Osmalieh is a traditional Syrian dessert especially in Aleppo, it is prepared with baked vermicelli sandwiched between sweet cream and garnished with minced pistachios.



1- 2 lbs Osmallieh (Kunafa) pastry

2- 1 lb fresh Arabic cream (kushta)

3- 5 cups frying oil

4- ¼ cup lemon jam

5- ½ cup minced pistachios



For the sugar syrup

2 ½ cups sugar

1 ½ cups water

1 tsp orange blossom water

1 tsp rose water

1 tsp lemon juice



1 To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

2 Split the pastry into two parts and spread the first part at the bottom of a pan that has high edges. Cover with oil and fry until it gets a golden color.

3 Take out and filter the oil and put it on a carton piece that has the same diameter.

4 Do the same thing with the second part of the pastry.

5 When it is done take one of the pieces and put in a serving plate and cover with walnut or fresh Kushta (Arabic cream).

6 Put the second piece on top.

7 Spread the syrup to cover all the parts. Spread on top small hills of Kushta evenly, and on top of each hill put some lemon jam and minced pistachios.

Serve hot.


Lara Khouli