Kadaifi
                          
      1 lb Commercial raw kadaifi dough      1/2 c  Orange juice (optional)
    1/2 c  Sweet butter; melted                2 c  Water
  1 1/2 c  Finely chopped almonds *          1/2 c  Honey
  3 1/2 c  Granulated sugar                    2 tb Lemon juice
           Ground cinnamon
		    
  *Note: Use blanched almonds.

  Open the raw kadaifi dough to the air for 10 to 15 minutes.  Spread
  half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking
  pan and brush with half the butter.  Meanwhile, combine the almonds,
  1/2 cup sugar, 1 tablespoon cinnamon, and orange juice in a small
  bowl.  (The orange juice will make the mixture like a paste that can
  be spread with a knife.) Spread the almond mixture over the kadaifi
  and cover with the remaining dough. Brush with the remaining butter
  and bake in a moderate oven (350 F) for 40 minutes or slightly
  longer, until golden on top.

  Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes.
  Stir in the honey and lemon juice, bring to a boil and keep hot.
  When done, remove the pastry to a rack to cool in the pan, then spoon
  the hot syrup over the pastry.  Cover with a dry towel and allow to
  cool thoroughly. When cool, cut into square or diamond shapes of any
  desired size.  Dust with additional ground cinnamon just before
  serving on dessert plates.