The recipe can be prepared through Step 3 up to 1 day ahead. Store the kataifi rounds at room temperature in an airtight container between layers of wax paper. Refrigerate the lime syrup. Bring the syrup to room temperature before continuing.
Kataifi is made into fine threads by pressing the dough through a sieve onto a hot griddle. It is usually sweetened with sugar syrup and used in Greek and Turkish pastries.