In a heavy saucepan over medium heat, combine sugar and water. Heat, stirring, until sugar is dissolved. Add lemon juice. Bring to a boil. Boil, without stirring, for 10 minutes, or until thickened and syrupy. Set aside and keep warm.
Borma
Preheat oven to 180˚C (350˚F).
Spread a handful of konafa strands, running roughly lengthwise on a work surface, into a 10 x 45cm (4 x 18in) rectangle. Keep remaining konafa covered to prevent drying. Using a pastry brush, dab some clarified butter over strands.
Spread ¾ cup nuts lengthwise over center of konafa rectangle. Starting at one edge, roll up firmly into a neat cylinder about 5cm (2in) in diameter, enclosing the nuts as you go.
Repeat to fill and roll remaining konafa to make 4 rolls total.
Place rolls close together in a baking dish. Pour clarified butter over top to cover.
Bake for 30 minutes, then flip the rolls onto the other side, and bake for another 30 minutes, or until golden brown.
Pour off excess clarified butter from pan. Pour Thick Syrup over hot rolls. Pour off excess syrup. Using a serrated knife, cut each roll diagonally into pieces, then serve.
To get the distinctive caramel golden brown color for Borma, caramelize some sugar and add it to syrup:Combine ½ cup sugar and 2 tablespoons water in a heavy pan over medium heat, leave until dissolved and turned into light golden brown, then remove from heat.
Pour caramel into the Thick Syrup. Bring to a boil over medium heat, stirring until combined.
CHEF NOTES
Fresh Konafa must be used in this recipe, since it is easy to roll, and always keep it covered with a wet kitchen towel while working with it.
