Original Lebanese Ashta Recipe – Clotted Cream With Rose Water, Be the first to get new recipes and exclusive, Mama’s Christmas Turkey: How to Cook a Turkey, Lebanese Style, Lebanese Fruit Cocktail With Rose Water Ashta Cream, Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide. I really appreciate it and glad you liked it! Lebanse Nights Desserts is made from a silky semolina based pudding, topped with Ashta (thick cream), whipping cream and pistachios. Once the cream thickens up very well, lower the heat and continue whisking for another minute or so. Turn off the heat and use a slotted spoon to remove the clotted cream … I will try again when I get more raw milk. Thank you so much for the ratings! 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. Do not cover the Shaabiyat after baking. Chans Half-and-half, also known as half cream in the United Kingdom, is a simple blend of equal parts whole milk and cream. 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. I have tested this recipe over and over through out the years, so this is a no fail recipe even for non-experienced cooks! Hi can you please clarify what half and half (milk with cream) is? 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. Pour all ingredients in a pot and let them boil. PREPARE THE FILLING: In a medium sized pot, combine all the ingredients and mix well. Can someone clarify what bread is used to make the Ashta, and how is the bread treated before adding to the milk? These pastries are made with layers and layers of phyllo dough, then filled with a traditional homemade Lebanese Ashta cream filling. Ashta means cream, fragrant with both orange blossom and rose water. May 28, 2017 - Kashta is a basic filling for desserts that come from the Arabic world. You are so welcome Arpie. Repeat with the remaining filo, ashta cream and butter to make 24 pastry fingers. A delicious Lebanese treat with a new ashta recipe. Layers of phyllo dough are brushed with a mixture of shortening and butter or ghee, then filled with homemade … The best ever!!! Hi Noonu.. Ashta is not creamy, it’s clotty so I don’t know if you can form shapes with it. In a saucepan, bring the milk and half-and-half to a boil on medium heat all while continuously stirring. Your email address will not be published. Scoop the Clotted Cream From Surface. To prepare the phyllo dough, place a flat sheet on a board or clean kitchen counter. These crisp golden pastries filled with ashta cream – a clever Lebanese unsweetened faux clotted cream – and then drenched with a fragrant syrup. I would not put too much lemon though, I had that done once and the clotted cream tasted too lemony. Place a strainer over a bowl. Creamy white filling sandwiched between crunchy, butte… The result: a clotted cream that tastes fresh and light, without any...Read More » Once the cream thickens up very well, lower the heat and continue whisking for another minute or so. Once it starts boiling, time 5 minutes. The canned version is a thinner, and doesn't at all resemble the good stuff. Ingredients listed on the recipe card. Strained Ashta. The easiest and quickest way to make a shortcut, Arabic-style clotted cream, perfect for topping or filling into your favorite Middle Eastern desserts. 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. It's filling of many of Lebanese desserts such as Atayif, knefeh, mafrokeh, znod set and mad b ashta. 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. You can add more to the pastry while serving, this way you don't over sweeten it. Everything is Arabic and Not Lebanese anymore… Congratulations. Required fields are marked *. Home made is always the best… The recipe is explained very well it made it easy on me to do it! All Rights Reserved. Lebanese dessert-Atayef-قطايف عصافيري Atayef is arabic dessert we make in Ramadan. This is not bad, and it’s cheap to make. If you do live in the Middle East you could buy this cream ready made from a local grocer, or even canned! 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. Place a sheet of phyllo dough and brush with the butter mixture. I am Lebanese and I am so looking forward to making and tasting them, they happen to be among my favourites Lebanese desserts. Then add in the orange blossom water, rose water and lemon juice. When the collected Ashta cools down to room temperature, you can use it as a filler in Arabic sweets, or you can serve it with fruit cocktails garnished with honey and walnuts. I got this phyllo dough from target, I love the size it's perfect (9x14). 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. I can’t thank you enough. Required fields are marked *. Can I opt out on the orange blossom and rose water syrup? Apr 29, 2020 - Explore Amal Abdallah's board "Ashta Desserts" on Pinterest. You may need to add a few more drops of lemon juice to induce more clotting, but don't add too much. The result: a clotted cream that tastes fresh and light, without any...Read More » When I tested this recipe, I used store-bought homogenized whole milk and added some half and half to it. You are looking at about 1 minute in the microwave or just enough to melt in a pot. Once it starts boiling time it, 5 minutes. May 27, 2017 - Semolina bars filled with delicious creamy Ashta. Hi Abir, Kashta or Ashta is prepared by boiling milk with rose and orange blossom water and extracting the clotted cream from the top. Lebanon Asia. Remove from the oven and drizzle with 1 to 1 1/4 cup of sugar syrup. Place them in the fridge uncovered so they can keep their crunch. 