1. Dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp.
2. Crush with fingers and place in lightly greased oven dish. Mix nuts and coconut, and scatter on top.
3. Warm the sweetened milk and pour over the dessert.
4. Dab with butter or cream, and placed in moderately hot oven (325-375 d F: I don't know Celsius) until top is browned...
Depending upon availability, nuts that can be used are almosned, huzelnuts, pecans, and peanuts, roasted and peeled. A Micture of two or more are used. Crushed very fine, amd mixed iwth sugar at teh ration of 2/3 nuts to 1/3 sugar. Rose water or vanilla essence is sometimes added.