Ingredients
For the syrup- 450 g granulated sugar
- 1 tbsp lemon juice
- 1 tsp rose water
- 1 tsp orange flower water
- 350 g shelled pistachio nuts, finely chopped
- 2 tbsp caster sugar
- 1 tbsp rose water
- 1 tsp ground cardamom
- 250 g unsalted butter, melted
- 450 g packet filo pastry
- bunches mint leaves, washed
- 2 tsp loose Moroccan-style green tea leaves
- sugar, to taste
Description
Actress Nadia Sawalha’s Fragrant Filo And Nut Pastries Bring Back Childhood Memories Of Downtown Amman With Their Hints Of Rose Water And Orange Blossom Water
UK TV
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter