Othmaliye Traditional Middle Eastern Dessert Pastry Food

OSMALIEH

Steps:

• To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
• Split the pastry into two parts and spread the first part at the bottom of a pan that has high edges (30cm width).Cover with oil and fry until it gets a golden color.
• Take out and filter of oil and put it on a carton piece that has the same diameter.
• Do the same thing with the second part of the pastry.
• When it is done take one of the pieces and put in a serving plate and cover with walnut or fresh Kushta (Arabic cream).
• Put the second piece on top.
• Spread the Syrup to cover all the parts.Spread on top small hills of Kushta evenly, and on top of each hill put some lemmon jam and minced pistachio.
• Serve hot or keep in the refrigerator for one day only.

OTHMALIYE - TRADITIONAL MIDDLE EASTERN DESSERT PASTRY

Steps:

• Cover the bottom of a round 25cm baking tin with half the quantity of Othmaliye dough. Pour melted ghee over the dough and bake in a 200˚C preheated oven for 10-15 minutes or until dough is golden.
• Remove from the oven and carefully take the crusted dough out and place it on a flat plate.
• In the same baking tin, cover the bottom with the rest of the dough and bake again in the oven in the same way. Remove and place on a separate flat plate.
• Add milk and semolina to a large saucepan, bring to boil, then simmer for 5-10 minutes or until sauce thickens. Remove from heat and stir in NESTLÉ Cream and rosewater. Allow to cool at room temperature.
• Cover the first part of the baked dough with the cream mixture. Sprinkle crushed pistachio on top. Cover the cream with the second part of the baked dough.
• Sprinkle the syrup on top and allow to cool in the fridge for 2 hours. Slice and serve.