Soak the mozzarella in a bowl of water for about 5-6 hours, changing the water every half an hour.
In a food processor, add the phyllo dough and process until very fine into small grain size pieces or cut into small pieces with scissors. Add this into a bowl.
Add bread crumbs, butter and syrup and combine well.
Press half of the dough into the bottom of a 10 inch buttered pan and press down very well.
Remove cheese from bowl and tap dry with a paper towel. Put mozzarella in food processor and blend until the cheese if very fine, or just roughly break it into small pieces with hand. Add this into a bowl.
In a small pot heat milk and then add semolina, cook for about 2 minutes while stirring. Pour the hot milk over the cheese and combine well.
Pour cheese mixture over dough and add the rest of the dough on top.
Place in the oven, cook for about 40 minutes or until crust is golden brown.
Remove from oven and let cool for 10 minutes before flipping it over onto a nice plate.
Decorate with ground pistachio and serve warm with simple syrup.
Combine sugar, water and lemon juice in a pot and let simmer over medium heat for 10 minutes then add the rose water and orange blossom water and simmer for another 2-3 minutes.
Remove from heat and let cool completely before serving. Store in a tight jar in the refrigerator for up to 2 months.
✔ I made this in small individual ramekins. ✔ This dessert is best served warm.