Make the syrup first so it can cool. Combine the water, sugar, lemon, and cinnamon stick in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat and stir in the honey.

In a large bowl, mix the ground almonds, breadcrumbs, sugar, cinnamon, and nutmeg until well combined.

Brush a baking pan with melted butter. Layer 4 sheets of phyllo dough in the pan, brushing each with butter. Add a layer of the almond filling, then continue layering phyllo and filling, saving 4 sheets for the top. Keep the unused phyllo covered with a damp towel so it doesn't dry out. When the filling is used up, brush the last 3 sheets with butter, add the fourth sheet, and cut the baklava into pieces. Decorate each piece with a whole clove and drizzle with a little more butter.

Bake at 340°F (170°C) for 1 1/2 hours. If it browns too quickly, cover with parchment paper.

As soon as you take it out of the oven, pour the cooled syrup evenly over the baklava using a ladle. Let it rest for 5 hours before serving.