In a medium saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium-high heat, stirring continuously until the sugar fully dissolves.

Reduce the heat to low and simmer the syrup for 10 minutes until slightly thickened. Remove from heat, stir in the rose water and orange blossom water, and set aside to cool completely.

Preheat your oven to 375°F (190°C). Generously butter a 10-inch round baking pan or a large cast-iron skillet to prevent sticking.

Place the thawed kataifi dough in a large bowl and use your fingers to gently pull the strands apart. Chop the dough roughly into 1-inch pieces, then pour the melted butter over the top and massage it in until every strand is evenly coated.

Press half of the buttered kataifi firmly and evenly into the bottom of your prepared pan to create a solid crust. Spread the ricotta cheese over the crust, followed by the shredded mozzarella, leaving a 1/2-inch border around the edges.

Cover the cheese layer evenly with the remaining kataifi dough. Press down gently to compact the dessert and seal the cheese inside.

Bake in the preheated oven for 35 to 40 minutes. You will know it is ready when the top and edges are a deep golden brown and beautifully crispy.

Remove the knafeh from the oven and immediately pour the cooled syrup evenly over the hot pastry. Garnish with the crushed pistachios and slice immediately to enjoy the ultimate hot cheese pull.