In a mixer, combine the flour and 2 tablespoons oil. Gradually add water while kneading until you have a soft, elastic dough that doesn't stick. Divide into 25 balls, cover, and let rest for 15 minutes.

Using a rolling pin and cornstarch, roll each dough ball into a thin sheet. Stack the sheets on a table, placing parchment paper between each to prevent sticking. In a bowl, mix all the filling ingredients together. Grease a large baking pan (about 16 inches/No. 40), lay one sheet so it covers the bottom and sides, brush with oil, then add 4 more sheets, brushing each with oil in between. Trim any excess dough, and layer those trimmings in with the filling.

Sprinkle 2 handfuls of the filling over the sheets, add another oiled sheet, more filling, and continue layering, finishing with 5 oiled sheets on top without filling between them. Tuck any excess dough around the edges into the pan. Carefully cut the baklava into diamond shapes all the way through with a sharp knife. Place a whole clove in the center of each diamond. Spoon the hot oil evenly over the entire surface.

For the syrup, combine all ingredients except the lemon juice in a pot and boil for 5 minutes from the time it starts boiling. Add the lemon juice at the end and let the syrup cool while the baklava bakes. Bake in a preheated oven at 350°F (175°C) for about 1 1/2 hours. After about 1 hour, when the top is golden, cover with aluminum foil to prevent burning and bake for another 30 minutes.

As soon as you remove the pan from the oven, carefully pour the syrup over the baklava to avoid damaging the pastry. Let the baklava absorb the syrup and cool completely. Ideally, serve the next day.