Levantine cuisine · Breakfast & Eggs

Ashta bi Asal wa Joz

Homemade ashta milk cream with rose water, served in a glass with honey and toasted walnuts.

Ingredients · for 4 servings

• 1 l whole milk
• 200 ml cream
• 60 g cornstarch
• 2 tbsp sugar
• 1 tsp rose water
• 1 tsp orange blossom water
• 100 g walnuts
• 4 tbsp honey
• 1 pinch salt

Instructions

1. Warm 800 ml of the milk with the cream, the sugar and a pinch of salt in a wide pot over medium heat until it lightly steams at the edge.
2. Dissolve the cornstarch completely lump-free in the remaining cold milk and pour it into the warm pot while stirring.
3. Simmer the mixture gently for 8–10 min., whisking constantly, until it visibly thickens and leaves a trail on the back of a spoon.
4. Remove from the heat, stir in the rose water and orange blossom water, pour the cream into four glasses and chill for at least 2 hrs. until set.
5. Roughly chop the walnuts and toast in a dry pan over medium heat for 3–4 min. until fragrant and slightly darker, then let cool.
6. Pour honey over the cold ashta, sprinkle with the toasted walnuts and serve with fresh bread for breakfast.