All the ingredients listed are for 1 plate serving of kanafeh! You can make it in a tray, in which case you have to increase the ingredients accordingly.
Boil the water with the sugar. Leave the syrup to boil until thickened. Leave it to cool and add the 1/4 lemon slice so the syrup doesn't crystallize.
Leave the butter at room temperature to soften, stir with the pekmez and smear the kanafeh plate with it. Place part of the kadaif, press well with your fingers to bunch it up. Then place the goat cheese. If you're using mozzarella instead, 2 slices are enough.
Put kadaif on top of the cheese and press hard with your fingers. If you have another kanafeh plate, place it on top and press hard. The goal is for the kadaif not to crumble after you bake it.
Put the plate on the stove and in a little while lift the kanafeh's edge a bit to see if it's baked. The photo shows how it needs to look when baked. When you feel that it's ready, carefully flip it over on the other side but also be sure to place a small piece of butter.
Once baked on both sides, pour the cold sugar syrup over it. The plate needs to be filled with syrup. Sprinkle with ground pistachios and serve warm.
Enjoy - I know you will.