor Variations: Add a bit of vanilla extract to the cheese mixture or mix in spices like cinnamon or cardamom for extra flavor.

Syrup Variations: If you prefer a different aroma, swap the rose or orange blossom water with vanilla extract.