First, weigh and crumble the kourabiedes in a food processor. Add the spices at the end and blend again. Because kourabiedes are so buttery, you don’t need to add extra butter—the mixture should resemble wet sand. If it doesn’t hold together, add a little melted butter.

Butter a 8-inch (20 cm) round pan and press the cookie mixture evenly into the bottom using a spoon or the bottom of a glass. Once the crust is spread out, place it in the refrigerator while you prepare the filling.

In a bowl, combine the cream cheese and sweetened condensed milk. Beat well with a mixer until smooth. Add the vanilla and lemon zest and mix.

Dissolve the gelatin in 1/2 cup hot water, then add it to the cream cheese mixture along with the rose water. If you don’t have or don’t like rose water, you can use 1/2 cup water or a little lemon juice instead.

Remove the crust from the fridge and pour the filling over it. Cover with plastic wrap or aluminum foil and refrigerate for 3–4 hours or overnight.