Melt half the butter in a round, high-sided cake pan. Spread half the "tel kadayif" on the bottom of the pan. Spread the crushed nuts over this layer and spread the rest of the kadayif over the nuts. Put small pieces of the remaining butter evenly over the top of the dough. Bake for about 25 minutes in a medium oven, until the top of the kadayif turns golden brown.

While the kadayif is baking, prepare a syrup with the water, sugar and lemon juice. When the kadayif has become a rich golden color, remove from the oven, place on a serving dish and cover with the boiling syrup. Serve when cooled.

NOTE: A second way to prepare this dessert: Prepare the kadayif as explained above, then place it in the oven for 15 minutes. Invert the kadayif on a plate and return it to the mold. Bake the inverted kadayif for 10 minutes. Prepare the syrup the same as indicated above, and pour it boiling hot over the kadayif as soon as you take it out of the oven.