No matter what holidays you celebrate, this recipe from Nida Khalaf is sure to brighten your table.

Warbat is a dessert that is perfect for Ramadan Iftar and combines different flavors and textures. It is soft, crunchy, and aromatic. To make Warbat, you need clotted cream (Eshta), phyllo pastry, ghee, and crushed pistachio for garnish. This recipe is very simple yet sophisticated I highly recommend you give it a try!

Ingredients:
Clotted cream (Eshta)
• 2 Liters of whole milk + ¼ cup of vinegar
• 1 Liter of whole milk
• ½ cup cornstarch
• ¼ cup of sugar
• ½ tbsp rose water
• 1 tbsp orange blossom water

Orange Blossom water Syrup:
• 2 cups of sugar
• 1 cup of water
• A couple of drops of lemon juice
• ½ tsp orange blossom water

Warbat remaining ingredients:
• 10 sheets of phyllo pastry
• 2 cups ghee
• ¼ cup crushed pistachio for garnish

Method:
Prep the Estha and the simple syrup the night before.
• In a medium-sized pot, pour 2 liters of milk, bring it to a boil on medium-low heat, add the vinegar and reduce the heat to low. The milk will start clotting.
• Using a strainer ladle, skim the clotted cream from the surface and place it in a sieve; repeat until you collect all the clotted cream leaving the ‘water behind’.
• In another pot, pour the 1 Liter of milk, corn starch, and sugar; whisk while the milk is cold to prevent the corn starch from clotting. Place on medium-low heat and continuously whisk until the milk thickens; add the orange blossom, rose water, and clotted cream once it thickens. Mix well and pour into a bowl. Cover using plastic wrap; once it reaches room temperature, place in the fridge overnight to make the syrup; add the sugar, water, 2-3 drops of lemon in a pot, cook on medium heat, let it boil and simmer for 15 mins until it slightly thickens, turn off the heat, add the orange blossom water. Set aside and store outside on a countertop

To assemble the warbat:

Method One
• Take 5 sheets of phyllo and, using a very sharp knife, cut them into 12 equal size squares. Fold the squares into triangles and place on a baking tray; add 1 cup of melted ghee, fully covering the phyllo and cook in a preheated oven at 350F for 10 mins or until golden in color. Once done, remove any excess ghee using a spoon, and immediately add 3-4 ladles of the room temp syrup to the cooked phyllo. Once they reach room temperature, gently unfold the triangle from the middle and add 1-2 tbsp of Eshta.

Method Two
• Take 5 sheets of phyllo and, using a very sharp knife, cut them into 12 equal size squares. Place each square in a muffin tray, add 1 cup of melted ghee, fully covering the phyllo and cook in a preheated oven at 350F for 10 mins or until golden in color. Once done, remove any excess ghee using a spoon, and immediately add 3-4 ladles of the room temp syrup on the cooked phyllo. Once they reach room temperature, add 1-2 tbsp of Eshta in each pocket.
• Garnish with pistachio and edible rose petals (because why not!) and enjoy with a nice cup of mint tea or Arabic coffee.