Step 1

Pour the sugar, water, cinnamon stick, and orange zest into a saucepan.

Step 2

Place the pan on a low heat and stir until the sugar has melted.

Step 3

As soon as it comes to the boil, stop stirring so that the sugar does not crystallize.

Step 4

Boil for 5 minutes and finally add the lemon juice. Let cool.

Step 5

Butter a baking dish.

Step 6

Preheat the oven to 350°F (170°C).

Step 7

Place the kataifi in small quantities in a bowl and untangle them.

Step 8

Chop the nuts and pistachios and sprinkle them with cinnamon. Stir.

Step 9

Divide the kataif (angel hair) into 12 equal parts and cover them with a damp cloth so that they do not dry out.

Step 10

Take a portion of kataif, and lay it out on a work surface in an elongated rectangular shape.

Step 11

Spread 1 tablespoon of the pistachio filling on top and wrap it into a roll shape.

Step 12

Place it in the buttered baking dish and repeat the operation until all the angel hair and stuffing are used up.

Step 13

Place them all in the baking dish, spacing them about ¼ inch (½ cm) apart.

Step 14

Slowly spoon the melted butter over them, making sure to pour the butter into the gap between each kataifi.

Step 15

Bake on the lower rack of the oven, for about an hour, until golden brown.

Step 16

Take the kataifi out of the oven.

Step 17

Strain the cooled syrup and immediately pour it over, slowly, using a ladle.

Step 18

Sprinkle with reserved nuts and pistachios.

Step 19

Let cool completely in the pan for at least 8 hours in a cool place before eating.