Balta or Hetalia

1. 1

   Prepare the balouza and pour into a moistened square or rectangular dish (about 8 or 9 inches), so as to have a thick layer.

2. 2

   Cool, then chill in the refrigerator.

3. 3

   When it has set into a firm jelly, cut it into 1-inch squares with a knife.

4. 4

   Prepare the syrup, which is not cooked, straight into a large glass serving bowl: Pour in the water and add sugar and a little orange-blossom or rose water, and stir until the sugar has dissolved.

5. 5

   Taste again, and add sugar if it is not sweet enough, or water if it is too sweet.

6. 6

   Stir in the raisins, the almonds, and the pistachios.

7. 7

   Turn out the squares of balouza and drop them into the syrup.

8. 8

   Stir gently and serve.

No additional tips available.