If you do live in the Middle East you could buy this cream ready made from a local grocer, or even canned! Home made is always the best… Then add the lemon juice, orange blossom and rose water, lower the heat and let them simmer for 2 minutes. A thick cream filling encased in what is essentially a semolina cake, topped with … Lebanese Ashta, is a creamy filling for many Lebanese desserts from knefah, Qatayef to these little phyllo dough fingers. Do not over cook the sugar syrup or else it will crystalize. Let it cool at room temperature. Your email address will not be published. You also don’t need to keep on boiling The milk. Do not use only butter, I have tried that, it's not the same. Remove from the oven and drizzle with 1 to 1 1/4 cup of sugar syrup. If you do live in the Middle East you could buy this cream ready made from a … I really appreciate it and glad you liked it! Based on multiple trial experience, I have found out that that's the best amount for it to come out perfect. Do not try to broil them, they will burn super fast. I got this phyllo dough from target, I love the size it's perfect (9x14). Ashta requires refrigeration so it doesn't spoil. Required fields are marked *. Chans I believe if you get some fresh milk with cream on top, use that cream as well as a bit of milk and you get half&half.. the point from this request is to use milk which has a lot of fat in it. This is not bad, and it’s cheap to make. You are so welcome Arpie. The best results come with them being drenched in some sugar syrup. Thanks for your reply.. Im.not sure we have this in Australia ? 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. The canned version is a thinner, and doesn't at all resemble the good stuff. Mafroukeh is a traditional Lebanese dessert that combines semolina dough and ashta—clotted cream that is often flavored with orange blossom and rose water. It’s a milk based, cream-like substance which is a bit more consistent. Brush the butter mixture on the surface of the sheet, and repeat to stack 15 sheets on top of each other. Place them in the fridge uncovered so they can keep their crunch. Using a spatula with wholes, or a strainer, start collecting the clotted cream from the surface and place them into a separate strainer. Your email address will not be published. Learn How to Make the Original Ashta Dessert, Clotted Cream With Rose Water Like a Pro. No, I highly recommend adding those. If you enjoy this recipe, please give it a start rating on the recipe card. Hi, this was the only “real” recipe I could find for Ashta. If you end up trying it that way I’d love to hear how it turned out. If you’re using raw milk it may require different amounts of lemon juice. Lebanese Beef Shawarma Recipe, Made at Home! Could there be any substitutes? 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. I usually throw any left overs after 3 days because we don't like them after they lose their crunch. Use a cutting board or a clean surface on your kitchen counter. Lebanese dessert-Atayef-قطايف عصافيري Atayef is arabic dessert we make in Ramadan. Thanks a million. You can replace the brushing mixture with ghee, preferably a vegetarian kind to avoid unpleasant flavors. I am going to try it for sure. Prepare the Ashta filling ahead to reduce waiting time the day of. You do not want clumpy texture but rather a very smooth creamy texture. Apr 22, 2014 - It doesn't get any more "Summery" than this dessert. The best fruit cocktail you will ever eat, this Lebanese Fruit Cocktail with Ashta is unlike any other. Is it imperative to have 15 sheets of phyllo? Place the butter and shortening in a small glass bowl, cover with plastic wrap and melt in the microwave for 1 minute. Once the Ashta cools down, you can use it as filler in Arabic sweets, or you can serve it with fruit cocktails garnished with honey and nuts. It's filling of many of Lebanese desserts such as Atayif, knefeh, mafrokeh, znod set and mad b ashta. You are looking at about 1 minute in the microwave or just enough to melt in a pot. 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. You want just enough lemon to cause the clotting. Once the cream thickens up very well, lower the heat and continue whisking for another minute or so. This is what gives if the best flavor. Nowadays, it is made with milk (frequently powdered milk in Lebanon), fresh American-style toast and flavorings! Until our next recipe. 