![](https://static.wixstatic.com/media/af4b69_c2f02146e43a454ea190d6c4d08c4621~mv2.jpg/v1/fill/w_940,h_788,al_c,q_85,enc_auto/af4b69_c2f02146e43a454ea190d6c4d08c4621~mv2.jpg)
Ingredients:
· 1 C. water
· 1 ¾ C. sugar
· ¼ C. honey
· 2 T. lemon juice
· 1.5 tsp. rose water
· 5 cloves
· ½ tsp. mace
· ½ C. almonds, chopped
· 1 ½ C. walnuts, chopped
· 1.5 tsp. cinnamon
· ½ tsp. mace
· ½ tsp. clove
· 1 T. orange zest
· 1 box phyllo sheets
· Melted butter, as needed (about 2/3 C)
Preparation:
1. Preheat oven to 325.
2. In a saucepan, combine the water, sugar honey, lemon juice, rose water, cloves and mace. Bring to a low simmer and turn off.
3. In a bowl, combine the almonds, walnuts, cinnamon, mace, clove, and orange zest. Strain the liquid syrup over the nut mixture and stir well to combine.
4. In a greased baking dish, place ¾ C. of the mixture down. Add 8-10 layers of phyllo dough, buttering gently every layer before adding a new one. Next add another ¾ C of the walnut mixture and then cover with 5 sheets of phyllo (buttering in between every layer). Repeat 3 more times. Finish with 5-8 layers of phyllo dough.
5. Score the top gently to make long even strips. Then cross cut it to make a diamond shape. Bake for 1- 1 hr 20 mins.
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