Ramadan Pastries: Warbat, Wardat, and Nahsh

Ingredients

• 500 g phyllo pastry sheets
• half a kilo cooked ashta
• to taste Aleppo pistachios
• 250 g ghee
• 1 medium cup, 180 g sugar
• half a cup, 130 ml water
• one lemon slice
• one drop if concentrated, or one spoonful if not concentrated orange blossom water
• one damp white cloth

Instructions

1. Preheat the oven to 200°C with top and bottom heat.
2. Place a damp white cloth over the phyllo pastry sheets on the work surface so that the dough does not break.
3. Take pieces of the phyllo pastry sheets, keeping the main dough covered while you work.
4. Place the dough on the work surface, then fold it and cut it into squares or equal pieces using a ruler and a knife or scalpel.
5. To shape the warbat, cut the dough at angles, then fold the pieces over one another without filling them, and place them on the baking tray with a little space between them.
6. To shape the wardat, use a metal or plastic mold, or use a round pan or bowl with a knife or scalpel to cut a wavy circular shape or one matching the mold's shape.
7. Place the nahsh or wardat shapes on the baking tray.
8. Melt the ghee over the heat until melted but not hot.
9. Prepare the syrup in a pot or pan over the heat by combining the sugar and water.
10. Bring the syrup to a boil over the heat, then add one lemon slice.
11. After turning off the heat under the pot, add one drop of orange blossom water if it is concentrated, or one spoonful if it is not concentrated.
12. Leave the syrup to cool until it reaches room temperature or is cold before using.
13. Pour the ghee over the tray of warbat and wardat until they absorb it well.
14. Place the large tray in the oven on the bottom rack first.
15. Leave the tray in the oven for about 20 minutes, until browned on top and colored underneath.
16. Remove the tray from the oven, then pour the ghee that has collected in it to one side for later use.
17. Pour the cold syrup over the trays while they are hot or warm.
18. Leave the pastries until cool.
19. Open the nahsh pieces down the middle, then place the cooked ashta inside.
20. Garnish the nahsh with Aleppo pistachios.
21. Separate the wardat, then fill them with ashta.
22. Garnish the wardat with Aleppo pistachios around the edge or as desired.