Preheat the oven to 400 degrees F (200 degrees C).

Prepare kanafa: Finely chop frozen, shredded phyllo dough using a food processor until the strands are about the size of a grain of rice. Pour into a large mixing bowl.

Mix together ricotta, mozzarella, and sugar in a separate bowl.

Clarify butter: Heat unsalted butter in the microwave until melted. Skim off the foam with a spoon and use the clarified butter.

Use your hands to mix clarified butter with phyllo dough. Rub thoroughly until absorbed.

Spread buttered phyllo evenly into a 9x13-inch pan, pressing it onto the edges. Add the cheese mixture, avoiding the edges.

Bake until the cheese is slightly golden and the edges are bubbly (30-35 minutes).

Prepare syrup: Boil sugar and water in a saucepan. Add lemon juice, simmer until thickened, then stir in rose water. Set aside.