If using salty cheese (like Akkawi or Queso Fresco), soak in water for 2 hours to remove excess salt.

Slice both the sweet cheese and mozzarella into ¼-inch thick pieces.

Press between paper towels to remove moisture (skip this step if using ricotta).

Preheat oven to 450°F (230°C).

Generously brush baking pan(s) with melted butter/ghee.

In a large bowl, shred the kataifi into 1-3 inch strands.

Mix ghee with food color, then rub into the kataifi with your hands until evenly coated.

Press ¾ of the kataifi into the pan, forming a firm, even base (push some up the sides to create a "tart" shape).

Layer sweet cheese (crumbled) first, then mozzarella (torn into chunks). Press down gently.

Cover with the remaining kataifi, pressing firmly.

Bake for 20-25 minutes until golden, crispy, and loosened from the pan.

While baking, combine sugar, water, and rosewater in a saucepan.

Bring to a boil, then simmer 1-2 minutes until sugar dissolves. Let cool slightly.

Once baked, immediately flip the knafeh onto a serving plate.

Generously drizzle with syrup (fully saturate but don’t flood it).

Garnish with chopped pistachios.

Serve hot/warm for the best texture!