Preheat oven to 350°.
Grease the bottom and sides of a 9x9-inch baking pan with 1 tablespoon of ghee, and set aside.
Place the cut kataifi pieces into a large bowl, pour in melted ghee, and mix until all pieces are coated.
Place the cream, sugar, and rose water in a stand mixer, and whip the cream until its peaks are stiff.
Using a rubber spatula, fold the ricotta into the whipped cream, and set aside.
Place half of the kataifi into the baking dish, and press firmly to cover. Spread the cheese mixture on top of the kataifi layer, and sprinkle remaining kataifi on top, pressing in gently.
Bake for 45 minutes or until the top of the knafeh is golden brown and butter is bubbling up the side of the pan.
While knafeh is baking, make the attar syrup by first adding the water and sugar to a small saucepan, bringing to a boil, and cooking for 5 minutes.
Remove from heat, let mixture cool for another 5 minutes, and then add the orange blossom water and lemon juice. Stir, and set aside to cool completely.
Once knafeh is removed from the oven, allow to cool for 5 minutes before plating. Pour half of the syrup over the knafeh, sprinkle with crushed pistachios, and serve remaining syrup on the side.
