Ashtaliyeh or cream pudding
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Author Notes: A traditional cream pudding from Lebanon flavored with rose water and orange blossom water and garnished with ground pistachios - Taste of Beirut
Serves 4
- 2 cups whole milk
- 1 tablespoon sugar
- 1/3 cup cornstarch
- 3 ounces cream cheese spread
- 3 pieces mastic
- 2 teaspoons rose water
- 2 teaspoons orange blossom water
- 1 cup sugar
- 1/2 cup water
- 1 teaspoon lemon juice
- 3 tablespoons ground pistachios
- Heat 1 1/2 cup of the milk, sugar, cream cheese till sugar and cheese is melted and dissolved
- Add the cornstarch to remaining milk and stir to dissolve
- When milk mixture starts steaming, add the cornstarch mixture
- Stir continuously until thick, adding the ground mastic and flavorings at the end
- Strain through a sieve into small bowls and cool uncovered in the fridge
- While the pudding is cooling, prepare the syrup by boiling water and sugar in a saucepan
- After a few minutes of boiling, add the lemon juice and boil the syrup for a total of 12 minutes
- Remove from the heat and add the flavoring then cool the syrup
- Present the syrup on the side when serving the pudding
- When ready to serve the pudding, garnish with a sprinkling of ground pistachios on top
- This recipe was entered in the contest for Your Best Pudding
Tags: cream, cream, milk, orange blossom water, pistachios, pudding, rose water
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over 2 years ago ceilithe
This reminds me of "yakh dar behesht," an Iranian cornstarch-based pudding translated as "ice in paradise." Yummy, or as they say in Persian "bah bah" :)
over 2 years ago kristy49
I had had tis or something similar when my Arabic friend and I worked together she'd make it. It is really delicious! Thabks for the recipe!
over 2 years ago sixtyfive
Please explain "cream cheese spread" and "mastic".
over 2 years ago Taste of Beirut
In Middle-Eastern stores (and in some main supermarkets as well) there is a cheese spread called PUCK or Kiri; it is similar to cream cheese and can be used interchangeably. As for mastic, it is a type of resin extracted from a tree in Chios, Greece and used extensively in Lebanese, Greek, Turkish and other cuisines of the region; this mastic gum is available in Arabic or Greek stores, as well as online sold through Amazon and others. To be used it needs to be ground in a small mortar with a dash of sugar or placed in a plastic bag and crushed with a rolling pin. It is an optional spice, but adds a distinct flavor to this dessert.
over 2 years ago Sagegreen
Love!
over 2 years ago Sundayinthekitchen
Gorgeous photo!
over 2 years ago Jennifer Ann
This is really beautiful, and sounds delicious! I am adding to my recipe box to try soon.