Position rack on bottom of the oven and preheat to 390˚F/200˚C.

Mix the shredded mozzarella, ricotta, and salt in a medium bowl until combined, set aside.

Bend and move the kadaif inside the plastic bag it comes in to begin breaking it up.

With a serrated knife, cut the kadaif crosswise into 1 - 1 ½ inch “slices” and transfer to a large bowl.

Pour the melted ghee over top and massage into the kadaif strands making sure to break up any clumps. This will take some time so be patient. Make sure every strand gets some love. Set aside.

Prepare a 10” cake pan or oven safe skillet by coating the bottom and sides with softened butter.

Transfer half of the kadaif strands into the pan and pack tightly using your hands or the bottom of a measuring cup.

Add all of the cheese mixture on top and press it down into the middle leaving about 1” of space all around. This will ensure that the cheese doesn’t melt out.

Top with the remaining kadaif and pack as tightly as possible.

Bake for 50-55 minutes until the top is golden brown. If the top is browning too quickly, tent with foil.

While the knafeh is baking, make the syrup by combining the sugar, water, and lemon juice in a medium pot.

Bring to a simmer over medium-low heat. Once simmering, turn the heat to low and continue cooking for 8 minutes. Set aside. If using rose water, stir it into the syrup off the heat.

As soon as the knafeh comes out of the oven, pour over half of the syrup. Then invert it onto an oven safe dish or platter. Pour the remaining syrup over the top and garnish with pistachios.

Serve this hot out of the oven and enjoy that cheese pull! If serving later, be sure to reheat it in the oven!