Soak the cheese in water for 24 hours, changing the water 4 to 5 times.

To make the syrup, dissolve the sugar in 1 1/2 cups water (about 360 ml) over medium heat. Add the rose water and orange blossom water, stirring until the mixture begins to boil. Remove from heat and set the syrup aside.

Spread the kataifi or knafeh dough in a baking pan and bake in a preheated oven at 350°F (180°C) until the bottom and edges turn golden brown.

Cut the cheese into small cubes and place in a saucepan. Cook over medium heat, stirring, until the cheese releases its water, then drain the liquid.

Add the semolina flour and 1/2 cup of the syrup (about 120 ml) to the cheese and mix. When the cheese mixture starts to boil, remove from heat and pour over the baked dough.

Place a large serving plate over the baking pan and carefully invert the pan so the knafeh is on the plate. Remove the pan and cut the knafeh into squares.

Serve the knafeh pieces with the remaining syrup.