Ashta

First stage • whole fresh milk (about 3 liters) • white vinegar or lemon juice • Second stage • whole fresh milk (about 1 liter) • cornstarch • sugar • rose water • orange blossom water • clotted cream or kaymak, or any available type (for the final addition)

milk (about 1.4 liters) • fine semolina (about 320 grams) • sugar (about 300 grams) • orange blossom water • clotted cream (ashta) • milk (about 1.2 liters) • white vinegar • cream (such as table cream, about 170 grams each) • mixed fresh fruit • mixed nuts • simple syrup (attar)

milk (about 1.2 liters) • semolina (about 160 grams) • sugar (about 100 grams) • mastic • orange blossom water • whipped cream • clotted cream (ashta) • Chopped pistachios for garnish • Simple syrup

sugar • semolina or fine corn flour • water • homemade clotted cream (ashta) • butter (about 100 grams) • Roasted mixed nuts, for garnish

Ready-made Osmalieh pastry • Cream (ashta) • melted butter (about 115 grams) • Pistachios, for garnish • Simple syrup

whole milk (about 950 ml) • fine semolina (about 160 grams) • sugar (about 50 grams) • mastic (ground) • rose water • orange blossom water • plain clotted cream (ashta) or thick cream • ground pistachios, almonds, or shredded coconut for garnish (about 60 grams) • For the syrup: • sugar (about 400 grams) • water (about 355 ml) • lemon juice •

milk (about 1.2 liters) • semolina (about 160 grams) • sugar, or to taste (about 100 grams) • rose water • orange blossom water • clotted cream or ashta (about 12 ounces/340 grams) • Chopped pistachios for garnish, • Caramel Syrup: • sugar (about 200 grams) • water (about 240 ml) • lemon juice • rose water •

ready-made atayef dough • Ground pistachios • Homemade clotted cream (ashta) • orange blossom water • (about 7 oz/200 grams) ready-made clotted cream (ashta)

For Layali Lubnan: • whole milk (about 950 ml) • fine semolina (about 160 grams) • sugar (about 50 grams) • little rose water or orange blossom water • For garnish: 2 containers of ashta (clotted cream or thickened cream) • Pistachios • Simple syrup • For Muhallabia: • milk (about 355 ml) • cornstarch (about 180 grams) • sugar (about 300 grams) •

whole milk (2 liters) • fine semolina (about 170 grams) • sugar (about 100 grams) • rose water • For the Ashta (Cream): • whole milk (2 liters) • citric acid (or lemon juice) • whole milk (about 300 ml) • cornstarch (about 32 grams) • butter • rose water • sugar •

About 2.2 lbs ground pita bread (weight after grinding) • melted ghee or unsalted butter • orange food coloring • room temperature water • As much as you like of ashta (clotted cream; see previous recipe for how to make it) • As much as you like of mozzarella cheese (optional) • Thick sugar syrup (simple syrup)

shredded kataifi dough (1 kg) • clotted cream or ashta (500 grams) • clarified butter or ghee (about 225 grams) • simple syrup (about 240 ml)

shredded kataifi dough • ashta (clotted cream or thick pastry cream) • (about 340 grams) ghee or clarified butter • For the syrup: • sugar • water • cinnamon stick • cardamom pods

kunafa dough • clarified butter or ghee for desserts • (For the cream filling) • milk • cornstarch • semolina • sugar or 1 can (about 7 oz/200 grams) clotted cream (ashta) • sugar • water • lemon juice • orange blossom water • ground pistachios

kunafa dough • (about 225 grams) ghee or clarified butter • Filling 💗 • Homemade ashta (clotted cream) – see my other recipes • (about 225 grams) sweet cheese (like mozzarella or ricotta) • Prepared sugar syrup (qatir) • Chopped pistachios for garnish