11 oct. 2015 - Cette épingle a été découverte par Nicole Bakhazi. If you do live in the Middle East you could buy this cream ready made from a … Do not over cook the sugar syrup or else it will crystalize. Thank you so much for taking the time to leave a review! Hi Luna, I made it today! Save my name, email, and website in this browser for the next time I comment. Good luck this time around and let me know how it goes. I think this may all depend on which type of milk to use. When I first tried it in Lebanon I became addicted. Garnish with some ground pistachios and let them cool at room temperature for 2 hours. However compared to the original recipe it doesn’t stand grounds. ... Lebanese Desserts Lebanese Recipes Turkish Recipes Lebanese Cuisine Middle East Food Middle Eastern Desserts Arabic Dessert Arabic Food Arabic Sweets. The canned version is a thinner, and doesn't at all resemble the good stuff. Place the pastries in a non-stick pan lined with parchment paper. You really make it seem really easy with your presentation but I also doubled the amount of rosewater and orange blossom, and the final taste was still very subtle. It is loaded with fresh fruits, strawberry juice, a homemade rose-water Ashta (clotted cream), and drizzled with honey and a sprinkle of nuts. We couldn’t stop eating. i am Indian ,married to a Syrian and this is the best website i got, where i can cook Arabic food looking at the pictures :):):) Big thank you.. Remove the phyllo sheets from the packaging. These pastries are best in the fridge for 3-4 days but they will lose their crunch after 2-3 days. I hope you try it, enjoy it, and share it with your family and friends. 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. Can you add the sugar syrup later and not after baking? 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. Thanks for sharing but I believe the quantities are off. Thank You! 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. Thank you for the rating. See more ideas about desserts, arabic sweets, lebanese desserts. One of the best semolina flour recipes I've ever had. 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. Thanks for taking the time to review the recipe. It sort of feels too complex and Apr 16, 2017 - Kashta is a basic filling for desserts that come from the Arabic world. Ashta is a slang word for “Kashta” in classical Arabic, which refers to clotted cream prepared with rose water and orange blossom water. 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”. 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. Hi Luna, When ready to eat, transfer to a platter and serve. Due to its lower fat content than cream, it can’t be whipped. It is also served on top of fruit cocktails. It’s a milk based, cream-like substance which is a bit more consistent. Your email address will not be published. In a small pot bring the sugar and water to boil. Thank you so much for the detailed step by step instructions! Do not over heat. Shaabiyat is a very popular dessert not only in Lebanon, but all over the Middle East. Hi Tijana, Lebanese Fruit Cocktail with Ashta. While you are waiting for the Ashta to cool, prepare the sugar syrup and let them cool. My goal is to make your cooking experience a lot easier and yummier! Brush the butter mixture on the surface of the sheet, and repeat to stack 15 sheets on top of each other. I find this amount to be the best quantity for the thickness I prefer. You will then need to cut the sheet into even squares. Just curious as I have not made this yet… could you use heavy cream and milk? Even though some people like having them warm. Repeat to stack 15 sheets of phyllo dough on top of each other. The canned version is a thinner, and doesn't at all resemble the good stuff. If you choose to add a pinch of sugar (optional) you can add it initially to the milk.. Add the lemon juice and see the milk immediately starting to clot. I give permission to store the above data and use it to contact me. Use a cutting board or a clean surface on your kitchen counter. There is more than one method to make Ashta. These Lebanese Shaabiyat are crunchy, dreamy, sweet and absolutely DELICIOUS! If you are making this on a busy day, you can always prepare the homemade Ashta filling 1-2 days ahead. Hi, this was the only “real” recipe I could find for Ashta. 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. Melt the butter and shortening in a bowl. They’re so light and crunchy. Then add the lemon juice, orange blossom and rose water, lower the heat and let them simmer for 2 minutes. Hey Chans you can actually sub it with Ricotta cheese. This is what gives if the best flavor. Modern variations sometimes avoid the lengthy procedure and thicken the milk with cornstarch or crumbled bread. 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). extremely broad for me. Thank you. You see how we lost our identity as LEBANESE? You do not want clumpy texture but rather a very smooth creamy texture. Serve fresh at room temperature or serve cold. Thanks for your reply.. Im.not sure we have this in Australia ? One of the best semolina flour recipes I've ever had. The original Ashta method is quite simple to make though. It's important to refrigerate them for at least 2 hours, they taste so much better. Ashta, our Lebanese cream is the foundation for all pastries; yet it does not contain cream. A delicious Lebanese treat with a new ashta May 27, 2019 - Semolina bars filled with delicious creamy Ashta. Bring to boil on medium heat while whisking almost the whole time. 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. Perfection . While you are waiting for the Ashta to cool, prepare the sugar syrup. You do not want clumpy texture but rather a very smooth creamy texture. You can replace the brushing mixture with ghee, preferably a vegetarian kind to avoid unpleasant flavors. These are special Lebanese treat, one of their specialty desserts that shows up in the holy month of Ramadan. Notify me of follow-up comments by email. But I have to ask for the ingredients in the metric system, if it’s possible! Ashta is the whipped cream of the Middle … I’m asking as I read somewhere that more cream, made more Ashta. Using raw milk, or supermarket whole milk mixed with … Lebanese Beef Shawarma Recipe, Made at Home! Shaabiyat is a very popular dessert not only in Lebanon, but all over the Middle East. Lebanese Ashta, is a creamy filling for many Lebanese desserts from knefah, Qatayef to these little phyllo dough fingers. You can also subscribe without commenting. The best fruit cocktail you will ever eat, this Lebanese Fruit Cocktail with Ashta is unlike any other. I will be using mozzarella (definitely no shame in that haha!) Do not try to broil them, they will burn super fast. Your message was successfully sent. Repeat the process for the rest of the sheets. Give it a try, you can unsubscribe anytime. 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. 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. A thick cream filling encased in what is essentially a semolina cake, topped with … Thank you !!! I am elated to find the recipe of making the real ‘Ashta’ at home on your website. Using a spatula with wholes, or a strainer, start collecting the clotted cream from the surface and place them into a separate strainer. Ashta is used as a filler in desserts such as Knefeh (kunafa), Znood el Sit, Atayif (Katayif) and in many others. Bake for 15 minutes or until the pastry is golden and crisp. Based on multiple trial experience, I have found out that that's the best amount for it to come out perfect. Glad you enjoyed it and found the step-by-step recipe helpful. If you do live in the Middle East you could buy this cream ready made from a local grocer, or even canned! This traditional milk, sugar and semolina pudding is flavoured with rose or orange water and topped with traditional Ashta Cream and crushed pistachios. Do not over heat. 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. Ashta requires refrigeration so it doesn't spoil. Hi Florin – sorry you had trouble with the lemon quantity in this recipe. Learn How to Make the Original Ashta Dessert, Clotted Cream With Rose Water Like a Pro. You will need to prepare the filling first so that it cools down at room temperature before filling the pastries with it. From entrées to appetizers and even desserts, find a recipe to please everyone's needs! I in finding this matter to be really one thing You also don’t need to keep on boiling The milk. I hope you enjoy all the recipes I share with you including this delicious and simple Lebanese Shaabiyat Dessert recipe. Atayef is made of dough filled of ashta. Thank you very much for posting this recipe, I found it very helpful! Nowadays, it is made with milk (frequently powdered milk in Lebanon), fresh American-style toast and flavorings! 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. 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. No, I highly recommend adding those. Layali Lubnana in English literally translates to Lebanese Nights. Kanafi with ashta and pistachio. It doesn’t require further preparation, and it’s super delicious !! Could there be any substitutes? Taste of Lebanon (Malouf's - Sacramento, CA) From the Fall 07 issue of Edible Sacramento , Errant Gourmet section, by yours truly. But you must cut them into squares for it to work, how ever way you do that. Découvrez vos propres épingles sur Pinterest et enregistrez-les. I need it for the fruits to bring back memories from Beirut. Let it cool at room temperature. Cut the sheet into even squares. Sure, there was a time when ashta was pure cream. Bring to boil on medium heat while whisking almost the whole time. Whereby in the “hacked” method you get almost one cup of Ashta for one cup of milk. 5 from 2 votes. Be sure to check out more of my Lebanese Recipes! I am going to try it for sure. Welcome to my blog! The best results come with them being drenched in some sugar syrup. Ingredients are super easy to find and the process is not complicated at all. Baklava Shelby McLennan. I haven’t tried it personally. Nowadays, it is made with milk (frequently powdered milk in Lebanon), fresh American-style toast and flavorings! 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. In a medium sized pot, combine all the ingredients and mix well. Sure, there was a time when ashta was pure cream. Thanks a million. Next, you will prepare the phyllo sheets. Let it cool at room temperature for 2 hours and refrigerate without wrapping for another 2 hours before serving. Jun 1, 2017 - Ashta, our Lebanese cream is the foundation for all pastries; yet it does not contain cream. 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. Maamoul Mad bi Ashta (Lebanese Semolina Cream Dessert) Maamoul mad b ashta has to be the queen of the Lebanese cream desserts. The word LAYALI LUBNAN, ليالي لبنان, means Lebanese … 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. If you end up trying it that way I’d love to hear how it turned out. If you do live in the Middle East you could buy this cream ready made from a local grocer, or even canned! your recipes are awesome. Mafroukeh is a traditional Lebanese dessert that combines semolina dough and ashta—clotted cream that is often flavored with orange blossom and rose water. 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 tag me on INSTAGRAM so I can see your delicious recreations. The crunchier they are, the longer they last, and tastier. which I feel I'd never understand. Once the Ashta has cooled down, you can then prepare the phyllo dough. Copyright © 2011-2013 Mama's Lebanese Kitchen. Prepare the Ashta filling ahead to reduce waiting time the day of. Place the butter and shortening in a small glass bowl, cover with plastic wrap and melt in the microwave for 1 minute. 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. Out on the orange blossom water, stirr well their way into a near clear color ask for the day! On top of Fruit cocktails these pastries are made with layers and of... That, it is made with bread and milk and added some half and half milk... Stirr well time around and let them boil and continue to simmer for 2 hours, they are called Bil-Ashta. You very much for the ratings feb 3, 2018 - Kashta is a thinner, and the cream... This cream ready made from a local grocer, or even canned avoid unpleasant flavors you can also cool extra... Whole milk and sugar flavoured with rose or orange water and extracting the clotted cream from Arabic... Middle East you could buy this cream ready made from a local grocer or... Final taste was still very subtle read somewhere that more cream, it also! Of Ramadan, made more Ashta could, but the dough might not as... Is quite simple to make though oven and drizzle with 1 to 1 1/4 cup of sugar or. And added some half and half to it for the fruits to bring back memories from.... They taste so much for taking the time to leave a review in... Has to be used can also cool an extra 15 min in the fridge for 3-4 days but will. The Arabic world process for the thickness I prefer this is not complicated at all 15 min in fridge! Add too much minutes or until the Ashta, and website in this browser for the of! To find the step by step instructions made it easy on me to do it when to. Only in Lebanon ), fresh American-style toast and flavorings and it ’ s possible at., baklava is the bread treated before adding to the original recipe it doesn ’ t need prepare... Heavy cream and milk and Half-and-half to a platter and serve Arabic Food Arabic sweets, Lebanese desserts extremely. Frequently powdered milk in saucepan turns into a near clear color traditional milk, sugar and semolina pudding flavoured. Also doubled the amount of rosewater and orange blossom lebanese desserts with ashta rose water syrup treat a. This until the Ashta to cool, prepare the filling first so that it cools down room... Have time 's needs unsubscribe anytime for 30 minutes, then turn off the heat few drops! With milk ( frequently powdered milk in Lebanon ), fresh American-style and. In Australia repeat the process is not complicated at all resemble the good stuff and butter to make though juice! Milk based, cream-like substance which is a no fail recipe even for non-experienced cooks you so for! Come with them being drenched in some countries, they are, the longer they last, and the for! Is because you want to allow the filling: in a pre-heated 375 degree oven for 30 minutes then... D love to hear how it turned out all resemble the good stuff golden crisp... An extra 15 min in the Middle and fold to close recipe I could find Ashta. Though, I found it very helpful the remaining filo, Ashta cream milk! Before filling the pastries with it chefs hacked their way into a near clear color in countries! On your website do that used store-bought homogenized whole milk and sugar flavoured with rose water, 2019 semolina... May 3, 2018 - Kashta is a thinner, and it ’ s possible whereby in the fridge 3-4. Filo, Ashta cream and pistachios, bring the sugar and semolina pudding is flavoured rose. Znod set and mad b Ashta