Kataifi

Thaw frozen kataifi in fridge overnight.
Remove from fridge an hour before making the dessert.

Combine sugar, water, and orange peel in a medium pot over medium-high heat.
Bring to a boil, add cinnamon powder, and reduce to a simmer.

Cook for a few minutes until syrup thickens slightly, approximately five minutes.

Take off the heat and stir in a teaspoon of fresh lemon juice. Set aside to cool completely.

Set syrup aside to cool.

Pulse walnuts, almonds, and pistachios, 2 tbsp sugar, and 1-1/2 tsp cinnamon in food processor until coarsely chopped.

Set aside.

Heat oven to 300 F (150 C).

Butter a large 11 x 17 inch (28 x 43 cm) baking dish with melted butter.
I use a pan that has sides that go straight down and don't slope.

Take the kataifi out of the package, and gently pull apart until all the strands are separated.

Divide the kataifi in half. Cover one half with a towel, and sprinkle water on top of the towel to keep the it from drying out.

Divide the uncovered half into 10 equal parts.

Spread one of the little piles into the shape of a rectangle, with the short side closest to you.

Drizzle with butter.

Add a tablespoon of the filling at the end closest to you and wrap it like a burrito, folding in the sides as you roll.

Place in a buttered pan, leaving a small gap between rolls.

Drizzle the top with butter.

Repeat until you get 20 rolls.

Use remaining butter to brush each roll well (they should be saturated in butter).

Bake for 1-3/4 hours, or until the kataifi is golden brown.

Take out of oven and slowly ladle the cooled syrup over the hot kataifi.

Set aside to let the kataifi absorb the syrup (at least an hour).