Ingredients :

• Kataifi pastry — It’s phyllo dough spun into long, very thin strands, often sold frozen in Middle Eastern grocery stores. Let it thaw completely at room temperature before working with it—if cold, it breaks and won’t pack down in the mold. Some Turkish shops sell it under the name ‘tel kadayıf’ if you can’t find ‘kataifi’.
• Mozzarella — Use pizza mozzarella—the dry block version, not the balls in liquid—and grate it yourself. Pre-shredded mozzarella is coated in starch which prevents it from melting properly. You want something that becomes completely smooth and stretchy under heat.
• Rose water — Marked optional, but it really changes the syrup. One teaspoon, no more—any beyond that and it becomes soapy. You can find it in Middle Eastern markets or the international aisle of some supermarkets.
• Pistachios — Plain and unsalted. Roasted and salted pistachios from the snack aisle don’t work here—the salt clashes with the sweet syrup. Coarsely chop them with a knife, not too fine, so you can really feel them under your teeth.