Make the syrup first: In a small pot, combine 1 cup sugar and 3/4 cup water. Bring to a gentle boil, then lower the heat and simmer for 8-10 minutes. Add 1 teaspoon lemon juice near the end. Optionally, add 1/2 teaspoon of rose water or orange blossom water after turning the heat off and set aside to cool.

Prep the pistachio filling: Chop pistachios finely, leaving some bigger bits for crunch. Add a pinch of salt. If desired, stir in 1-2 tablespoons of sweetened condensed milk or a spoon of cream for a creamier filling.

Preheat your oven to 375°F (190°C).

Coat the kataifi dough: Place thawed kataifi in a large bowl, pulling it apart so it’s fluffy and not clumped. Pour 3/4 cup melted butter over it and toss until evenly coated.

Assemble the kunafa: Lightly butter your pan, add about half the dough and press down firmly. Sprinkle pistachio filling evenly, add remaining dough on top, and press down again.

Bake for 25-35 minutes until the top is deep golden brown. Cover loosely with foil if it browns too fast.

As soon as it comes out of the oven, pour syrup slowly all over. Let it rest for 10 minutes before slicing.