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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Remove from the oven and carefully take the crusted dough out and place it on a flat plate. | 3. 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. | 4. 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. | 5. 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. | 6. Sprinkle the syrup on top and allow to cool in the fridge for 2 hours. Slice and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo dough	150	g	shredded	448.5	78.9	10.65	9.0
ghee	4	tablespoons	melted	-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
fine semolina	2	tablespoons		-	-	-	-
cream	170	g		561.0	11.305	6.171	58.956
rose water	1	tablespoon		0.0	0.0	0.0	0.0
pistachio	1/2	cup	crushed	344.4	16.7096	12.3984	27.8718
sugar syrup	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.