 It consists of layers of filo dough that are put one by one in warmed up milk with sugar.It is served with walnut and fresh pomegranate and generally eaten during Ramadan.The first known documentation of ' is attested in a food and health manual, written in 1330 that documents Mongol foods called Yinshan Zhengyao (飮膳正要, "Important Principles of Food and Drink"), written by Hu Sihui, an ethnic Mongol court dietitian of the Yuan dynasty.