To Prepare Syrup: 

In a saucepan heat water, sugar, cardamom, cinnamon stick, lemon and orange over high heat.  Boil until reduced by half and thickened.

Set syrup aside while making the kanafe. (The syrup will be added in the later steps of the recipe.)  

For the kanafe:

 Separate kadayif noodles with your hands.

Mix kadayif noodles with clarified butter.

Coat a large (28-cm / 12-inch) sauté pan with butter.  Place ¾ kadayif noodle mixture into the pan and press down.

Sprinkle cheese over kadayif and top with remaining kadayif mixture, also pressing down.

Cook over a low heat for about 10 minutes. 

Remove pan from heat and place a large plate on top of pan. Flip over the kanafeh, add a bit of butter to frying pan and fry the other side of the kanafeh for two-three minutes, until golden. 

Transfer to a serving plate and drizzle syrup over top.

Garnish with the ground pistachio

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