Step 1

Dough: In a blender bowl, put the semolina, yeast, mastic and sugar. Turn on a medium speed to mix the ingredients, then add butter, blossom water and rose water. Turn the mixer on a medium speed until the dough forms.

Step 2

Put the dough in an oiled dish. Cover the dough with a piece of nylon and put it in a warm place for about an hour.

Step 3

Cream: In a medium thick saucepan, add water, milk, sugar, starch and blossom water. Mix the ingredients to dissolve the starch. Put the pot over medium heat and stir with a wooden spoon until it forms a soft pudding.

Step 4

Preheat the oven to 355 F (180 ° C).

Step 5

Bring a 9-inch or 10-inch cake tin and grease it lightly.

Step 6

Divide the dough into two equal parts. Using the palms of your hand, spread one of the dough portions evenly over the cake tin until you completely cover it.

Step 7

Spread the cream evenly over the dough layer.

Step 8

Put the other portion of the dough between two wax papers then roll it to the size of the cake tin. Transfer the dough and invert it over the cream layer.

Step 9

Bake until golden brown for about 25 - 30 minutes.

Step 10

Remove from the oven and directly garnish with ground pistachio, then allow it to cool completely.

Step 11

Using a sharp knife, cut into medium-sized squares and serve.