Step 1

Line a 9" pan with wax paper if using a springform pan; if using a glass serving dish, there is no need to line it. Cover the bottom with all the pieces of bread or lady fingers.

Step 2

Place the sugar and water in a saucepan and bring to a simmer. Stir gently from time to time, add the lemon juice; simmer for 10 minutes or so, then add the rose and orange blossom water and turn off the heat. Cool; moisten the bread with a few tablespoons of syrup. Pour the remaining syrup in a small container to serve alongside the dessert.

Step 3

In a saucepan, pour 3 cups of milk and the sugar over medium heat; when steam appears, add the remaining milk and cornstarch mixture and stir continuously till thick.

Step 4

Add the mastic powder and the rose and orange blossom, stirring to combine, in the last few seconds of cooking.

Step 5

Set aside to cool one minute, then gently pour over the bread in the pan.

Step 6

Cool the custard then refrigerate

Step 7

Garnish with ground pistachios.

Step 8

Serve cold with additional syrup on the side.

Step 9

Enjoy with a cup of Arabic coffee