Bülbül Yuvası (Nightingale’s Nest) | Round Baklava Filled with Pistachios

Bring the sugar and water to a boil and simmer over low heat for 12 minutes. Add the lemon juice just before removing it from the heat. The syrup is ready when the last drop falling from a spoon stretches into a thin thread. Set it aside to cool completely; it should be at room temperature by the time the baklava is done baking.

Coarsely chop half the pistachios for the filling, and chop the rest more finely for the topping. Melt the butter and let it stand for 3 minutes, then skim off the clear butterfat; the white solids at the bottom will darken in the oven.

Pour the cooled syrup with a ladle into the spaces between the nests in the hot baking sheet; pouring it directly over the pistachios in the center will dull their color. Once the sizzling stops, sprinkle the finely chopped pistachios into the centers of the nests.