add the samolina to the cold milk and stir on a medium-high heat until boiled and the mixture thickened.

when the mixture reaches the desired consistancy, turn the heat low and add the mastic, maward and mazaher and stir for 3 minutes on low heat.

After that pour the mixture on a heat proof tray with a maximum height of 7 centimeter.

leave it to cool for an hour or more and after it completely cools down add on top a thin layer of cream ( Ashta) evenly and sprinkle the coconut and pistachio on top.

Finally refridgerate for two hours before serving time.