In a large bowl combine nuts, sugar, cloves, cinnamon.
Preheat oven to 350F/170C.
Melt the butter over low heat. Layer 3 sheets of the phyllo dough brushed with butter in a 12 X 8 X 1 inch or 30 X 20 X 2-1/2 centimeter baking pan. Trim dough to fit.
Sprinkle 2 tablespoons of the pistachio mix over the phyllo dough.
Layer 3 more sheets of dough brushed with butter and sprinkle with 2 more tablespoons of pistachio mix. Continue to layer dough and nut mix until pan is 3/4 full.
With a sharp knife, score phyllo dough to form diamonds (diamonds are a girl's best friend!). Pour remaining butter over the dough.
Bake 45-60 minutes on middle shelf of oven. When pastry appears golden brown it is sufficiently baked.
In a saucepan boil 2 cups sugar and 1-1/2 cups water until the syrup will thickly coat the back of a wooden spoon. Add 1/2 cup honey and boil. Cook over medium heat 20-25 minutes until thick & syrupy. Add 2 Tablespoons of rose water or citrus blossom water and 1 Tablespoon of lemon juice. Skim foam off syrup and allow to cool. (When I was little mother called this "scum". We used to love eating it. Though, it sounded rather pathetic telling our neighbours that our mother fed us scum.) Allow pastry to cool only 5 minutes then pour syrup over it and allow it to soak in for 2 hours. (Holey-moley! Do you think we could all manage to wait that long? How many of you eat cookie dough before it is cooked? Since hot syrup is rather dangerous, if you try eating it before the two hours are up, make sure you have a glass of milk or water nearby.)