To begin, start by preparing the knafeh dough. Combine the semolina flour, all-purpose flour, sugar, and a pinch of salt in a mixing bowl. Melt the butter and add it to the dry ingredients. Gradually pour in the milk while continuously kneading the mixture until a soft and pliable dough is formed.

Next, it's time to prepare the cheese filling. If using akkawi cheese, be sure to soak it in water overnight to remove excess saltiness. Once soaked, shred the cheese into small pieces. For mozzarella, simply grate it or chop it into small cubes. Mix the two cheeses together for a delicious combination of flavors and textures.

Now comes the fun part. Divide the dough into two equal parts, and roll out each portion thinly using a rolling pin. Place one layer of the dough in a greased baking tray, ensuring it covers the entire bottom. Spread the cheese filling evenly over the dough, ensuring it reaches the edges.

For the top layer, carefully place the second portion of rolled-out dough on top of the cheese filling. Trim any excess dough and tuck the edges in to create a neat and sealed appearance. Using a sharp knife, gently score the top of the knafeh into diamond or square shapes.

Bake the knafeh in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until the top turns golden brown and crispy. While the knafeh is baking, prepare the sugar syrup by dissolving sugar in water and adding a squeeze of lemon juice. Allow the syrup to cool before pouring it over the hot knafeh immediately after removing it from the oven.