1. To clarify the butter, melt it slowly, skimming off any froth and foam which rises to the surface. Continue cooking gently for 1 minute, then pour through a strainer lined with muslin. Leave to settle, then pour carefully into another basin, leaving the sediment behind.
2. Dry 4 sheets phyllo pastry in a bowl, and crush finely between fingers.
3. Mix the almonds, walnuts, sugar, cinnamon and cloves together, and chop roughly.
4. Thickly grease a rectangular ovenproof dish with butter and line with 6 sheets phyllo pastry. (These 6 sheets must not be trimmed, and each layer must be individually brushed with clarified butter.) Take two sheets of phyllo, cut to fit inside the dish. Brush each layer with clarified butter.
5. Sprinkle a generous layer of the nut mixture onto the bottom of the dish. (Cut all the remaining sheets to fit the dish and keep them covered with a damp towel.) Butter another sheet and place on top of the nuts. The next layer is a good sprinkling of the dry, crushed phyllo, covered with a brushed sheet of phyllo. Repeat the layers until dish is filled.
6. Fold the six bottom, untrimmed layers of phyllo over the top. Take 6 sheets that have been buttered and cut to size and place on top to neaten edges. Take two untrimmed, buttered sheets and tuck underneath the whole baklava for a final neatening. Slice baklava into squares or diamonds, sprinkle with water and bake for 1 1/2 hours at 140 ºC.
7. To make the syrup, dissolve sugar and water over a gentle heat, without boiling. Add cloves, cinnamon stick and lemon juice. When completely dissolved, add honey and simmer for 8 to 10 minutes. Strain and cool syrup completely. (It keeps well in the fridge.)
8. Increase oven heat to 180 ºC for the final 30 minutes of the baklava's cooking time, and watch it constantly until it turns golden brown. Remove from the oven and pour 500 ml cold syrup over.