For the Syrup:

Melt the butter in a round (35 cm. diameter) high sided cake pan. Melt the rest of the butter in a large saucepan. Add the kadayif. Mix for 3 minutes until the kadayif becomes warm. Pour the warm kadayif into a large bowl and knead until the strings of pastry are broken into extremely fine pieces.

Spread half the kadayif into the pan. Spread the mashed cheese over the pastry layer, then the second layer of kadayif over the cheese. Press it by hand to flatten it. Bake 25 minutes. To make it firm, place it in the refrigerator for 15 minutes. Invert it on a plate, replace it into the pan and bake 15 minutes.

Prepare a syrup by boiling the sugar, water and lemon juice. As soon as the kadayif is removed from the oven, pour the boiling syrup over it. Serve warm.