{"id":14547,"date":"2017-07-18T08:00:53","date_gmt":"2017-07-18T08:00:53","guid":{"rendered":"https:\/\/blogs.transparent.com\/arabic\/?p=14547"},"modified":"2017-07-11T20:07:35","modified_gmt":"2017-07-11T20:07:35","slug":"do-you-know-what-kashta-is","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/arabic\/do-you-know-what-kashta-is\/","title":{"rendered":"Do You Know What Kashta Is?"},"content":{"rendered":"

Marhaba! If you have ever tasted a range of Arabic sweets and come across a creamy white ingredient that you thought tasted like heaven, then you have encountered Kashta (or Ashta as pronounced in some dialects, \u0642\u0634\u0637\u0629<\/strong> )! Found in most sweets such as Knefe (\u0643\u0646\u0627\u0641\u0629<\/strong>), Katayif (\u0642\u0637\u0627\u064a\u0641<\/strong>), and Znood el-Sir (\u0632\u0646\u0648\u062f \u0627\u0644\u0633\u062a<\/strong>), Kashta is a filling much like clotted cream, made of dairy, and sometimes in the Levantine way, made with rose water.<\/p>\n

\"\"<\/a>

Image via Flickr (by Kai Hendry CC BY 2.0)<\/p><\/div>\n

Today, I want to share with you the ingredients and method to prepare this tasty filling so you can use it for making your favorite deserts or simply used it on top of a fruit salad or cocktail.<\/p>\n

 <\/p>\n

Ingredients (\u0627\u0644\u0645\u0643\u0648\u0646\u0627\u062a<\/strong>):<\/span>
\n3 cups whole milk (\u062d\u0644\u064a\u0628 \u0643\u0627\u0645\u0644 \u0627\u0644\u062f\u0633\u0645<\/strong>)
\n3 cups milk with cream, meaning half and half (\u062d\u0644\u064a\u0628 \u0645\u0643\u062b\u0641<\/strong>)
\n\u00bd tablespoon orange blossom water (\u0645\u0627\u0621 \u0627\u0644\u0632\u0647\u0631<\/strong>)
\n\u00bd tablespoon rose water (\u0645\u0627\u0621 \u0627\u0644\u0648\u0631\u062f<\/strong>)
\n\u00bd lemon squeezed
\n\u00bc tablespoon of sugar<\/p>\n

Method of Preparation (\u0637\u0631\u064a\u0642\u0629 \u0627\u0644\u062a\u062d\u0636\u064a\u0631<\/strong>):
\n<\/span>Boil the milk and the cream (half and half), stirring constantly.
\nAdd the sugar.
\nAdd the lemon juice to the boiling milk. The mixture will start to clot.
\nContinue by adding the orange blossom and rose water.
\nOnce you mixture has clotted well, use a strainer spatula to collect your clots and place them in a side dish. Continue doing that until you have a good amount of collected clotted cream, and there is your Kashta!
\nCool to room temperature to serve or use in pastry. Do not forget to refrigerate remainder since Kashta is perishable.<\/p>\n

Enjoy!<\/p>\n

For now take care and stay tuned for upcoming posts!<\/strong>
\nHappy Learning!<\/strong>
\nHave a nice day!!<\/strong>
\n\u0646\u0647\u0627\u0631\u0643\u0645<\/strong> \u0633\u0639\u064a\u062f<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Marhaba! If you have ever tasted a range of Arabic sweets and come across a creamy white ingredient that you thought tasted like heaven, then you have encountered Kashta (or Ashta as pronounced in some dialects, \u0642\u0634\u0637\u0629 )! Found in most sweets such as Knefe (\u0643\u0646\u0627\u0641\u0629), Katayif (\u0642\u0637\u0627\u064a\u0641), and Znood el-Sir (\u0632\u0646\u0648\u062f \u0627\u0644\u0633\u062a), Kashta is…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":97,"featured_media":14548,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3525,3,6],"tags":[8477,3532,7973,364668,253753,512673,295815,80295,428631],"class_list":["post-14547","post","type-post","status-publish","has-post-thumbnail","hentry","category-arabic-language","category-culture","category-grammar","tag-arabic-cuisine","tag-arabic-culture","tag-arabic-food","tag-arabic-lovers","tag-arabic-recipes","tag-food","tag-improve-arabic","tag-learn-arabic","tag-lebanese-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t