Soak the Akawi cheese in a bowl of cold water, changing the water several times to remove the salt completely. Grate the cheese and set it aside in a strainer.

To make the syrup, combine the sugar and water in a saucepan over heat. Stir until the sugar dissolves and the mixture comes to a boil. Add the lemon juice and orange blossom water, stir, then set aside to cool.

Separate the kataifi pastry strands, cut them into small pieces, and add the clarified butter and some of the syrup. Place the mixture in a food processor and process until it becomes fine and even.

Dry the pastry mixture in the oven or microwave for five minutes.

Grease a nonstick baking pan with butter, then spread a 3/4-inch (2 cm) thick layer of the pastry mixture in the pan. Top with a layer of well-drained Akawi cheese.

Bake the kanafeh from the bottom over medium heat so it doesn't burn. When the edges turn golden, it's done.

Prepare a second pan and invert the kanafeh into it so the cheese is on the bottom and the pastry is on top.

Heat a pot of water and place the kanafeh pan over it to warm the kanafeh with steam and melt the cheese.

Finally, pour the room temperature syrup over the kanafeh. It's now ready to serve. Enjoy!