1. In a saucepan, combine the water, sugar, cinnamon, and cloves, and place it on the heat. Let it come to a boil, then reduce the heat. Simmer for 7-8 minutes. Add the lemon juice, stir, and remove from the heat. Let the syrup cool down.
2. In a bowl, mix the almonds, sugar, and cinnamon.
Separate the kataifi pastry well.
Take a portion of the kataifi sheet, about 25g, and spread it out in an elongated shape. Place 1 tablespoon of the almond filling at one end and fold the pastry over to cover it. Fold in the right and left edges and roll it up. Place it in a baking pan. Repeat with the remaining ingredients.
3. Place the baking pan in a preheated oven at 170°C (fan-assisted) for 25 minutes.
Warm the oil (do not let it get too hot) and drizzle about 2 tablespoons of oil over each piece of kataifi using a spoon. Continue baking for another 35 minutes. Remove from the oven and pour the cold syrup over the pastries, one spoonful at a time. Let the kataifi rest in the pan until completely cool and they have absorbed all the syrup.
