Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan or cast-iron skillet generously with some of the melted butter.

In a small saucepan, combine the water, sugar, and lemon juice over medium heat, bringing it to a boil without stirring until the sugar dissolves.

Reduce the heat to low and let the syrup simmer for about 10 minutes until slightly thickened, then stir in the rose water and remove from heat to cool completely.

In a large bowl, break apart the kataifi dough strands with your hands to separate them, then pour the remaining melted butter over the dough and toss until evenly coated.

Press half of the buttered dough firmly into the bottom of the prepared pan to form an even base layer, extending slightly up the sides.

In a separate bowl, mix the shredded mozzarella and ricotta cheese together, then spread this mixture evenly over the dough base, leaving about half an inch of space around the edges.

Cover the cheese layer with the remaining kataifi dough, pressing down gently to seal the edges and create a smooth top surface.

Bake in the preheated oven for 35 to 40 minutes, or until the top is deep golden brown and crispy.

Remove the Knafeh from the oven and immediately pour the cooled syrup evenly over the hot pastry, allowing it to soak in for at least 10 minutes.

Garnish the top generously with chopped pistachios before slicing into wedges and serving warm while the cheese is still stretchy.