From Nestlé® you will need

Nestle Cream

Nestlé® Cream 170g

Nestlé® Sweetened Condensed Milk 370g

Nestlé® Sweetened Condensed Milk 370g

From the kitchen you will need

  • For the base:
  • Semolina 1000 g
  • Semolina (fine) 500 g
  • Ghee 600 g
  • Sugar 450 g
  • Milk 300 ml
  • Baking Soda 10 g
  • Yeast 10 g
  • Mahlab/Mehleb (St.Lucie Cherry) 10 g
  • For the filling:
  • Nestlé® Sweetened Condensed Milk 397g 1 tin
  • Nestlé® Cream 170g 1 tin
  • Milk 1 L
  • Corn Flour 150 g
  • Orange Blossom Water 3 tablespoons
  • Rose Water 3 tablespoons

Step by Step

Step
1

  • For the dough, combine both type of semolina, ghee, sugar, mahlab, baking soda and yeast in a bowl.
  • Mix the ingredients well, then add the milk, mix again, cover and set aside for at least 4 hours.
  • Remove and knead by hand until the dough starts to hold together or form a paste.

Step
2

  • For the filling, add the Nestlé® Sweetened Condensed Milk, one cup of the milk and the corn flour and place in a bowl. Whisk together until the corn flour dissolves in milk.
  • In a pot mix the remaining milk and the Nestlé® Cream together and bring the mixture to boil. Once the milk is boiling, add the corn flour and milk mixture and keep whisking until thick.
  • Put the mixture in a deep flat tray and leave to cool and set for 2 hours.
  • In a food processor or hand mixer, blend the cream well to make it soft.

Step
2

  • Cover a round sweet tray with a thin layer of ghee. Take half of the dough & flatten the dough at the bottom of the tray until it is covered.
  • Cut a plastic sheet with the same size of the round tray and flatten the remaining dough on it to cover it evenly.
  • In the tray sprinkle the pistachio nuts over the dough, then put the softened cream and spread it in the tray over the pistachios and dough.
  • Hold and lift the plastic sheet covered with the dough and put the dough side over the tray to cover all the cream. Pull out the plastic sheet carefully and press the top and the side borders together.
  • Bake it in a preheated oven of 190°C for 20 minutes or until golden. Leave it to cool and set for two hours. Note: you can serve with or without Arabic sugar syrup.

From Nestlé® you will need

Nestle Cream

Nestlé® Cream 170g

Nestlé® Sweetened Condensed Milk 370g

Nestlé® Sweetened Condensed Milk 370g

From the kitchen you will need

  • For the base:
  • Semolina 1000 g
  • Semolina (fine) 500 g
  • Ghee 600 g
  • Sugar 450 g
  • Milk 300 ml
  • Baking Soda 10 g
  • Yeast 10 g
  • Mahlab/Mehleb (St.Lucie Cherry) 10 g
  • For the filling:
  • Nestlé® Sweetened Condensed Milk 397g 1 tin
  • Nestlé® Cream 170g 1 tin
  • Milk 1 L
  • Corn Flour 150 g
  • Orange Blossom Water 3 tablespoons
  • Rose Water 3 tablespoons

Step by Step

Step
1

  • For the dough, combine both type of semolina, ghee, sugar, mahlab, baking soda and yeast in a bowl.
  • Mix the ingredients well, then add the milk, mix again, cover and set aside for at least 4 hours.
  • Remove and knead by hand until the dough starts to hold together or form a paste.

Step
2

  • For the filling, add the Nestlé® Sweetened Condensed Milk, one cup of the milk and the corn flour and place in a bowl. Whisk together until the corn flour dissolves in milk.
  • In a pot mix the remaining milk and the Nestlé® Cream together and bring the mixture to boil. Once the milk is boiling, add the corn flour and milk mixture and keep whisking until thick.
  • Put the mixture in a deep flat tray and leave to cool and set for 2 hours.
  • In a food processor or hand mixer, blend the cream well to make it soft.

Step
2

  • Cover a round sweet tray with a thin layer of ghee. Take half of the dough & flatten the dough at the bottom of the tray until it is covered.
  • Cut a plastic sheet with the same size of the round tray and flatten the remaining dough on it to cover it evenly.
  • In the tray sprinkle the pistachio nuts over the dough, then put the softened cream and spread it in the tray over the pistachios and dough.
  • Hold and lift the plastic sheet covered with the dough and put the dough side over the tray to cover all the cream. Pull out the plastic sheet carefully and press the top and the side borders together.
  • Bake it in a preheated oven of 190°C for 20 minutes or until golden. Leave it to cool and set for two hours. Note: you can serve with or without Arabic sugar syrup.

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