Basma (Layered Athmaliya Dessert)

A homemade Basma recipe with detailed steps for making the athmaliya pastry, the cream filling and the pistachio layer. It takes some time to prepare but the result is spectacular.

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8 servingsBack to recipeDesserts

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500 g athmaliya pastry dough4 cups ghee (clarified butter)

Pistachio dough

250 g crushed pistachios1/2 cup sugar syrup (shira)1 tbsp orange blossom water1 tbsp rose water2 tbsp powdered milk

Cream filling (Qishta)

1/2 liter milk1/4 cup fine semolina1/4 cup corn starch dissolved in a little milk4 cups liquid milk1 tbsp vinegarHalf a packet Puck creamA dash of rose waterA dash of orange blossom waterFor more of Om Taha’s perfect desserts from Italy: Italian Cannelloni DessertFor more Arabic desserts, here is the classic Namoura (classic)

Step 1

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

Cooking notes

Italian Cannelloni Dessert
Namoura (classic)

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Basma (Layered Athmaliya Dessert) cook mode | Zesta