Knafeh with Giorgio's Mozzarella

Ingredients

• 2 cups white sugar
• 1 cup water
• 1 tsp lemon juice
• 1 tbsp orange blossom water
• 375g knafeh sha'riyah pastry (aka kataifi), placed in room temperature in its packaging for an hour
• 1 cup ghee, melted but not boiled. Reserve 3 tbsp for greasing the pan
• 150g Akkawi cheese, cut into quarters, soaked for 2 hours in room temperature water with water changed every 30 minutes, grate after drained and dried well
• 200g grated mozzarella cheese (use mozzarella balls)
• 2 tbsp white sugar
• ⅓ cup finely chopped pistachios, to serve