Preparation Time (min): 20
Cooking Time (min): 35
Serves 12

Ingredients

Kashta
9 slices soft white bread, without the borders
1 cup powder skim milk
3 tbsp cornstarch
3 tbsp sugar
3 cups water

Sugar syrup
1 cup sugar
1/2 cup water
1 tsp lemon juice
1 tsp flower blossom water

Cooking spray
250 g frozen oussmaliyeh dough

2 tbsp pistachio, ground
4 tbsp rose jam

Preparation

Cut bread into small cubes (1 x 1 cm).
Mix the rest of the kashta ingredients using the hand mixer. Pour mixture in a saucepan with the bread cubes and stir continusously clockwise under medium heat until mixture starts to thicken. Mix kasta with hand mixer again I order to obtain a smooth mixture.

To prepare sugar syrup, mix sugar with water in a pot and stir continuously under medium heat until sugar dissolves and liquid starts to boil.
Add lemon juice and stir well. Turn the fire of and add the flower water. Set syrup aside to cool.

Spray two round pans (30 cm diameter) with the oil. Split the oussmalia dough in half and evenly spread each half evenly. Spray the dough again with the oil spray.
Bake the 2 pans in the preheated oven (200°C) for 10-15 min until golden-brown.
Heat the upper part of the oven and bake the dough for 5 min  until golden-brown.
Place 1 part of the dough in a large serving plate. Spread f the kashta evenly and cover again with the 2nd half of the dough. Pour all the sugar syrup evenly over the oussmalia.

Sprinkle the top with the pistachio and decorate with the jam.

Serve cold.

Nutritional value per person
Energy (cal): 250
Cholesterol (mg): 0
Fats (g): 4
Starch (g): 45
Proteins (g): 9
Fiber (g): 1