Start with the syrup: Combine 3 cups sugar with 1 cup water in a saucepan. Bring to a boil, then after 10 minutes of boiling, add 1 tablespoon lemon juice, 1 cinnamon stick, and 2 cardamom pods for flavor.

Next, to make the arisha: Heat 2 liters (about 8 1/2 cups) milk in a pot until it comes to a full boil. Add 3 tablespoons vinegar and stir until the milk curdles and the whey turns greenish. Strain the curds using a fine sieve and let them cool.

Prepare the kunafa dough: Finely chop the kunafa dough using a sharp knife so you don't need to chop it again.

Gradually drizzle the melted butter over the kunafa dough, tossing gently to coat without kneading, so the dough doesn't become sticky.

Mash the mozzarella cheese with the arisha and the small cup of double cream. Grease a baking pan with butter.

Set aside about 1 medium cup of the kunafa dough for later.

Spread the remaining kunafa dough evenly in the prepared pan and press it down firmly. Add the cheese mixture on top, keeping it away from the edges.

Press the dough down again to make it even.

Sprinkle the reserved cup of kunafa dough over the cheese layer. Cover the pan with plastic wrap, place a flat plate on top, and gently press with a light weight. Refrigerate for 1 hour.

Bake in a preheated oven at 350°F (180°C) for 40 minutes.

Remove from the oven and invert onto a suitable serving plate.

After 5 minutes, pour the syrup over the kunafa and garnish with chopped pistachios.

Enjoy! Everyone who tries this will love it.