Prepare the syrup first: In a saucepan, combine water, sugar, cinnamon stick, and cloves. Place on heat and bring to a boil. Reduce heat and simmer gently for 7–8 minutes. Add lemon juice, stir, and remove from heat to cool completely. In a bowl, combine almonds, sugar, and cinnamon. Separate (fluff up) the strands of Kataifi dough gently with your fingers.
Take about 25 g of Kataifi dough and spread it out into a rectangular shape. Place 1 tablespoon of almond filling at one end, roll up to cover the filling, tuck in the sides, and continue rolling to form a neat roll. Place it in a baking tray. Repeat with the remaining dough and filling.
Bake in a preheated oven at 170°C (340°F), fan-assisted, for 25 minutes.
Warm the sunflower oil slightly (it should be lukewarm, not hot), and drizzle about 2 tablespoons of oil over each Kataifi roll. Continue baking for another 35 minutes until golden and crisp.
Remove from the oven and spoon the cold syrup slowly over each roll, ensuring even coverage. Allow the Kataifi rolls to sit in the tray until completely cooled and all the syrup is fully absorbed.
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