You can make the rose syrup a few days in advance. Heat it before serving. This amount will be enough for 2 -3 kanafeh.

Place the sugar and the water in a small pot. Bring to the boil over medium heat, occasionally stirring until all the sugar dissolves.

Add the rose water and stir well. Lower the heat to simmer and cook for another 10 minutes.

Remove from heat and move into a jug so you can pour the syrup easily. If you are not using the syrup, immediately let it cool completely and store it in a jar in the refrigerator.

You can roast the pistachio in advance a few hours before you prepper the dish. Please keep them in an airtight container.

Roast the pistachios on a dry pan (do not oil the pan) over medium-high heat for 3 - 4 minutes while constantly stirring and tossing them. Be careful not to burn them.

Remove the pistachio from the pan and let them cool completely.

Chop the pistachio roughly and store it in an airtight container until use.

Prepper all the ingredients.

Heat the rose syrup: place the jar containing the rose syrup in a pot with water. Heat the water until the syrup is warm.

If your samna/ghee solidified you can liquify it by heating it the same way as the rose syrup.

Place the kadaif noodles In a large bowl, separate any clumps with your fingers. Pour the melted clarified butter on the noodles and stir with your hands so that all the noodles are buttered.

Butter the bottom of a large pan with a bit of samna and line it with half of the buttered kadaif noodles.

Spread the noodles evenly at the pan's bottom to create a disk-shaped layer and flatten them with your hands. If you spot any spots that are not buttered, pour some more samna on them.

Cover the kadaïf with the cheese.

Cover with the rest of the kadaïf. Flatten with the hands so that it is leveled.

Turn on the heat under the pan on medium-high. Fry the kanafeh for 5 minutes. Use a spatula to check the color of the kanafeh from time to time.

When the kanafeh is golden, gently slid it from the pan into a large plate or serving tray. Be careful with the hot samna.

Grab the plate from the bottom. It might be hot, so use a towel. Flip the pan over the kanafeh. Be careful from hot samna leftovers that might drip.

Press the plate firmly against the pan and use a quick movement to flip them over. We have flipped the kanafeh.

Return the pan to the heat. Fry the other side of the kanafeh for another 5 minutes. Use a spatula to check the color of the kanafeh from time to time. When the kanafeh is ready, slide it from the pan to the plate.

Drizzle the hot rose syrup generously over the kanafeh surface. Be generous but do not drown the kanafeh with the syrup.

Sprinkle the kanafeh with chopped pistachios and serve.