Tamriyya

Pour the milk into a heavy-bottomed saucepan and place over medium heat, stirring frequently to prevent scorching as it begins to warm.

Continue cooking the milk, stirring constantly, until it reduces significantly and thickens into a dense, paste-like consistency that pulls away from the sides of the pan.

While the milk reduces, roughly chop or coarsely crush the walnuts into small pieces using a knife or mortar and pestle.

Once the milk mixture has thickened to a firm paste, remove from heat and fold in the crushed walnuts, mixing thoroughly until evenly distributed.

Lightly grease a flat tray or baking sheet, then spread the walnut and milk mixture evenly across the surface to a thin, uniform layer.

Allow the mixture to cool completely at room temperature until it sets firm and develops its characteristic brittle texture.

Once fully set and hardened, break or cut the tamriyya into small, bite-sized pieces using your hands or a sharp knife.

Serve the tamriyya immediately as a snack or store in an airtight container at room temperature to maintain its crisp texture.