In a saucepan, combine the sugar, water, lemon juice, cinnamon stick, cloves, and honey.

Place over medium heat, stirring occasionally, and bring the mixture to a boil.

Boil for 1 minute, then turn off the heat and set aside to cool completely.

In a large bowl, combine the crushed walnuts, almonds, and pistachios.

Add the raw sugar, ground cinnamon, ground cloves, and syrup.

Mix well until evenly combined, then set aside.

Preheat your oven to 160°C (320°F) fan-forced.

Brush the bottom and sides of your baking dish generously with melted butter.

Gently loosen and separate the kataifi pastry with your fingers, laying it out on your bench. Untangle the strands and remove any clumps. Cover with a damp kitchen towel while you work to prevent it from drying out.

Divide the pastry into strips roughly 10 cm wide and 20 cm long. Use scissors or a knife to portion them as evenly as you can.

Evenly divide the nut mixture along the bottom edge of each kataifi strip (it should be roughly 1 heaped tablespoon per roll).

Starting from the edge with the nuts, roll tightly like a cigar, tucking in the sides as you go to keep the filling secure.

Arrange the rolls snugly in the baking dish.

Brush each roll generously with melted butter, making sure to coat the tops and sides. Pour any remaining butter over the entire tray.

Bake in the preheated oven until golden brown and crisp, about 60 to 90 minutes.

Remove the tray from the oven and immediately pour the cooled syrup evenly over the hot kataifi rolls.

Let them rest for a few hours to fully absorb the syrup.

Serve and enjoy!