Damascus-Style Arabic Booza

Ingredients

• 4 cups milk (full-fat)
• 2 large tins qaimar (clotted cream)
• 1 teaspoon ground mastic mixed with 1 teaspoon sugar
• 3 tablespoons orange blossom water
• 3 tablespoons rose water
• 1 teaspoon vanilla
• 3 cups powdered sugar
• 2 tablespoons salep
• 2 cups pistachios, coarsely chopped

Method

1. Place the milk, salep, sugar, vanilla, and mastic in a saucepan over the heat and stir until the ingredients dissolve well.
2. Leave it on the heat, stirring constantly, until the mixture comes to a boil, then lower the heat and let it simmer gently for 3 minutes.
   Timers: 3 min
3. Add the qaimar, rose water, and orange blossom water, then mix well with a whisk or hand beater and turn off the heat.
4. Let the mixture cool to room temperature, then place it in the freezer, stirring every 15 to 30 minutes to break up the ice crystals until the texture becomes smooth and free of ice lumps.
   Timers: 30 min
5. Once it resembles a dough-like mass, spread it onto a rectangular tray lined with plastic wrap and sprinkled with pistachios, making sure it is 1 to 2 cm thick. Place the tray in the freezer for 1 hour until the booza sets.
   Timers: 60 min
6. After the time has passed, flip the booza rectangle, leave it on the plastic wrap, and roll it up like a Swiss roll, pressing it with the wrap.
7. Finally, wrap the booza roll in plastic wrap and leave it in the freezer until completely frozen.
8. When serving, cut the booza into pieces of the desired thickness.
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