Combine sugar, lemon juice and water and bring to a boil. Reduce the heat and simmer until the ingredients thicken into syrup. Add the rose water and remove from heat.

Process the Kataifi in a food processor until it crumbles uniformly (unless using the cornflakes). Add the unsalted melted butter and mix well.

Use some of the crumbs and coat a 10-inch pie plate with it. ( you can also use a spring cake tin) Compress the crumb on the base and sides. Reserve some of the crumbs to coat the top.

Heat the cream and milk in a saucepan over medium-high heat until hot but not boiling.

Add the semolina  and cook for an extra 2 minutes while constantly stirring until the mixture thickens slightly. Remove from heat, add the grated mozzarella cheese and stir to mix evenly.

Pour this cream mixture over the prepared pan, making sure to level the top. Chill in the fridge for the cheese to firm.

Meanwhile, preheat your oven to 180 degrees Celsius when the cheese chills.

Coat the firmed cheese with the reserved buttered crumb mix

Bake in the preheated oven for 30 minutes, or until it’s you get a rich golden brown color

Remove from the oven and leave it to cool for 15 minutes. Coat with the syrup and serve warm.

Enjoy the soft texture!