Two-Layer Mafroukeh with Pistachios and Ashta

Ingredients

• 2 cups fine semolina
• or
• 2 cups very finely ground kunafa dough
• 1 cup pistachios
• 1 cup powdered sugar
• 2 medium tablespoons orange blossom water
• 1 teaspoon green food coloring - optional, to taste
• 2 tablespoons butter
• 3 tablespoons syrup
• Nuts for decoration
• Ashta for the filling*

Method

1. Melt the butter over heat and add the shredded kataifi (kunafa) or fine semolina, frying until it turns golden...
2. Then add Aleppo pistachios, sugar, orange blossom water, and qatr (sugar syrup). Add a small amount of green food coloring—the colorant won't affect the taste but will give a strong green color; you can add it or omit it as desired.
3. Stir for two minutes over low heat until you have a soft but homogeneous and cohesive dough...
4. Spread half of the mafroukeh in a tray or mold, and prepare the second half to match the first. Let them cool well.
5. After the mafroukeh cools, spread the ashta on the first layer and place the second layer on top...
6. Return it to the refrigerator to set well; at serving, garnish with nuts and Aleppo pistachios and serve with qatr (syrup) or honey as desired.