Kahi wa Geymar

Ingredients

• 300 g plain flour
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 180 ml warm water
• 150 g ghee, melted
• 200 g caster sugar
• 120 ml water for the syrup
• 1 tsp lemon juice
• 1 tsp rose water
• 250 g geymar, kaymak or clotted cream
• Runny honey, to serve

Before you cook

• Mix the flour, salt, oil and warm water into a soft dough, knead for 8 minutes until smooth, then rest it under an oiled bowl for 30 minutes.
• Melt the ghee and keep it liquid.
• Take the geymar out of the fridge 10 minutes before serving so it spreads easily.

Steps

1. Put the sugar, 120 ml of water and the lemon juice in a small pan over medium heat.
2. Stir until the sugar dissolves, then boil without stirring for 5 minutes until the syrup coats the back of a spoon.
3. Take the syrup off the heat, stir in the rose water and leave it to cool.
4. Heat the oven to 220C and put a heavy baking tray inside to get very hot.
5. Divide the rested dough into 4 balls and rub each one with ghee.
6. Roll the first ball out on a well-oiled worktop, then push and stretch it outwards with your palms until it is a thin, almost transparent sheet about 40 cm across.
7. Brush the whole sheet generously with melted ghee.
8. Fold the sheet into thirds like a letter, brush the top with more ghee, then fold it into thirds again to make a small thick rectangle.
9. Press the rectangle flat with your palm until it is about 1 cm thick, and repeat the stretching and folding with the remaining three balls.
10. Pull the hot tray from the oven, brush it with ghee and lay the four pastries on it with space between them.
11. Bake for 12 to 15 minutes, until the layers have separated and the tops are golden brown and crisp.
12. Brush each hot pastry with a little of the cooled syrup so it soaks in but stays crisp.
13. Cut each pastry in half and top with a thick spoonful of geymar.
14. Drizzle with honey and eat immediately, so the pastry is still warm against the cold cream.