Why Jawhara is the ultimate summer treat
Jawhara isn’t just a dessert it's an experience. With its light, fresh taste and smooth texture, it’s the perfect treat for warm summer evenings. What makes it special? It brings together centuries of tradition with modern simplicity.
Ingredients
Whole milk
300 ml (1¼ cup)
Warqa pastry dough
5 sheets
Sugar
45g of sugar (60g if you want it a little sweeter)
Orange blossom water
1 heaping tablespoon
Flaked almonds
50g of flaked almonds
Cinnamon
1 cinnamon stick
Ritual of preparation
Infuse essence
Add 200 ml (¾ cup + 2 tbsp) whole milk, cinnamon stick, sugar, and orange blossom water to a saucepan. Heat until boiling, then set aside.
Weave silk
Mix remaining milk with cornstarch until smooth. Once infused milk cools, add mixture and cook over medium-low heat, stirring until thick.
Golden veil
Cut pastry sheets into circles, fry in hot oil until golden, and drain on absorbent paper.
Layer dreams
Alternate fried pastry sheets with sauce and chopped roasted almonds. Garnish with extra sauce and almonds.