In a medium saucepan, combine water, granulated sugar, and lemon juice. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer for 10-12 minutes until slightly thickened.

Remove from heat and stir in the orange blossom water (or rose water). Let the syrup cool completely at room temperature. It should be cold or at least lukewarm when used.

Preheat oven to 375°F (190°C).

If using frozen kunafa dough, ensure it's fully thawed. Unravel the dough and if the strands are very long, roughly chop them into smaller pieces (about 1-2 inches) using kitchen shears or pulse briefly in a food processor for a finer texture.

In a large bowl, combine the melted butter, powdered sugar (if using), and orange food coloring (if using). Add the shredded kunafa dough and gently toss with your hands, separating the strands, until every piece is evenly coated with the buttery mixture.

Generously grease a 9-inch round baking dish (or 9x13 inch rectangular dish for a larger, thinner Knafeh) with butter.

Take half of the buttered kunafa dough and spread it evenly on the bottom of the prepared dish. Press it down very firmly and compactly with your hands or the bottom of a flat glass to create a solid, even layer.

In a separate bowl, gently mix the shredded mozzarella, drained ricotta, shredded desalted halloumi, and semolina (if using). Spread this cheese mixture evenly over the pressed kunafa layer, leaving about a 1/2-inch border around the edges to prevent cheese from oozing out during baking.

Carefully top the cheese layer with the remaining half of the buttered kunafa dough, spreading it evenly to cover the cheese completely. Gently pat this top layer down; do not press as firmly as the bottom layer to maintain a lighter, crispier texture.

Bake in the preheated oven for 35-45 minutes, or until the top is deeply golden brown and crispy, and the cheese filling is bubbling. The color on the bottom should also be golden, which you can check by carefully lifting an edge with a spatula.

Once baked, immediately remove the Knafeh from the oven.

Place a serving platter larger than your baking dish over the hot Knafeh. Carefully but quickly invert the Knafeh onto the serving platter (the beautifully golden bottom layer will now be the top).

Immediately and generously pour the *cooled* simple syrup evenly over the entire hot Knafeh. Let it sit for 5-10 minutes to allow the syrup to fully absorb into the pastry.

Garnish with finely chopped pistachios and dried rose petals (if using).

Serve warm, cut into wedges, enjoying the perfect balance of crisp pastry, molten cheese, and sweet syrup.