In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar over medium-high heat. Stir until the sugar dissolves completely, bringing the mixture to a gentle boil. Allow the syrup to simmer for about 10 minutes until slightly thickened. Remove from heat, then stir in 2 tablespoons of rose water and a splash of lemon juice. Set aside to cool.

Take your thawed kataifi dough and cut it into smaller pieces using kitchen scissors. Place the cut kataifi in a large bowl and drizzle with 1 cup of melted butter. Toss until each strand is thoroughly coated.

Grease a baking dish with additional melted butter. Begin layering half of the buttered kataifi into the bottom of the dish. Spread the sweet cheese evenly over the kataifi layer, followed by the remaining kataifi on top.

Preheat your oven to 350°F (175°C). Place the assembled Knafeh in the oven and bake for 40-50 minutes, or until the top is golden brown and bubbling.

After baking, remove the Knafeh from the oven and let it cool for about 10 minutes. Invert onto a serving plate.

Pour the cooled rose water syrup over the warm dessert and sprinkle crushed pistachios on top. Serve warm or cold.