Make the simple syrup first so it has time to cool. Combine the 2 cups sugar and 1 cup water in a Saucepan over medium-high heat. Stir until the 2 cups sugar dissolves, then bring to a boil. Reduce heat to medium and simmer for 8–10 minutes until slightly thickened. Remove from heat, stir in the 1 tsp lemon juice, 新鲜挤榨, 1 cup water, and 1 cup water (if using). Set aside to cool to room temperature — the syrup must be cool (or warm at most) when it hits the hot kunafa.

Preheat your Oven to 375°F. Generously butter a Baking Dish.

Place the 16 oz kataifi shredded phyllo dough, 细切 (解冻后，恢复至室温) in a large Mixing Bowl and use your hands or Kitchen Shears to cut and loosen the strands into roughly 1–2 inch pieces. The dough should be fluffy and separated, not clumped.

Pour the melted ¾ cup unsalted butter, 融化 over the shredded dough. If using 1 tbsp orange food coloring (optional) (可选但传统做法), mix it into the melted ¾ cup unsalted butter, 融化 before pouring. Toss and squeeze the dough with your hands until every strand is evenly coated and the color is uniform.

Press roughly half of the buttered 16 oz kataifi shredded phyllo dough, 细切 (解冻后，恢复至室温) into the bottom of the prepared Baking Dish in an even, firmly packed layer. Use the flat bottom of a Glass (Large) or Measuring Cups to press it down firmly — this is important for a sturdy, crispy base.

In a Mixing Bowl, combine the 16 oz mozzarella cheese, 切丝、全脂 (低水分), 8 oz ricotta cheese (全脂牛奶), and 2 cups sugar. Mix well until evenly combined.

Spread the cheese filling evenly over the pressed 16 oz kataifi shredded phyllo dough, 细切 (解冻后，恢复至室温) base, leaving a small border around the edges. Smooth it into an even layer.

Top the cheese layer with the remaining buttered 16 oz kataifi shredded phyllo dough, 细切 (解冻后，恢复至室温). Spread it evenly and press it down firmly with your hands or the bottom of a Glass (Large) to form a compact, even top crust.

Bake in the preheated Oven for 35–40 minutes, until the top is deep golden and crispy. The edges should be visibly golden brown. If the top is not golden enough after 35 minutes, switch to broil for 2–3 minutes — watch it closely.

Remove the kunafa from the Oven. Immediately and confidently flip the Baking Dish onto a large serving platter or tray. The golden crust should now be facing up. If any spots need adjusting, gently press them back into place.

While the kunafa is still hot, pour about two-thirds of the cooled syrup evenly all over the surface. Listen for the satisfying sizzle. Let it soak for 2 minutes, then taste — add more syrup to your preference. Kunafa should be sweet and moist but not swimming in syrup.

Immediately sprinkle the finely chopped ½ cup pistachio, 研碎、生、切碎、无盐 generously over the top. Slice and serve warm while the cheese is still stretchy and gooey. Kunafa is best enjoyed right away.