Directions

1. Preparing the Kataifi

Chop the kataifi dough finely using a knife. In a pan, heat 50g ghee and fry the kataifi until light golden. Mix well.

2. Making Syrup & Setting Base Layer

In a large pan, combine 250g sugar and 200ml water. Stir well, then add lemon juice and vanilla sugar. Once syrup forms, mix it with the fried kataifi. Pour half of the mixture into a square dish and level with a spoon.

3. Preparing the Custard Layer

In a separate pot, mix milk, cornstarch, and sugar. Cook while stirring continuously until thickened. Pour the custard over the kataifi layer.

4. Making Pistachio-Semolina Layer

Grind the pistachios in a blender. In a pan, combine sugar and water to make syrup. Add semolina and lightly toast it. Then add ground pistachios, ghee, and green food coloring. Mix well and cook a bit more.

5. Final Assembly and Garnish

Spread the remaining kataifi mixture evenly over the custard layer. Then pour and spread the pistachio-semolina mixture on top. Once cooled, cut into 12 pieces. Garnish each piece with two pistachios.