Basma (Layered Athmaliya Dessert)

Heat half a liter of milk and gradually add the semolina while stirring continuously.

Slowly add the cornstarch, a little at a time, to the milk while stirring quickly until they combine and the mixture thickens.

Put the cream mixture into a tray or dish and cover the surface with plastic wrap so a skin does not form on the cream.

In a pot, put four cups of milk and wait until it heats.

Add 1 tablespoon vinegar and let it boil for a few minutes—the milk will curdle.

Strain the curdled milk well, then mash or process the curd in a food processor until it becomes like cream.

Mix this mixture with the first mixture, then add half a can of Puck cream and orange blossom and rose water and mix well; refrigerate the cream to cool.

Prepare a 15 cm diameter tray. Break the athmaliya pastry into medium pieces and arrange them well, then place a smaller tray on top to press them down—or use any flat item; repeat the same process in another tray to make the second layer of athmaliya pastry.

Heat the ghee until it is very hot, then pour it immediately over the athmaliya pastry and put the trays into a hot oven at 200°C until the athmaliya pastry takes a golden color.

Drain the excess ghee from the trays and place the two athmaliya layers on kitchen towels.

Prepare the pistachio layer: put the pistachios with the syrup, orange blossom, rose water and milk and rub them well until a soft dough forms, then place a bag at the bottom of one of the trays used for the athmaliya to obtain a pistachio dough of the same size.

Arrange the pistachio mixture and press it well over the bag or plastic wrap, then put it in the refrigerator for about an hour.

At serving time, place the first athmaliya layer, spread the cream layer over it, then the pistachio dough, then a second layer of cream, and finally the second athmaliya piece.

Serve Basma with sugar syrup for those who wish, because the pistachio dough is sweet.

Umm Taha Al-Hamwi

For more of Umm Taha’s perfected desserts but of Italian origin: Italian cannelloni dessert

To make more Arabic sweets, here is the classic namoura method