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. 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