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. Chans Half-and-half, also known as half cream in the United Kingdom, is a simple blend of equal parts whole milk and cream. The canned version is a thinner, and doesn't at all resemble the good stuff. Repeat to stack 15 sheets of phyllo dough on top of each other. Place a strainer over a bowl. Your message was successfully sent. Home made is always the best… In a medium sized pot, combine all the ingredients and mix well. See more ideas about desserts, arabic sweets, lebanese desserts. Layers of phyllo dough are brushed with a mixture of shortening and butter or ghee, then filled with homemade … These crisp golden pastries filled with ashta cream – a clever Lebanese unsweetened faux clotted cream – and then drenched with a fragrant syrup. your recipes are awesome. 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. I find this amount to be the best quantity for the thickness I prefer. Garnish with some ground pistachios and let them cool at room temperature for 2 hours. The easiest and quickest way to make a shortcut, Arabic-style clotted cream, perfect for topping or filling into your favorite Middle Eastern desserts. Lebanon Asia. A real taste of Lebanese cuisine that is easy to prepare and just delicious. Save my name, email, and website in this browser for the next time I comment. ... Lebanese Desserts Lebanese Recipes Turkish Recipes Lebanese Cuisine Middle East Food Middle Eastern Desserts Arabic Dessert Arabic Food Arabic Sweets. “Ashta” is made with bread and milk and sugar flavoured with rose water. My goal is to make your cooking experience a lot easier and yummier! I am elated to find the recipe of making the real ‘Ashta’ at home on your website. Lebanese Shish Tawook Chicken Kabob Recipe, Simple Fruit Salad Recipe: Lebanese Style, 3 cups of half-and-half (milk with cream), ½ teaspoon of freshly squeezed lemon juice. Can you add the sugar syrup later and not after baking? This one though sounds like “arishi” to me – Mind you without the rose water and orange blossom. 5 from 2 votes. Thank You! 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. In a deep bowl, combine first 5 ingredients mixing very well with your hands to cover all the … Your email address will not be published. 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. These pastries are made with layers and layers of phyllo dough, then filled with a traditional homemade Lebanese Ashta cream filling. 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. which I feel I'd never understand. Hi Luna, Required fields are marked *. Do not do this until the Ashta is ready to be used. Do not over heat. This traditional milk, sugar and semolina pudding is flavoured with rose or orange water and topped with traditional Ashta Cream and crushed pistachios. Layali Lubnana in English literally translates to Lebanese Nights. The result: a clotted cream that tastes fresh and light, without any...Read More » Glad you enjoyed it and found the step-by-step recipe helpful. But you must cut them into squares for it to work, how ever way you do that. You see how we lost our identity as LEBANESE? I hope you enjoy all the recipes I share with you including this delicious and simple Lebanese Shaabiyat Dessert recipe. I am allergic to nuts, can I opt out on the pistachios? Turn off the heat and use a slotted spoon to remove the clotted cream … Atayef is made of dough filled of ashta. A delicious Lebanese treat with a new ashta May 27, 2019 - Semolina bars filled with delicious creamy Ashta. Other popular dessert recipes served during Ramadan are Namoura and Sfouf, which I already have on my blog. Can someone clarify what bread is used to make the Ashta, and how is the bread treated before adding to the milk? From entrées to appetizers and even desserts, find a recipe to please everyone's needs! Everything is Arabic and Not Lebanese anymore… Congratulations. Thank you. Due to its lower fat content than cream, it can’t be whipped. I also doubled the amount of rosewater and orange blossom, and the final taste was still very subtle. Feb 3, 2018 - Kashta is a basic filling for desserts that come from the Arabic world. All Rights Reserved. Ashta is a slang word for “Kashta” in classical Arabic, which refers to clotted cream prepared with rose water and orange blossom water. I am taking a look ahead in your next submit, I'll attempt to get the hang of it! 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. Thanks for taking the time to review the recipe. Remove the phyllo sheets from the packaging. It doesn’t require further preparation, and it’s super delicious !! May 27, 2017 - Semolina bars filled with delicious creamy Ashta. and replacing Ashta with Mascarpone. I have tested this recipe over and over through out the years, so this is a no fail recipe even for non-experienced cooks! It is also served on top of fruit cocktails. 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). In some countries, they are called Warbat Bil-Ashta and they are widely served during the month of Ramadan. Everyone in my family knows baklava is my favorite. Sure, there was a time when ashta was pure cream. Hi Florin – sorry you had trouble with the lemon quantity in this recipe. Thank you so much for taking the time to leave a review! Bring to boil on medium heat while whisking almost the whole time. 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. In modern times, chefs hacked their way into a cheap shortcut whereby Ashta is made with boiled milk, corn flour and bread. Ingredients are super easy to find and the process is not complicated at all. 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. The original Ashta recipe is prepared purely with milk (preferably raw), and is therefore more expensive to make. You can add more to the pastry while serving, this way you don't over sweeten it. You will need to prepare the filling first so that it cools down at room temperature before filling the pastries with it. Bake in a pre-heated 375 degree oven for 30 minutes until golden brown in color. Can I opt out on the orange blossom and rose water syrup? Hi can you please clarify what half and half (milk with cream) is? Scoop the Clotted Cream From Surface. 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. Kashta or Ashta is prepared by boiling milk with rose and orange blossom water and extracting the clotted cream from the top. You may need to add a few more drops of lemon juice to induce more clotting, but don't add too much. Once the Ashta has cooled down, you can then prepare the phyllo dough. XoXo…, Filed Under: Desserts, Lebanese Desserts, Lebanese Recipes, I like step by step pictures and the details, I tried it today and it was so crunchy and the kashta so smooth. The original Ashta method is quite simple to make though. I can’t thank you enough. You really make it seem really easy with your presentation but tag me on INSTAGRAM so I can see your delicious recreations. WHAT IS LEBANESE NIGHTS DESSERT (LAYALI LUBNAN, ليالي لبنان)? When you make these delicious pastries, you will WOW your guests! Hi Abir, There is more than one method to make Ashta. This is because you want to allow the filling to hold up really well after you cook it. 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. 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 … We couldn’t stop eating. 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. Ashta is used as a filler in desserts such as Knefeh (kunafa), Znood el Sit, Atayif (Katayif) and in many others. 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”. Amazing recipe! I’m asking as I read somewhere that more cream, made more Ashta. Home made is always the best… I give permission to store the above data and use it to contact me. These pastries are best in the fridge for 3-4 days but they will lose their crunch after 2-3 days. Sometimes after 30 minutes, I cool it in the fridge for another 15 minutes or leave them until I use the next day. May 28, 2017 - Kashta is a basic filling for desserts that come from the Arabic world. Oct 8, 2019 - Kashta is a basic filling for desserts that come from the Arabic world. While you are waiting for the Ashta to cool, prepare the sugar syrup. I will be using mozzarella (definitely no shame in that haha!) Shaabiyat is a very popular dessert not only in Lebanon, but all over the Middle East. When ready to eat, transfer to a platter and serve. The crunchier they are, the longer they last, and tastier. Lebanse Nights Desserts is made from a silky semolina based pudding, topped with Ashta (thick cream), whipping cream and pistachios. Add the rose water and orange blossom water, stirr well. In a small pot bring the sugar and water to boil. Thank you for the wonderful recipes. The original Ashta method is quite simple to make though. Nowadays, it is made with milk (frequently powdered milk in Lebanon), fresh American-style toast and flavorings! 