Combine the sugar and water in a saucepan over heat and stir until the sugar dissolves.

When it starts to boil, add the lemon juice and let the syrup boil for 10 minutes, then remove from heat.

Add the orange blossom water and rose water, then set aside to cool.

Chop the kataifi dough into small pieces with a knife, then rub it with your hands to separate the strands.

Melt the butter without letting it get hot, then pour it over the kataifi and mix well.

Divide the kataifi in half. Spread the first half evenly in a buttered baking pan and press it down firmly with the bottom of a cup.

Slice the mozzarella cheese and arrange it evenly over the kataifi, then press it down gently with your hand.

Spread the remaining kataifi evenly over the cheese, then press it down again with the bottom of a cup.

Bake in a preheated oven at 400°F (200°C) for 30–40 minutes.

Remove from the oven and immediately pour the cooled syrup over the knafeh. Serve hot.