Lebanese Cream (Ashta)

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 cups of milk (I prefer to use half-and-half) (½ milk and half whipping cream)

3 pieces of American-style white bread (like Wonder bread)

1 Tablespoon of cornstarch (15 g.)

1 teaspoon of orange blossom water, 1 teaspoon of rose water

1 Tablespoon of sugar (optional: if you are serving the dessert with a syrup, don’t add sugar to ashta)

Directions at tasteofbeirut.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer