Kataifi

• 1 package (500g) kataifi pastry
• 2 1/3 cups (400g) coarsely ground almonds
• 2 tablespoons (30g) sugar
• 2 teaspoons (8g) cinnamon
• 1 cup (230ml) sunflower oil

For the Syrup

• 3 cups (690g) sugar
• 2 1/2 cups (625ml) water
• 1 cinnamon stick
• 5-6 cloves
• 3 tablespoons (25ml) lemon juice

1. In a saucepan, combine the water, sugar, cinnamon, and cloves, and place it on the heat. Let it come to a boil, then reduce the heat. Simmer for 7-8 minutes. Add the lemon juice, stir, and remove from the heat. Let the syrup cool down.
2. In a bowl, mix the almonds, sugar, and cinnamon. Separate the kataifi pastry well. Take a portion of the kataifi sheet, about 25g, and spread it out in an elongated shape. Place 1 tablespoon of the almond filling at one end and fold the pastry over to cover it. Fold in the right and left edges and roll it up. Place it in a baking pan. Repeat with the remaining ingredients.
3. Place the baking pan in a preheated oven at 170°C (fan-assisted) for 25 minutes. Warm the oil (do not let it get too hot) and drizzle about 2 tablespoons of oil over each piece of kataifi using a spoon. Continue baking for another 35 minutes. Remove from the oven and pour the cold syrup over the pastries, one spoonful at a time. Let the kataifi rest in the pan until completely cool and they have absorbed all the syrup.