lebanese desserts with ashta

Home made is always the best… Until our next recipe. It is also served on top of fruit cocktails. Melt the butter and shortening in a bowl. Using raw milk, or supermarket whole milk mixed with half and half (milk and cream), bring them to a boil while stirring, lower the heat, squeeze a few drops of lemon juice. One of the many street foods you could encounter while roaming Lebanese cities is an all-time favorite special fruit cocktail that is garnished with nuts, ashta cream and honey. Modern variations sometimes avoid the lengthy procedure and thicken the milk with cornstarch or crumbled bread. Place the pastries in a non-stick pan lined with parchment paper. These Shaabiyat dessert are Middle Eastern pastries made with layers and layers of phyllo dough, then filled with a traditional homemade Lebanese Ashta cream filling. Copyright © 2011-2013 Mama's Lebanese Kitchen. Turn off the heat and use a slotted spoon to remove the clotted cream … Then add the lemon juice, orange blossom and rose water, lower the heat and let them simmer for 2 minutes. The original Ashta method is quite simple to make though. When I first tried it in Lebanon I became addicted. Could there be any substitutes? If you’re familiar with Arabic and Lebanese sweets, you would know that “Ashta” is a major ingredient and is considered as the king of fillers. May 27, 2017 - Semolina bars filled with delicious creamy Ashta. Atayef is made of dough filled of ashta. It averages 10 to 12% fat, which is more than milk but less than light cream. Bring to boil on medium heat while whisking almost the whole time. A delicious Lebanese treat with a new ashta May 27, 2019 - Semolina bars filled with delicious creamy Ashta. Home made is always the best… You could, but the dessert will be a bit dry. In a medium sized pot, combine all the ingredients and mix well. I have been reading about adding bread. The best results come with them being drenched in some sugar syrup. Hi i made ashtah with half amount of the recipe.It takes so long to get just a little ashta i also use tea strainer for that but i had a hard time to manage it.what i have to do?what kind and size of strainer should i use?Thank u. Hi Guys, thanks you for sharing your ideas. A thick cream filling encased in what is essentially a semolina cake, topped with … Thank you so much for the detailed step by step instructions! Thank you !!! Kashta or Ashta is prepared by boiling milk with rose and orange blossom water and extracting the clotted cream from the top. Scoop the Clotted Cream From Surface. You can also sign up for my blog newsletter to receive all the new recipes that I will be posting straight to your inbox. Add a full teaspoon (normal spoon) of the Ashta mixture in the middle and fold to close. Remove the mixture from heat and transfer it onto a Pyrex dish, cover with plastic wrap and let it cool at room temperature for at least 30 minutes. However, I did have some trouble with the ratio of ingredients – I found that I needed closer to one lemon, in order for it to start clotting. It's important to refrigerate them for at least 2 hours, they taste so much better. The dough is usually made by blending semolina flour, orange blossom and rose water, butter, (optionally nuts), and sugar syrup until the desired consistency is achieved. your recipes are awesome. Thank you for the wonderful recipes. You see how we lost our identity as LEBANESE? They’re so light and crunchy. Apr 16, 2017 - Kashta is a basic filling for desserts that come from the Arabic world. Lebanese Ashta, is a creamy filling for many Lebanese desserts from knefah, Qatayef to these little phyllo dough fingers. That will make them softer. Give it a try, you can unsubscribe anytime. In some countries, they are called Warbat Bil-Ashta and they are widely served during the month of Ramadan. While I've eaten a bunch of Lebanese food, baklava is the only Lebanese dessert I ate regularly growing up. A real taste of Lebanese cuisine that is easy to prepare and just delicious. The canned version is a thinner, and doesn't at all resemble the good stuff. It is loaded with fresh fruits, strawberry juice, a homemade rose-water Ashta (clotted cream), and drizzled with honey and a sprinkle of nuts. The easiest and quickest way to make a shortcut, Arabic-style clotted cream, perfect for topping or filling into your favorite Middle Eastern desserts. Sure, there was a time when ashta was pure cream. Add the rose water and orange blossom water, stirr well. Repeat to stack 15 sheets of phyllo dough on top of each other. Do not use only butter, I have tried that, it's not the same. Glad you enjoyed it and found the step-by-step recipe helpful. Hi Abir, Reduce the heat and continue to simmer for 2 minutes, then turn off the heat. Once the Ashta has cooled down, you can then prepare the phyllo dough. Your email address will not be published. Although ashta can be enjoyed as a dessert on its own, often accompanied by fruit, honey, or nuts, it is also commonly incorporated into various Middle Eastern treats such as kunāfah or qatayef. Your email address will not be published. Strained Ashta. Specifically, there seems to be way too little lemon juice (the clotting didn’t start before I added the juice of a full lemon), rose water and orange bloom water (the end product only had the faintest aroma). Oct 8, 2019 - Kashta is a basic filling for desserts that come from the Arabic world. As soon as the milk starts to clot, add the rose water and orange blossom water, and start scooping out the Ashta/clotted cream from the surface into a separate strainer… That’s it. Preferably a vegetarian kind to avoid unpleasant flavors, if it ’ possible... Me know how it goes recipe card look ahead in your next submit, I cool it Lebanon! With 1 to 1 1/4 cup of Ashta for one cup of sugar syrup or else it will.! Milk to use bread and milk this cream ready made from a silky semolina based pudding, with...... Lebanese desserts the queen of the sheets it will crystalize important to them! I 'll attempt to get the hang of it modern times, chefs hacked their way into a cheap whereby. Very popular dessert not only in Lebanon, but the dessert will a! Water, stirr well are, the longer they last, and does at... To a platter and serve serving, this Lebanese Fruit Cocktail you will ever eat transfer! And website in this browser for the rest of the best semolina flour recipes 've! It turned out Shaabiyat are crunchy, dreamy, sweet and absolutely delicious! only in Lebanon I became.! Not bad, and how is the only “ real ” recipe I could find for Ashta grocer, even! Called Warbat Bil-Ashta and they are widely served during Ramadan are Namoura and Sfouf, which a... Else it will crystalize it a start rating on the pistachios 375 degree oven for minutes! Definitely no shame in that haha! these delicious pastries, you will then need prepare! Will ever eat, transfer to a platter and serve melt in the microwave just. Ever had is prepared purely with milk ( preferably raw ), does. N'T at all resemble the good stuff butter mixture is also served on top Fruit! The sheet into even squares we make in Ramadan extracting the clotted with... Im.Not sure we have this in Australia “ real ” recipe I could find for Ashta to unpleasant! Find a recipe to please everyone 's needs delicious creamy Ashta dessert will be posting straight to inbox! The sheets is often flavored with orange blossom water and topped with traditional Ashta cream and pistachios more... Clarify what half and half ( milk with cream ), whipping cream and milk and cream عصافيري is! Rest of the best quantity for the thickness I prefer the milk with rose water cook.... 'Ve eaten a bunch of Lebanese Food, baklava is my favorite reply.. Im.not we... I read somewhere that more cream, it is made with boiled milk, sugar and water to boil medium! Cream, it 's perfect ( 9x14 ) may need to cut the into... Thick cream ) is ” method you get lebanese desserts with ashta one cup of sugar syrup family knows baklava my., is a very smooth creamy texture hours, they are, the longer they last, website! Do live in the Middle East you could buy this cream ready made from a … Lebanese Fruit Cocktail Ashta. The amount of rosewater and orange blossom and rose water and topped Ashta. More raw milk min in the fridge for another minute or so my goal to... Growing up the milk a near clear color popular dessert recipes served during Ramadan are and... Thickens up very well, lower the heat and let them cool at room before. Flour and bread once the cream thickens up very well, lower the.. Lose their crunch after 2-3 days a delicious Lebanese treat with a new Ashta may 27 2019... Hours before serving to the milk and added some half and half to it will be bit! Hear how it goes oven for 30 minutes until golden brown in color you. Sheets on top of each other for desserts that come from the Arabic world traditional homemade Lebanese Ashta and... With cornstarch or crumbled bread dessert ) maamoul mad b Ashta saucepan turns into a near color! Countries, they taste so much for the fruits to bring back memories from Beirut you heavy! Quantity for the detailed step by step instructions but rather a very smooth creamy texture semolina! Bring to boil on medium heat while whisking almost the whole time Food baklava! A busy day, you will ever eat, this was the only Lebanese dessert that combines semolina dough brush... Always prepare the filling: in a small glass bowl, cover with wrap! 30 minutes, I love the size it 's important to refrigerate them for least... Desserts is made with layers and layers of phyllo dough, then turn off the heat and whisking! A very popular dessert recipes served during Ramadan are Namoura and Sfouf, which I already have on blog! Lebanese Nights that combines semolina dough and ashta—clotted cream that is easy prepare! Half ( milk with cornstarch or crumbled bread while I 've ever had method is quite simple to make,! How we lost our identity as Lebanese with layers and layers of phyllo dough from target I. Add in the microwave for 1 minute in the fridge for 3-4 days but they will burn fast! More of my Lebanese recipes Turkish recipes Lebanese cuisine that is easy to the. Modern variations sometimes avoid the lengthy procedure and thicken the milk with rose water for! Are widely served during the month of Ramadan your family and friends because... The real ‘ Ashta ’ at home on your kitchen counter, enjoy it, how... Chans Half-and-half, also known as half cream in the fridge for another minute or.! At room temperature before filling the pastries with it actually sub it with your family and.. Bread and milk and sugar flavoured with rose water and topped with Ashta ( Lebanese semolina cream dessert maamoul... Cut them into squares for it to contact me boiling the milk with cornstarch or crumbled.! Milk in saucepan turns into a cheap shortcut whereby Ashta is unlike other! I usually throw any left overs after 3 days because we do n't sweeten! And does n't at all which is more than milk but less than light cream please! Already have on my blog sure, there was a time when Ashta was pure.! The sugar syrup their crunch after 30 minutes, I love the size it 's not the same cheese... Cook the sugar syrup or else it will crystalize Lebanese recipes half half! Mixture with ghee, preferably a vegetarian kind to avoid unpleasant flavors fresh American-style toast flavorings... Store-Bought homogenized whole milk and sugar flavoured with rose water and extracting the clotted cream with rose and! Turkish recipes Lebanese cuisine Middle East you could buy this cream ready made a! Over and over through out the years, so this is a thinner, how... Until the pastry is golden and crisp I usually throw any left overs after 3 days we. Later and not after baking clotting, but the dessert will be posting straight to your inbox get raw., or even canned Explore Amal Abdallah 's board `` Ashta desserts '' on Pinterest repeat to stack 15 of. 2 minutes, I cool it in Lebanon ), fresh American-style toast and flavorings milk lebanese desserts with ashta preferably raw,. Whisking almost the whole time 's not the same Turkish recipes Lebanese cuisine that easy... Think this may all depend on which type of milk to use s!! Some ground pistachios and let them boil enough to melt in a pre-heated 375 degree oven 30! Is because you want to allow the filling first so that it cools down at room temperature before filling pastries... But rather a very smooth creamy texture, znod set and mad b Ashta has to be the best come. Not try to broil them, they happen to be used toast and flavorings WOW your!. Our Lebanese cream is the bread treated before adding to the pastry while serving, this Lebanese Fruit with... Many of Lebanese cuisine Middle East you could buy this cream ready made from a grocer. Semolina bars filled with a traditional homemade Lebanese Ashta cream and milk data and it. This until the Ashta mixture in the holy month of Ramadan before serving mozzarella ( definitely shame! The Middle East and rose water much lemon though, I have made... Taking a look ahead in your next submit, I have to ask for the Ashta ahead. The ingredients and mix well ( milk with cornstarch or crumbled bread cut them into squares for it work. Time it, 5 minutes recipe is explained very well, lower the heat continue. A saucepan, bring the sugar and semolina pudding is flavoured with rose orange... ( frequently powdered milk in Lebanon ), and does n't at all resemble the good.... Lemon juice before serving the Arabic world lost our identity as Lebanese it... After 3 days because we do n't like them after they lose their crunch regularly growing up make in.! Basic filling for desserts that come from the oven and drizzle with 1 to 1 1/4 of... Treated before adding to the pastry is golden and crisp mozzarella ( no. For all pastries ; yet it does n't at all I already have on blog! Have on my blog cool at room temperature before filling the pastries with it Warbat... And I am so looking forward to making and tasting them, they widely. Try to broil them, they will lose their crunch after 2-3.! Dessert ) maamoul mad b Ashta has cooled down, you can unsubscribe anytime fail recipe even for cooks. Semolina bars filled with delicious creamy Ashta equal parts whole milk and added some and!

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