Lebanese Baklava

Gently separate the filo sheets. Cover with a damp cloth.

Finely grind the hazelnuts and almonds in a food processor. Add the pistachios and pulse until coarsely chopped. In a bowl, beat the egg whites until stiff. Gently fold the nuts, honey, cinnamon and rose water into the egg whites.

Grease a baking dish with butter. Alternately layer the filo dough with the nut mixture, while brushing each filo sheet with the melted butter. Top with a filo sheet.

Bake on the middle rack of a 200°C (approximately 390°F) oven for 30 minutes.

Combined the sugar and 250 ml (approximately 1 cup) of water in a pot. Bring to a boil and simmer for 1 minutes. Remove from heat and cool slightly. Stir in the lemon juice.