Kataifi

Method

Preheat oven to 180°C. Combine chopped walnuts with cinnamon, ground cloves and 50g of the caster sugar. Separate the kataifi strands gently and toss with melted butter until evenly coated. Layer half the buttered kataifi in a 23x33cm baking tin, pressing down lightly, then spread the walnut mixture evenly over it. Top with remaining kataifi, pressing gently and drizzling any remaining butter on top. Score into diamond or square portions with a sharp knife. Bake for 40-45 minutes until golden brown. Meanwhile, prepare the syrup by heating water, remaining sugar, honey, lemon juice and whole cloves in a pan until the sugar dissolves, then simmer for 5 minutes. Remove from heat and cool slightly. Pour the warm syrup over the hot kataifi immediately after removing from the oven, allowing it to soak in completely. Cool to room temperature before serving.