Whisk the flour, semolina, sugar, yeast, baking powder, and salt in a large mixing bowl. Pour in the warm water and whisk until you have a smooth, thin batter with no lumps.

Cover the bowl and let it rest in a warm spot for 45 minutes, until the surface looks bubbly and slightly puffed.

Combine the sugar, water, and lemon juice in a 2-quart / 1.9 L saucepan. Bring to a boil over medium heat, then simmer for 5 to 6 minutes until slightly thickened.

Remove from the heat and stir in the orange blossom water. Set the syrup aside to cool completely to room temperature before using it, this matters more than it sounds.

Soak the akkawi cheese in cold water for about 2 hours, changing the water twice, to pull out excess salt. Skip this step if you're using mozzarella and ricotta.

Drain the cheese and add it to a 1-quart / 1 L saucepan with the milk. Warm over low heat, stirring often, until the cheese melts and turns thick and stretchy, about 5 minutes.

Stir in the 2 tablespoons of sugar and cook for another minute. Scrape into a bowl, cool for 10 minutes until easy to handle, then roll into about 18 to 20 small balls.

Heat a 26 cm / 10-inch nonstick griddle or skillet over medium-low heat, no oil needed. Ladle about 2 tablespoons of batter per pancake, leaving space between them, cooking 4 to 5 at a time.

Cook the pancakes on one side only, 1.5 to 2 minutes, until the surface is covered in small bubbles and holes and looks matte and set. Do not flip. Transfer to a clean kitchen towel, cooked side down.

While each pancake is still warm, place a cheese ball in the center of the uncooked side. Fold the pancake in half over the filling and pinch the edges together firmly, leaving a small opening at the top so the cheese peeks through.

Dip each folded piece into the cooled syrup, turning to coat, then let the excess drip off for a few seconds.

Dip the pinched, cheese-exposed edge into the crushed pistachios so they stick to the syrup. Arrange on a platter and serve within a couple of hours.