In a saucepan, combine 2 cups (about 480 ml) water, 5 whole cloves, 1 cinnamon stick, lemon peel, and orange peel. Boil for about 30 minutes to release all the aromas.

Preheat the oven to 400°F (200°C). Spread the walnuts on a baking sheet and toast them in the oven for a few minutes, watching carefully so they don't burn. Rub them with your hands to remove as much of the skins as possible.

Roughly chop the walnuts and mix them with all the other filling ingredients.

Brush a 14-16 inch (35-40 cm) baking pan with the melted butter and olive oil mixture.

Set aside 5 sheets of phyllo dough and cover them with a damp towel (you'll need these for the top).

Place 1 sheet of phyllo in the pan and brush with the butter-oil mixture. Add a second sheet and brush again. Repeat this process for 5 sheets.

Sprinkle some of the filling evenly over the phyllo.

Add another sheet of phyllo, brush with the butter-oil mixture, then add more filling. Continue layering phyllo and filling until you use up the phyllo sheets.

Now use the 5 reserved phyllo sheets for the top, brushing each with the butter-oil mixture as you layer them. Brush the top sheet as well.

Cut the baklava into even pieces, then into diamond shapes. Place a whole clove in each piece to hold it together, sprinkle with a little water, and bake at 400°F (200°C) for about 60 minutes.

Gently shake the pan to listen for a crisp sound from the bottom—this means the baklava is fully baked.

Strain the boiled aromatics and add enough water to reach the amount needed for the syrup. Add the honey and sugar, then boil for 10 minutes to make a good syrup. Add lemon juice to taste, but not too much so it doesn't get too sour.

Remove from heat, add the vanilla, and let the syrup cool slightly.

As soon as you take the baklava out of the oven, pour all the syrup over it using a large spoon.

Do not cover the baklava so it stays nice and crispy.