To prepare the sherbet (simple syrup), mix cold water and sugar in a deep saucepan and start cooking on low heat. Dissolve the sugar by constantly stirring before the water begins to boil.

After it starts to boil over low heat, let it boil for another 3-4 minutes. At this stage, the syrup will not be drop by drop, it will have reached the consistency to be poured like a string.

Turn off the stove and add the lemon juice. After mixing the lemon juice, set it aside to cool.

To moisten the shredded phyllo dough, heat butter in a small pot just enough to melt but not too hot.

Cut the shredded phyllo dough into small pieces with your hands in a mixing bowl.

Pour the melted butter on the shredded phyllo dough. Moisten all shredded phyllo dough pieces by absorbing butter by linting with your hand. While doing this, be careful not to knead by applying pressure so that it does not turn into a regular dough. With gentle movements, keep the shredded phyllo dough in the form of strings and moisten it.

Preheat the copper knafeh pan. Spread butter on the bottom of the pan. Place half of the shredded phyllo dough to cover its bottom and press it in the pan on low heat. Smooth the pieces on the edges with a spatula so that they do not burn.

Cut the cheese into string pieces with your hands or knife.

Place the cheeses on the shredded phyllo dough, leaving 1 cm of space on the edges.

Then place the remaining shredded phyllo doughs to cover the cheese completely. Press on the top and shape by pressing the edges with a spatula.

When the bottom is completely golden brown, press down lightly with your hand. Turn the knafeh over with a wide spatula or using a flat plate or lid. Don't forget to add butter to the pan when turning it upside down.

When both sides are golden brown, pour the cooled syrup over it and cook on low heat for 1 more minute.

Add chopped pistachios on it and serve hot or warm.

Enjoy the combination of melted cheese and sherbet.