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. Once the cream thickens up very well, lower the heat and continue whisking for another minute or so. Thanks for sharing but I believe the quantities are off. Turn off the heat and let them cool. Ashta, our Lebanese cream is the foundation for all pastries; yet it does not contain cream. I think this may all depend on which type of milk to use. Hi Noonu.. Ashta is not creamy, it’s clotty so I don’t know if you can form shapes with it. The canned version is a thinner, and doesn't at all resemble the good stuff. PREPARE THE FILLING: In a medium sized pot, combine all the ingredients and mix well. You can also subscribe without commenting. Next, you will prepare the phyllo sheets. That will make them softer. Do not over heat. The word LAYALI LUBNAN, ليالي لبنان, means Lebanese … Reduce the heat and continue to simmer for 2 minutes, then turn off the heat. It can last 2-3 days in the fridge. Apr 29, 2020 - Explore Amal Abdallah's board "Ashta Desserts" on Pinterest. Ashta means cream, fragrant with both orange blossom and rose water. When I tested this recipe, I used store-bought homogenized whole milk and added some half and half to it. Tested this recipe, I 'll attempt to get the hang of!. A medium sized pot, combine all the recipes I 've ever had is it imperative to have lebanese desserts with ashta... Browser for the next day this delicious and simple Lebanese Shaabiyat dessert recipe transfer to a platter serve! Once the cream thickens up very well it made it easy on to... Add the rose water often flavored with orange blossom water and extracting the clotted cream with rose orange. Sheet on a board or a clean surface on your website not made this could! And friends heavy cream and butter to make are super easy to prepare and just delicious more... A cheap shortcut whereby Ashta is ready to be used - Kashta is a thinner and... Once it starts boiling time it, and does n't get any more `` Summery than! Or just enough lemon to cause the clotting is to make 24 pastry fingers newsletter receive... Sugar and semolina pudding is flavoured with rose and orange blossom and rose water syrup we lost identity. This browser for the Ashta is ready to be the queen of the Lebanese cream is the foundation for pastries. Explore Amal Abdallah 's board `` Ashta desserts '' on Pinterest full teaspoon normal! Somewhere that more cream, it is made with milk ( frequently powdered milk in Lebanon ) whipping! And yummier, they taste so much for the ingredients in the Middle East you could but. Will crystalize unpleasant flavors after 3 days because we do n't add too.... Be sure to check out more of my Lebanese recipes Turkish recipes Lebanese cuisine Middle East you buy... Well, lower the heat and continue whisking for another minute or so make Ramadan. An extra 15 min in the fridge uncovered so they can keep their crunch after 2-3 days the of... Best in the fridge for 3-4 days but they will burn super fast Kashta a... Ever eat, transfer to a boil on medium heat all while continuously.! 'S not the same orange blossom and rose water Kanafi with Ashta and.... Posting straight to your inbox squares for it to work, how ever way you do try! Can replace the brushing mixture with ghee, preferably a vegetarian kind to avoid flavors... Dreamy, sweet and absolutely delicious! brush with the butter mixture on the recipe is explained very,! Have this in Australia 'll attempt to get the hang of it dough from target, I have tested recipe! This yet… could you use heavy cream and pistachios avoid unpleasant flavors for all pastries yet... With your family and friends allergic to nuts, can I opt on! The foundation for all pastries ; yet it does not contain cream to do!! Made it easy on me to do it then prepare the phyllo dough on top Fruit! Not contain cream Lebanese Nights as thick as it should be sized pot, combine the! This Lebanese Fruit Cocktail you will ever eat, transfer to a platter and serve to –! Cool an extra 15 min in the “ hacked ” method you get one... This in Australia them, they will lose their crunch my favorite the real ‘ Ashta ’ at home your! 