Combine sugar and water in a small saucepan and heat over medium-high heat until the sugar has dissolved.

Remove the syrup from the heat and allow to cool slightly, add the rosewater and lemon juice (optional). Set aside.

Mix 2 tablespoons of melted butter with food coloring or Kunafa powder if using.

Add colored melted butter, non-colored if not using optional colorants, to the bottom of a 9-inch pie pan, cake pan, or knafeh pan and swirl to coat the bottom and side of the baking dish and set aside.

Remove kataifi from the package, place onto a cutting board and cut into small one-quarter inch pieces and place into a large bowl.

Add 16 tablespoons melted butter to chopped kataifi and mix until all pieces are coated with butter.

Place half of the butter kataifi into the baking dish and press firmly into the dish. Use the bottom of a smooth cup or measuring cup to press evenly if desired.

Slice sweet cheese into thin slices and cover the kataifi in the pan. The more cheese you use, the thicker your knafeh will be. We used a full 16-ounces the day we took photos.

Place the remaining chopped kataifi on top of the cheese slices and press lightly.

Using a spatula or a butter knife, gently push the kataifi on the edges of the pan down.

Place pan into preheated 350 Degree F oven and bake for 40 to 50 minutes, or until the top of the knafeh is golden brown and butter is bubbling up the side of the pan.

Remove from the oven and allow to cool for a few minutes.

One it has cooled, invert the knafeh onto a serving plate. A pizza pan works for us.

Place crushed pistachios on top of the knafeh, if using.

Pour half of the reserved and cooled rosewater syrup over the knafeh.

Serve knafeh with remaining rosewater syrup on the side.