1. Grind the unsalted pistachios in a blender to get a fine texture.

2. Take the pistachios, sugar, rose water, vanilla, ghee, and the farek mixture and blend in a food processor until…

3. It forms a soft, malleable, slightly oily paste.

4. Rub your hands with oil, take little lumps of the paste, the size of a small egg, rolling it into a ball; then make a hole in it with your finger and enlarge it by pinching the sides and pulling them up to make a little dome-shaped pot. You can also use a shaped mould instead.

5. Fill the hole with about a tablespoon of ready-made ashta.

6. Stick the edges well together.

7. Tap the mould out to remove the pastry.

Garnish with grinded pistachios.