In a small heavy bottomed pot bring the water, granulated sugar and lemon juice to a boil for 10 minutes or until the consistency is like a syrup.
Heat an oven to 350F.
In a large bowl, shake the katafi to loosen and coat in melted butter.
Grease a 9x11 baking dish and press 1/3 of the katafi into the bottom.
Mix the ricotta cheese with rose water and milk to make it creamier.
Sprinkle the katafi in the pan with clumps of the ricotta and top it with 1/3 katafi, pressing down.
In a small bowl mix together the nuts, brown sugar, cinnamon, and allspice and sprinkle ¾ of the mix over the katafi,
Top and press the last 1/3 of katafi on top and bake for 30 minutes until golden.
As soon as the kunafa pan is out of the oven drizzle the whole thing with the lemon syrup and let it stand.
When the pan is entirely cooled, flip the kunafa out onto a platter and top with the remaining nut mixture.
Serve room temperature or slightly warm.
