Melt the clarified butter (or ghee) and unsalted butter together over heat, then pour over the shredded kataifi dough. Rub the dough well with your hands. Grease a small, shallow skillet with a little butter. If you like, add a little knafeh food coloring for a golden or reddish color.

Spread the mozzarella cheese evenly over the dough, then cover with another layer of kataifi dough. This type of cheese is not salty and doesn’t need to be soaked—just rinse it briefly.

Place the pan over medium heat for several minutes until the bottom is golden and the cheese melts. Then flip the knafeh into a larger skillet to brown the other side.

Immediately flip the knafeh onto a serving plate. Pour simple syrup over the knafeh to taste, then garnish with finely ground pistachios if you have them.