Recipe by Lina Masko, (Syria)
Serves: 10 – 12
12 unsweetened wheat biscuits 2 dl water 2 dl + 2 tbsp casting sugar 3 dl double cream 2 tbsp flour 4 tbsp semolina 2 tbsp corn starch 1 litre milk (3%) 100 g chopped pistachios
1. Lay out the biscuits on the bottom of a baking form, ca 20×30 cm in diameter.
2. Bring water to a boil and add 2 dl of sugar. Let it simmer until the sugar is dissolved. Pour the water and sugar mixture over the biscuits
3. Boil the cream in a skillet. Whip in the flour, semolina, corn starch and 2 tablespoons of sugar. Add milk a little at a time and keep stirring. Let it simmer until it thickens about 5 minutes while stirring.
4. Pour the content of the skillet over the biscuits. Let it cool and put into a freezer. Sprinkle over some pistachios when serving.