Preheat the oven to 375 degrees Fahrenheit.

In the large food processor bowl, add all the nuts, spices, sugar, and cookies. Pour in the melted butter and blend until everything is combined well and appears like a fine crumble.

Melt the butter for phyllo. Grease the bottom and sides of a 9 x 13-inch baking dish.

Divide the phyllo sheets into sets of 8s.

Place one sheet on the base of the pan so that it covers the sides and hangs out. Butter the layer generously. Repeat with the first set of 8 sheets. Spread butter evenly and generously over each layer.

When the 1st set is complete, spread half of the nut mixture on the top layer.

Add another layer of phyllo, layer with butter, repeat with the set and then spread the nut mixture. Repeat the process until phyllo sheets are used up.

Layer with butter on the topmost phyllo layer.

With the help of a sharp knife, trim all the excess edges hanging off and neaten the sides by tucking in the sheet inside the baking dish.

Cut the assembled phyllo into 12 squares, and then cut them into 24 triangles. Place a clove at the top of each triangle.

Set in the oven and bake for 35 to 40 minutes or until a nice golden top is achieved.

Add all the ingredients of the syrup in a saucepan and place it on medium flame. Heat it until the sugar is completely dissolved.

Remove the cinnamon sticks, clove, and lemon peel. Discard.

When baked, remove the baklava from the oven and let it cool at room temperature for a while.

Reheat the syrup for a while. Pour over the entire pan of baklava so that it spreads evenly and drizzles from between the sides of the pan.

Let the baklava rest for another 2 hours so that the syrup is absorbed completely.