Turkish baklava

contributed by Serdar T.

Serves 4-6

Phyllo:  1 package phyllo dough sheets (~30 sheets), thawed

              3 sticks of unsalted butter

              1 pound unsalted shelled pistachios

Syrup:   4 cups sugar

              3 cups water

              1 teaspoon lemon juice

1. Chop pistachios into fine bits, or grind with a food processor. 
2. Chop butter into small segments and melt over medium-low heat.
3. Preheat oven to 390F.  
4. Gently unroll phyllo sheets onto a large oven-safe pan with high sides slightly smaller than unrolled sheets.
5. Gently trim the edges of the sheets with a sharp paring knife so the sheets fit the pan.
6. Lift all but one phyllo sheet off the pan. Brush warm butter onto this sheet.
7. Carefully lay another phyllo sheet on top.
8. Repeat buttering and layering of phyllo sheets two more times, for a total 4 sheets.
9. Lay down a layer of ground pistachios. 
10. Repeat layering of 4 phyllo sheets, then pistachios, then 4 more sheets until phyllo and pistachios run out.
11. Cut the phyllo stack with a long sharp knife at 2-inch intervals  
12. Pour remaining butter on top,  then make parallel cuts at 2-inch intervals to make squares.
13. Bake in oven until brown, about 45 minutes.
14. Meanwhile, prepare syrup: dissolve sugar in water and bring to boil in a saucepan over medium-high heat. Add lemon juice and boil for another 7-10 minutes. Keep syrup warm on low heat.
15. When phyllo sheets are baked, remove from oven and pour about a cup of syrup on top. Wait until some syrup has been absorbed (about 1 minute) and add another cup. Repeat until syrup stops being absorbed. 
16. Let cool and serve.