In a medium saucepan, combine sugar and water. Cook over high heat until boiling. Reduce heat to low and simmer for 10 minutes. Syrup will thicken slightly. Stir in lemon juice. Remove from heat and stir in rose or orange blossom water.
Defrost cheese, crumble by hand, and set aside.
Brush a 9″ x 12″ rectangular baking pan with 3 ½ oz of butter ghee to cover bottom and sides of pan.
Using your fingers, loosen shreds of kataifi in a large bowl. Add remaining butter ghee and mix to combine, ensuring it is well coated.
Transfer kataifi into prepared pan and gently press into bottom and up the sides.
Spread cheese evenly over kataifi, leaving a small border. Cook on medium-low heat, rotating pan back and forth for 15-20 minutes or until kataifi pulls away from the side of the pan and cheese is melted. Use paper towel to remove excess liquid from the surface.
Using a knife to run around edges of pan, loosen the kunafa. Remove from stove top and invert onto a slightly bigger pan. Shredded kataifi should be on top and cheese on the bottom.
Cover the entire surface with hot sugar syrup immediately. Cut finished kunafa into pieces. Garnish top with chopped pistachios.