Pistachio Asawer El Sett

Combine the sugar and water and bring to a boil, then simmer for 7 minutes until slightly thickened. Stir in the lemon juice and rosewater, then set aside to cool completely.

Cut the phyllo sheets in half and cover them with a damp towel to keep them pliable while shaping.

Place a thin dowel along the edge of one piece and roll the phyllo around it, leaving a narrow edge unrolled.

Push both ends of the rolled phyllo inward along the dowel to form tight pleats, then gently slide out the dowel.

Bring the ends of the pleated phyllo together to form a secure ring. Repeat with the remaining pieces until all the bracelets are shaped.

Arrange the rings snugly in a pan greased with ghee, using a cup to hold them in place so they retain their shape and the ends do not open.

Lightly and evenly brush the rings with melted ghee, making sure it reaches all the pleats.

Bake the rings in a fan-assisted oven on the middle rack at 180°C (350°F) for 20 minutes, until golden and crisp.

Pour the cold syrup evenly over the hot rings as soon as they come out of the oven, allowing the pleats to absorb it. Leave the syrup-soaked rings to cool completely and set while remaining crisp.

Mix the pistachios, sugar, rosewater, and prepared syrup until you have a moist, cohesive filling that is not runny. Spoon the pistachio filling into the center of each cooled ring, keeping the outer pleats visible and the filling neatly in place.