Kataifi with Walnuts

In a medium saucepan, combine the sugar, water, honey, lemon juice, and cinnamon stick. Bring to a boil over medium-high heat, then lower the heat and simmer for 8–10 minutes until slightly thickened. Remove from heat, discard the cinnamon stick, and let the syrup cool completely while you make the kataifi.

In a food processor, pulse the walnuts, sugar, ground cinnamon, and cloves (if using) until finely chopped but not pasty. Transfer to a bowl and set aside.

If frozen, thaw the kataifi overnight in the refrigerator. Unwrap it and gently pull the strands apart with your fingers to loosen them. Place in a large bowl and cover with a damp kitchen towel to prevent drying.

Preheat the oven to 180°C (350°F). Brush a 9x13-inch baking dish with melted butter. Take a handful of kataifi strands (about 1/2 cup) and spread them out on a clean surface. Sprinkle 2 tablespoons of the walnut filling along one short edge. Roll up tightly into a cylinder, then place seam-side down in the baking dish. Repeat with remaining kataifi and filling. Brush the tops generously with melted butter.

Bake in the preheated oven for 45 minutes, or until the kataifi is deep golden brown and crisp. If it browns too quickly, loosely cover with foil.

Remove the baking dish from the oven and immediately pour the cooled syrup evenly over the hot kataifi. Let it sit for at least 30 minutes to absorb the syrup. For best results, allow it to rest for 1–2 hours at room temperature.