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. Prepare the Ashta filling ahead to reduce waiting time the day of. Once you have added the lemon juice (works with vinegar too), you turn the heat off and let the curdling process take place. The crunchier they are, the longer they last, and tastier. Hi, this was the only “real” recipe I could find for Ashta. Be sure to check out more of my Lebanese Recipes! The canned version is a thinner, and doesn't at all resemble the good stuff. Once it starts boiling time it, 5 minutes. You can replace the brushing mixture with ghee, preferably a vegetarian kind to avoid unpleasant flavors. While you are waiting for the Ashta to cool, prepare the sugar syrup. Thank you so much for taking the time to leave a review! Give it a try, you can unsubscribe anytime. The base of most Lebanese sweets is Kashta, a filling you’ll find in a lot of desserts.Kashta will be new to you as it does not exist in many countries. They’re so light and crunchy. Copyright © 2011-2013 Mama's Lebanese Kitchen. The reason is that depending on how fatty the milk is, you may get just one table spoon of Ashta for each cup of milk. If you end up trying it that way I’d love to hear how it turned out. It is thick, creamy and not sweetened as it is usually then stuffed inside one of those desserts and dunked or drizzled with simple syrup, so I … Ashta requires refrigeration so it doesn't spoil. Place the pastry pieces on a lined non-stick sheet pan (no need to butter it) and bake in a preheated 375 degree oven for 30 minutes, or until they are golden brown in color, depending on your oven. Remove the phyllo sheets from the packaging. Bring to boil on medium heat while whisking almost the whole time. I made it today! Hi Tijana, These are special Lebanese treat, one of their specialty desserts that shows up in the holy month of Ramadan. These crisp golden pastries filled with ashta cream – a clever Lebanese unsweetened faux clotted cream – and then drenched with a fragrant syrup. Yes there is rose water in Australia And it sounds like ricotta without the rose water and orange blossom So i guess 1 would be able to make with ricotta. Hi Florin – sorry you had trouble with the lemon quantity in this recipe. Use a cutting board or a clean surface on your kitchen counter. ... Lebanese Desserts Lebanese Recipes Turkish Recipes Lebanese Cuisine Middle East Food Middle Eastern Desserts Arabic Dessert Arabic Food Arabic Sweets. You can use 10, but the dough might not be as thick as it should be. Brush the butter mixture on the surface of the sheet, and repeat to stack 15 sheets on top of each other. I have tested this recipe over and over through out the years, so this is a no fail recipe even for non-experienced cooks! Do not over heat. I am Lebanese and I am so looking forward to making and tasting them, they happen to be among my favourites Lebanese desserts. You do not want clumpy texture but rather a very smooth creamy texture. Perfection . To learn more about the food of my ancestors, I asked my mom for her recommendation on which classic Lebanese desserts you have to try at least once in your life. Apr 16, 2017 - Kashta is a basic filling for desserts that come from the Arabic world. Categories Desserts and Indian Mithai, Middle Eastern and Mexican, Uncategorized • Tags #FrozenTreats, Ashta, CafeGarima, Cocktail Shikaf, Frozen Dessert, ice cream, Kaashta, Kashta, lebanese, Lebanese Fruit Cocktail with Rose Water Ashta, mediterranean, middle eastern cuisine A thick cream filling encased in what is essentially a semolina cake, topped with … Once it starts boiling, time 5 minutes. I usually throw any left overs after 3 days because we don't like them after they lose their crunch. Glad you enjoyed it and found the step-by-step recipe helpful. If you’re using raw milk it may require different amounts of lemon juice. Once they are done baking, drizzle some sugar syrup on them, about 1- 1 1/4 cup, or depending on how sweet you want them. These Lebanese Shaabiyat are crunchy, dreamy, sweet and absolutely DELICIOUS! Everyone in my family knows baklava is my favorite. You could, but the dessert will be a bit dry. Mafroukeh is a traditional Lebanese dessert that combines semolina dough and ashta—clotted cream that is often flavored with orange blossom and rose water. The original Ashta method is quite simple to make though. I have been reading about adding bread. 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. You want just enough lemon to cause the clotting. 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. It is loaded with fresh fruits, strawberry juice, a homemade rose-water Ashta (clotted cream), and drizzled with honey and a sprinkle of nuts. Remove from heat and transfer the mixture to a Pyrex dish, cover with plastic wrap and let it cool at room temperature for at least 30 minutes. Hi Sooriana! In a saucepan, bring the milk and half-and-half to a boil on medium heat all while continuously stirring. The result: a clotted cream that tastes fresh and light, without any...Read More » Required fields are marked *. I find this amount to be the best quantity for the thickness I prefer. When you make these delicious pastries, you will WOW your guests! Once the Ashta has cooled down, you can then prepare the phyllo dough. I am going to try it for sure. You will need to prepare the filling first so that it cools down at room temperature before filling the pastries with it. Due to its lower fat content than cream, it can’t be whipped. You do not want clumpy texture but rather a very smooth creamy texture. 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. Nowadays, it is made with milk (frequently powdered milk in Lebanon), fresh American-style toast and flavorings! Thank you very much for posting this recipe, I found it very helpful! Sure, there was a time when ashta was pure cream. Let me know once you tried the recipe I’m curious to see if this is what you remember having before in Beirut or if it’s different. 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. Using raw milk, or supermarket whole milk mixed with … Maamoul Mad bi Ashta (Lebanese Semolina Cream Dessert) Maamoul mad b ashta has to be the queen of the Lebanese cream desserts. Ashta, our Lebanese cream is the foundation for all pastries; yet it does not contain cream. Hey Chans you can actually sub it with Ricotta cheese. Everything is Arabic and Not Lebanese anymore… Congratulations. It sort of feels too complex and Shaabiyat is a very popular dessert not only in Lebanon, but all over the Middle East. Scoop the Clotted Cream From Surface. Ingredients listed on the recipe card. Reduce the heat and continue to simmer for 2 minutes, then turn off the heat. Whereby in the “hacked” method you get almost one cup of Ashta for one cup of milk. I haven’t tried it personally. Your message was successfully sent. I also doubled the amount of rosewater and orange blossom, and the final taste was still very subtle. May 27, 2017 - Semolina bars filled with delicious creamy Ashta. Thank you !!! Just curious as I have not made this yet… could you use heavy cream and milk? Original Ashta Recipe - Clotted Cream With Rose Water. May 28, 2017 - Kashta is a basic filling for desserts that come from the Arabic world. If you enjoy this recipe, please give it a start rating on the recipe card. No, I highly recommend adding those. Lebanese dessert-Atayef-قطايف عصافيري Atayef is arabic dessert we make in Ramadan. Based on multiple trial experience, I have found out that that's the best amount for it to come out perfect. A delicious Lebanese treat with a new ashta recipe. Strained Ashta. 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. See more ideas about desserts, arabic sweets, lebanese desserts. However compared to the original recipe it doesn’t stand grounds. The best ever!!! To prepare the phyllo dough, place a flat sheet on a board or clean kitchen counter. It is also served on top of fruit cocktails. Feb 3, 2018 - Kashta is a basic filling for desserts that come from the Arabic world. Layers of phyllo dough are brushed with a mixture of shortening and butter or ghee, then filled with homemade … This is what gives if the best flavor. This is not bad, and it’s cheap to make. Place a sheet of phyllo dough and brush with the butter mixture. Nowadays, it is made with milk (frequently powdered milk in Lebanon), fresh American-style toast and flavorings! 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