Kadaif dough, which looks like thin angel hair pasta, is the key to this dessert. Before baking, it's crucial to thoroughly coat it in melted butter, which gives it its golden color and crispy texture.
Similar to Revani, the rule applies here: The syrup must be cold while the Kadaif is hot. This temperature shock ensures the strands remain crispy while the inside absorbs moisture.
In a saucepan, combine sugar and water. Add the lemon slices. Bring to a boil and simmer over low heat for 5-7 minutes until slightly thickened. Add the lemon juice and remove from heat.
Allow the syrup to cool completely. It must be cold before pouring over the hot Kadaif.
Preheat the oven to 175 °C (347 °F).
Tear the Kadaif dough and gently 'fluff' it with your hands to separate the strands. The dough should be airy. Pour the melted butter over it and mix thoroughly by hand, ensuring every strand is coated.
In a small bowl, mix the chopped nuts, 2 tbsp of sugar, and cinnamon.
Grease a baking pan (approx. 25x35 cm) with butter. Firmly press half to two-thirds of the butter-coated dough into the bottom of the pan—use the bottom of a glass to make the layer flat and compact.
Spread the nut filling evenly over the bottom layer of dough. Leave a small border free.
Spread the remaining dough over the nut filling and press it down gently as well. (If you wish to cut the dessert before soaking, you can score it now, but it's not necessary.)
Bake in the preheated oven for 40-50 minutes until the surface is a beautiful golden brown and the strands are crispy.
Remove the hot Kadaif from the oven and immediately pour the cold syrup over it. Pour slowly and evenly.
Let the dessert soak up the syrup and cool completely at room temperature for at least 2 hours (ideally 4 hours or overnight).
Cut into squares or diamonds before serving. Garnish with ground pistachios or leftover nuts.