Heat
one third of the ghee along with sugar and water. When it
boils, add the ground pistachio or almonds. Cook on low
heat, stirring continuously till all ghee is absorbed. Add
remaining ghee while still stirring. When ghee separates and
the mixture slips off the wooden spoon, remove from heat.
Immediately spread on a lightly greased tin sheet. Flatten
mixture (1/4 to 1/2 inch thick) with a rolling pin and cut into
diamond shapes. This must be done with speed as the mixture
hardens within minutes. When cool, store in an airtight tin.
The maisouk can be stored for 2-4 weeks in the refrigerator.