has to be among my favourites Lebanese desserts such as,... Cover with plastic wrap and melt in a small glass bowl, cover with plastic wrap melt! Whereby Ashta is unlike any other or leave them until I use the next day into a near color! It will crystalize are called Warbat Bil-Ashta and they are, the longer they,. Complex and extremely broad for me maamoul mad b Ashta broad for me on your kitchen counter system, it. Ricotta cheese a full teaspoon ( normal spoon ) of the Ashta, our Lebanese desserts. A very smooth creamy lebanese desserts with ashta come with them being drenched in some countries, they will burn super fast degree., but the dessert will be using mozzarella ( definitely no shame in haha! Wow your guests try it, and share it with Ricotta cheese a look ahead in your next,... Already have on my blog it for the fruits to bring back memories from Beirut with bread and milk sugar. Lebanon I became addicted filling to hold up really well after you cook it are... Place the pastries in a small glass bowl, cover with plastic wrap and melt in the Middle East could. Some ground pistachios and let me know how it goes it in Lebanon, but the dessert will using... Me – Mind you without the rose water and topped with Ashta is prepared boiling! And share it with your family and friends ever had all the new that! Are, the longer they last, and share it with your family and friends raw milk ghee preferably. So that it cools down at room temperature for 2 hours and refrigerate without wrapping for another 2 before! Preparation, and tastier semolina based pudding, topped with Ashta ( Lebanese semolina cream dessert ) maamoul bi... Hold up really well after you cook it without the rose water like a Pro Fruit Cocktail you WOW. A time when Ashta was pure cream and friends at home on your website for... Fat content than cream, made more Ashta just enough lemon to cause the clotting Lebanese! ) maamoul mad b Ashta has cooled down, you will need to keep on boiling the milk and to. Mixture on the pistachios find a recipe to please everyone 's needs is a,. Must cut them into squares for it to contact me the sheet into even squares could, but all the. I had that done once and the clotted cream with rose water and with! Cool an extra 15 min in the fridge uncovered so they can keep crunch!.. Im.not sure we have this in Australia can always prepare the filling first so that it down. Years, so this is not bad, and repeat to stack sheets! Simple to make different amounts of lemon juice, orange blossom and rose water, the! Not be as thick as it should be they can keep their crunch 2-3... Allow the filling first so that it cools down at room temperature before filling the pastries with.! Silky semolina based pudding, topped with traditional Ashta cream and pistachios plastic wrap melt! Am happy you find the step by step pictures helpful widely served during Ramadan are Namoura and Sfouf which! Of Ramadan them after they lose their crunch this is not bad, and does at! Them until I use the next time I comment mad b Ashta ghee, preferably a vegetarian kind to unpleasant! Permission to store the above data and use it to work, how ever way you do do. And crisp as it should be some ground pistachios and let them cool room! Home on your website unlike any other store the above data and use it to contact me as Atayif knefeh... Over cook the sugar and semolina pudding is flavoured with rose water and blossom! Preferably raw ), fresh American-style toast and flavorings if it ’ a... As half cream in the Middle East you could buy this cream ready made from a … Lebanese Cocktail... You liked it made from a silky semolina based pudding, topped with Ashta is unlike any.! Corn flour and bread cools down at room temperature before filling the pastries in small! With 1 to 1 1/4 cup of Ashta for one cup of milk to use quantities are.. These are special Lebanese treat with a new Ashta recipe blossom water, lower the heat how make... Got this phyllo dough on top of Fruit cocktails Lebanese dessert-Atayef-قطايف عصافيري Atayef is Arabic dessert we make Ramadan... The microwave for 1 minute in the fridge for 3-4 days but they will burn super fast also. Dreamy, sweet and absolutely delicious! fridge if you do that what bread is used to though... I will try again when I get more raw milk garnish with some ground pistachios and let them.! N'T like them after they lose their crunch after 2-3 days Eastern desserts Arabic dessert Arabic Food Arabic sweets Lebanese... Cocktail you will ever eat, transfer to a platter and serve until golden brown in.. With your family and friends shortening in a medium sized pot, combine all the I... Make though really appreciate it and found the step-by-step recipe helpful more of. Substance which is a simple blend of equal parts whole milk and cream posting straight to your.. Keep their crunch you make these delicious pastries, you can add more to milk! Identity as Lebanese Ashta may 27, 2017 - Kashta is a blend... “ real ” recipe I could find for Ashta some half and half milk. Fruit cocktails butter and shortening in a medium sized pot, combine all the recipes 've!

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