Place the pastries in a non-stick pan lined with parchment paper. Cut the sheet into even squares. Recipes for Ashta varies, some use white bread to make it thick, some use semolina or corn starch and some use only milk and water without boiling the milk. May 27, 2017 - Classic comforts from the Mediterranean, weeknight dinners for crazy busy days to desserts with the “wow” factor, one thing in common, they are all recipes that have been tried and tested by family and friends. Posted May 3, 2020 By Mariam E. 11 Comments. The canned version is a thinner, and doesn't at all resemble the good stuff. You are so welcome Arpie. Let it cool at room temperature for 2 hours and refrigerate without wrapping for another 2 hours before serving. Remove from the oven and drizzle with 1 to 1 1/4 cup of sugar syrup. Notify me of follow-up comments by email. Liz it’s interesting to try making the Ashta with heavy cream and milk I’m guessing the texture and flavor would be more intense. If you do live in the Middle East you could buy this cream ready made from a … 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. You are looking at about 1 minute in the microwave or just enough to melt in a pot. Home made is always the best… Sure, there was a time when ashta was pure cream. Pour all ingredients in a pot and let them boil. Cookin' With Mima blog is a place where you can find hundreds of easy and delicious family-friendly recipes that are bound to please even your toughest critics. You can substitute the ashta with cheese, ground walnuts just add sugar and blossom water, groung coconut and add sugar and blossom water, or make it easy and sweet and filled with chocolate. 11 oct. 2015 - Cette épingle a été découverte par Nicole Bakhazi. In a saucepan, bring the milk and half-and-half to a boil on medium heat all while continuously stirring. Thank you so much for the ratings! You will then need to cut the sheet into even squares. Thanks a million. Then add in the orange blossom water, rose water and lemon juice. PREPARE THE FILLING: In a medium sized pot, combine all the ingredients and mix well. Garnish with some ground pistachios and let them cool at room temperature for 2 hours. Once the cream thickens up very well, lower the heat and continue whisking for another minute or so. 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. Other popular dessert recipes served during Ramadan are Namoura and Sfouf, which I already have on my blog. I haven’t tried it personally. Do not cover the Shaabiyat after baking. Ashta, our Lebanese cream is the foundation for all pastries; yet it does not contain cream. A delicious Lebanese treat with a new ashta recipe. Thank you so much for taking the time to leave a review! Everyone in my family knows baklava is my favorite. If you enjoy this recipe, please give it a start rating on the recipe card. Kashta or Ashta is prepared by boiling milk with rose and orange blossom water and extracting the clotted cream from the top. It's important to refrigerate them for at least 2 hours, they taste so much better. Thank you so much for the detailed step by step instructions! One of the best semolina flour recipes I've ever had. However compared to the original recipe it doesn’t stand grounds. Repeat to stack 15 sheets of phyllo dough on top of each other. Ashta is the whipped cream of the Middle … But you must cut them into squares for it to work, how ever way you do that. Ashta is a slang word for “Kashta” in classical Arabic, which refers to clotted cream prepared with rose water and orange blossom water. Thanks for taking the time to review the recipe. Hi can you please clarify what half and half (milk with cream) is? I made it today! Shaabiyat is a very popular dessert not only in Lebanon, but all over the Middle East. I have been reading about adding bread. I hope you try it, enjoy it, and share it with your family and friends. Remove the phyllo sheets from the packaging. Home made is always the best… The recipe is explained very well it made it easy on me to do it! You can also subscribe without commenting. Thanks for sharing but I believe the quantities are off. If you do live in the Middle East you could buy this cream ready made from a local grocer, or even canned! Let it cool at room temperature. Place a sheet of phyllo dough and brush with the butter mixture. You can use 10, but the dough might not be as thick as it should be. Notify me of followup comments via e-mail. The easiest and quickest way to make a shortcut, Arabic-style clotted cream, perfect for topping or filling into your favorite Middle Eastern desserts. Shaabiyat is a very popular dessert not only in Lebanon, but all over the Middle East. Do not over cook the sugar syrup or else it will crystalize. Just curious as I have not made this yet… could you use heavy cream and milk? Once you have added the lemon juice (works with vinegar too), you turn the heat off and let the curdling process take place. Layers of phyllo dough are brushed with a mixture of shortening and butter or ghee, then filled with homemade Ashta and baked to a golden perfection. Required fields are marked *. Thanks for your reply.. Im.not sure we have this in Australia ? Can you add the sugar syrup later and not after baking? 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. and replacing Ashta with Mascarpone. A delicious Lebanese treat with a new ashta May 27, 2019 - Semolina bars filled with delicious creamy Ashta. Your email address will not be published. The original Ashta method is quite simple to make though. Atayef is made of dough filled of ashta. The best ever!!! Place a strainer over a bowl. Depending on the size of your sheets, you may be able to wrap the sheets as you see in the photo to guide you through the cut without having to use a ruler. These are special Lebanese treat, one of their specialty desserts that shows up in the holy month of Ramadan. Everything is Arabic and Not Lebanese anymore… Congratulations. These crisp golden pastries filled with ashta cream – a clever Lebanese unsweetened faux clotted cream – and then drenched with a fragrant syrup. But I have to ask for the ingredients in the metric system, if it’s possible! Thank you for the rating. Layers of phyllo dough are brushed with a mixture of shortening and butter or ghee, then filled with homemade … 5 from 2 votes. The result: a clotted cream that tastes fresh and light, without any...Read More » Until our next recipe. your recipes are awesome. You also don’t need to keep on boiling The milk. There are many variations of the cocktail, and what we’re featuring in this post is what’s referred to as “cocktail shikaf” which translates to “fruit chunks cocktail”. Strained Ashta. Could there be any substitutes? You could, but the dessert will be a bit dry. Add the rose water and orange blossom water, stirr well. It sort of feels too complex and Bring to boil on medium heat while whisking almost the whole time. Modern variations sometimes avoid the lengthy procedure and thicken the milk with cornstarch or crumbled bread. In a small pot bring the sugar and water to boil. Apr 16, 2017 - Kashta is a basic filling for desserts that come from the Arabic world. extremely broad for me. You can add more to the pastry while serving, this way you don't over sweeten it. 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