Preparation

• Boil 1 ½ glasses of water
• Dissolve the 2 tablespoons of nisiaste in the rest ½ a glass of cold water
• Pour the cold dissolved mixture in the hot water and stir continuously over low fire
• The cooking should be done by stirring continuously, until the cream becomes white (machalebi)
• Divide the mixture into small shallow plates or small cups
• After you have chilled the mixture detach it from the plates or the cups and put the little thin “pies” that are created in ice water where they are preserved
• They are served traditionally with Rose cordial syrup, rosewater cold water and rose ice-cream.