granulated sugar - 800 g (for syrup)
water - 650 g (for syrup)
lemon juice - 60 g (for syrup)
lemon peels - from 2 lemons (yellow part only, from 2 lemons, for syrup)
cinnamon stick - 1 stick (for syrup)
pastry sheets (phyllo) - 14 sheets (cut into thin strips)
lemon juice - 80 g (for filling)
lemon zest - from 2 lemons (from 2 lemons, for filling)
granulated sugar - 250 g (for filling)
seed oil - 250 g (for filling, plus extra for pan)
almond milk - 430 g (for filling)
semolina - 250 g (for filling, plus extra for pan)
baking powder - 30 g (for filling)
vanilla powder - 2 sachets (two vanillins for filling)
salt - pinch (pinch for filling)