Baklava
"Traditionally Greek. Always good. Once baked, the baklava has to stand for 3 hours to overnight to absorb the syrup into its layers. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Sometimes I'll make the baklava using pistachios, or sometimes a 1/2-1/2 mixture of pistachios and almonds. They're all great variations on a delicious theme...."
INGREDIENTS
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2 cups honey (preferably Greek thyme honey, but no biggy if you can't get it. DO use a good quality honey, though)
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1 cup water
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1 cup sugar
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2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
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1 tablespoon lemon juice
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lemon peel (without pith - 4 inch-long piece)
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orange peel (without pith - 4 inch-long piece)
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4 cups coarsley ground walnuts (very fresh)
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2 cups coarsley ground almonds (make sure the nuts you use are FRESH, very recently purchased)
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4 tablespoons sugar
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1/4 teaspoon ground cloves
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3 tablespoons melted butter
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1 lb phyllo dough
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1 lb unsalted butter, melted (don't use less, this is what will make your baklava taste exceptional, and it has to be BUTTER!)
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whole cloves
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