The Turkish dessert made from shredded wheat, cheese, and sweet syrup is Künefe. It is a warm Hatay specialty built from fine kadayıf pastry, a stretchy local cheese, butter, and syrup.
Künefe is closely related to the broader Middle Eastern dessert family known as knafeh or kunafa. The Turkish version is particularly associated with Hatay Province and the city of Antakya. Unlike some knafeh varieties, it is typically assembled with cheese between two layers of pastry, then cooked until the strands are crisp and the cheese melts.
The syrup is usually made from water, sugar, and lemon juice, and it is poured over the dessert after cooking. Pistachios are a common garnish, and künefe is generally served hot so the cheese remains pleasantly stretchy.
A common mix-up is Kadayıf: that word can describe the shredded pastry itself or related desserts, but the cheese-filled, syrup-soaked Turkish dish in this question is specifically called künefe. Baklava uses layered filo pastry and usually nuts, while şöbiyet is a filled baklava-style pastry.