In a small saucepan over medium heat, combine sugar and water. Heat, stirring often, until sugar is dissolved. Stir in lemon juice. Bring to a boil. Boil, without stirring, for 10 minutes, or until thickened. Remove from heat and set aside.
Konafa
Preheat oven to 120˚C (250˚F).
Place konafa in a large bowl and gently separate strands with fingers.
Grease a round 45cm (18in) slab cake pan with clarified butter. Add half the konafa and press into a compact, even layer about 1cm (⅜in) thick. Keep remaining konafa covered to prevent drying.
In a large bowl, mix pistachios with 1 cup of the syrup. Spread pistachio mixture evenly over konafa in pan and press down gently.
Top with remaining konafa, and press into a compact, even layer.
Bake for 20 minutes; do not brown.
Pour remaining syrup evenly over konafa. Cut into diamond shapes to serve.
CHEF NOTES
Light batter made with flour and water, then drizzled through a special tube perforated with tiny holes onto a hot plate, forming a soft fine vermicelli.
