Spread out the kataifi dough and drizzle the butter over it. Rub the butter into the dough until the strands are separated. You can cut the dough into smaller pieces to make it easier to work with. Divide the dough in half to make two layers.

In a baking pan, press one layer of the kataifi dough and toast it on the stovetop or in the oven. If using the stovetop, keep rotating the pan over medium heat until the dough is golden and crisp. Repeat this step to make the second layer. Once done, pour hot simple syrup over the layers while they're still hot, then let them cool.

After toasting the kataifi, take one of the layers and crumble it. Sprinkle ground cinnamon to taste—this will be the top layer.

To make the mahalabia, mix all the ingredients and cook over heat until thickened. Finally, add rose water and orange blossom water for flavor.

To assemble, place the first layer of kataifi in your serving dish, then spread the mahalabia over it. Top with the crumbled, cinnamon-sprinkled kataifi, pressing gently so it sticks to the pudding. Serve with a drizzle of simple syrup.