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Ingredients

• For the pastry:
• 1 pound phyllo dough (at least 20 sheets), thawed
• 1/2 pound raw almonds
• 1/3 cup granulated sugar
• 1/4 pound raw shelled walnuts
• 1 teaspoon kosher salt
• 1 teaspoon crushed fennel seeds (To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them with a pot or rolling pin until they are lightly crushed. You can also use a mortar and pestle.)
• 1/2 teaspoon ground cinnamon
• 2 sticks (8 ounces) unsalted butter, melted and cooled to room temperature
• 26 whole cloves
• For the syrup:
• 1/2 cup granulated sugar
• 3/4 cup water
• 3/4 cup clover honey
• 1 (3-inch) cinnamon stick (or 1/2 teaspoon ground cinnamon)
• 1 vanilla bean, split lengthwise and seeds scraped (or 1/2 teaspoon vanilla extract)
• 1/4 medium lemon
• 8 whole cloves

Description

This Version Of The Classic Middle Eastern Dessert Combines Fennel Seed, Cinnamon, Almonds, And Walnuts With Crisp Layers Of Phyllo; After It’s Baked It Is Doused With A Lemon-honey Syrup.

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