- 200 gr Smeds butter
- 300 gr of ghee
- 500 gr white sugar
- 2 tsp baking powder
- 1 kg flour
- 320 gr pistachio
- 1 can of Smeds condensed milk
- 15 ml orange blossom water
- 10 ml rose water
- Put the butter, ghee (room temperature), and sugar in a whisk machine and whisk well until the color becomes white, then add the flour and beat again to make a dough.
- Divide the dough in a size of 20g round.
- Put the pistachios in a grinding machine so that they become grinded. Add to it the condensed milk of Smeds, orange blossom water and rose water and mix them again.
- In the same of stuffing kebbe, stuff the pistachio mixture into the dough.
- Heat the oven at 350 degrees and then bake it for about fifteen minutes or until the color becomes light golden.
- Leave them in the tray to cool down.
