Another favorite dessert made with ashta (thickened cream) and knafeh (kataifi), so delicious and easy to make. I hope you get to try and share this recipe. ✨
Ingredients
✨Ashta Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 60 grams (2 1/8 ounce) cornstarch
- 1 recipe cottage cheese (refer to previous reel)
- 1/4 tsp mastic smashed with (mortar and pestle)
- ✨Refer to previous reel on how-to
- ✨Kataifi dough at room temperature
- ✨Equal parts melted ghee and vegetable oil
- (You can also use vegetable oil by it self if you prefer)
- ✨Chopped pistachio
- ✨Simple syrup
Instructions
- Grab two round pans 8 inch, preheat oven to 350 F.
- You will need to untangle the kataifi threads trying not to break them and if they break a little bit it doesn’t matter.
- At the bottom of each pan brush enough ghee and vegetable oil add enough kataifi to cover the bottom of the pan, brush enough ghee oil mixture making sure to get all the threads of kataifi. Press down with your hand to even it out.
- Bake on the lower shelf of the oven until golden less than 10 minutes (keep an eye as this will brown quickly).
- Once you notice the edges getting golden turn off the oven and leave it there on the middle rack as it will continue browning (don’t leave too long ).
- Now it’s very easy to assemble place one of the rounds cover with the Ashta (thickened cream) add a generous amount of pistachio cover with the other round and it’s ready.
- Drizzle simple syrup upon serving.
- .