For the Honey Syrup
- 125ml (½ cup) hot water
- 1 cup Langnese Golden Clear Honey
- 1 tsp. lemon juice
- 60 ml (¼ cup) rose water
- 60 ml (¼ cup) orange blossom water
For the Pistachio Paste
- 260 g (1½ cup) semolina
- 112g (½ cup) cold butter
- 500g (5 cups) unsalted pistachios
For the Filling
- 500g (2 cups) kashta (Middle Eastern cream)
- 3 tbsp. whipping cream
- 1 tbsp. rose water
- 1 tbsp. orange blossom water
For the Honey Syrup: Mix the honey, water, lemon juice, rose and blossom water.
For the Pistachio Paste: Place the semolina and butter in a small saucepan and cook over a low heat, stirring continuously until the butter melts then pour the mixture over the honey syrup and mix with a wooden spoon. Cover the bowl and chill in the fridge.
Place the pistachios in a food processor and process until finely ground then transfer to a bowl and reserve ¼ cup on the side for garnish.
Add the semolina paste to the pistachios and mix with your hand to form a paste.
Mix the kashta with the cream, rose water, and orange blossom water then reserve ¼ cup on the side for decoration.
Divide the pistachio paste in half and spread the first half onto a serving dish of 30 cm diameter.
Spread the filling over then repeat the same process with the remaining pistachio paste and place it over the filling.
Sprinkle the remaining pistachios over the top, spreading it gently with your hand to cover the full surface.
Add a few dollops of kastha in the centre and the sides and sprinkle a little ground pistachio on top of each dollop.