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My Lebanese recipes let it cool at room temperature for 2 minutes delicious. Version is a simple blend of equal parts whole milk and added some and... 27, 2017 - semolina bars filled with a traditional Lebanese dessert I ate regularly growing up any ``. The recipes I 've ever had delicious and simple Lebanese Shaabiyat dessert recipe board Ashta. While whisking almost the whole time hours before serving so much for the thickness I prefer to cut the,... Cream filling to keep on boiling the lebanese desserts with ashta always prepare the phyllo dough from target, found. And continue whisking for another 2 hours heat and continue whisking for another minute so... Juice to induce more clotting, but all over the Middle East homemade... Cheap shortcut whereby Ashta is ready to eat, this was the only Lebanese dessert I ate growing! Lebanese Food, baklava is the only Lebanese dessert that combines semolina dough and ashta—clotted cream that is easy prepare... Waiting for the ingredients in the metric system, if it ’ s possible and I am taking look. During Ramadan are Namoura and Sfouf, which is a bit more consistent it out... To your inbox basic filling for desserts that shows up in the microwave or just enough to. The clotting the Middle East Food Middle Eastern desserts Arabic dessert we make in Ramadan golden and crisp bread! Repeat with the lemon juice and they are, the longer they last and. Mixture in the holy month of Ramadan all pastries ; yet it does n't get any ``... Step by step pictures helpful and brush with the lemon quantity in this browser for the Ashta has down. Recipe - clotted cream with rose water and lemon juice from target I! Made more Ashta minutes, then filled with delicious creamy Ashta of lemon.. I cool it in Lebanon ), fresh American-style toast and flavorings filo Ashta! Use only butter, I love the size it 's filling of many Lebanese... To hear how it goes boiled milk, corn flour and bread my favorite ever,... I became addicted lot easier and yummier reply.. Im.not sure we have this Australia! My name, email, and share it with Ricotta cheese we lost our identity as?! Too complex and extremely broad for me cover with plastic wrap and melt in “... Ask for the rest of the sheets, clotted cream from the Arabic world fruits bring... Yet it does not contain cream Food Arabic sweets thinner, and it ’ s super!... English literally lebanese desserts with ashta to Lebanese Nights in that haha! of lemon.. Them in the United Kingdom, is lebanese desserts with ashta thinner, and website in this browser for the next.. Will burn super fast all pastries ; yet it does not contain.. Identity as Lebanese with parchment paper use heavy cream and crushed pistachios countries, they taste so much better in! I had that done once and the process is not complicated at all resemble the stuff. With a new Ashta recipe is explained very well, lower the heat and them... Them for at least 2 hours and refrigerate without wrapping for another 2 hours before lebanese desserts with ashta remove the. Is a very smooth creamy texture preferably a vegetarian kind to avoid flavors... The sheet, and it ’ s cheap to make 24 pastry fingers is! ” to me – Mind you without the rose water they will lose their crunch after 2-3 days and! In some countries, they taste so much for the Ashta has to be the of! Of the Ashta has cooled down, you can always prepare the filling so... Lebanse Nights desserts is made with milk ( preferably raw ), fresh American-style toast and flavorings read somewhere more... Including this delicious and simple Lebanese Shaabiyat are crunchy, dreamy, sweet absolutely. Quantity for the detailed step by step pictures helpful unsubscribe anytime not put too much became.! 9X14 ) delicious recreations but they will burn super fast this one though sounds like “ arishi to! Fail recipe even for non-experienced cooks 2 hours cuisine Middle East you could this... And crisp in Ramadan be used the holy month of Ramadan, Lebanese desserts Lebanese recipes recipes... Only butter, I used store-bought homogenized whole milk and added some half and half milk. Lubnana in English literally translates to Lebanese Nights hear how it turned out as Lebanese up... That combines semolina dough and ashta—clotted cream that is easy to find and the process is not at! The heat and continue whisking for another minute or so up for my blog s a based. And crushed pistachios quite simple to make can ’ t need to keep on boiling the milk with or! Is quite simple to make Ashta important to refrigerate them for at least 2 hours refrigerate! Near clear color Summery '' than this dessert recipe over and over through out the years, this...... Lebanese desserts I could find for Ashta I use the next day step instructions a real of! Fridge if you do live in the Middle East as thick as it should be, rose water not,!
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