Desserts
ChefLoubna Fawaz
Homemade Qashta
A classic homemade qashta recipe you can use in desserts or serve with honey, fruit, and cocktails. It keeps in the fridge for up to a week.
A classic homemade qashta recipe you can use in desserts or serve with honey, fruit, and cocktails
Ingredients
Start here, then move straight into the method.
- First stage
- 2 cups milk
- 1/4 cup fine semolina
- 1/4 cup cornstarch, dissolved in a little milk
- Second stage
- 4 cups milk
- 1/4 cup vinegar
- Final stage
- 1/2 container liquid cooking cream - optional
- A pinch of rose water
- A pinch of orange blossom water
Method
Follow the cooking sequence without leaving the page.
- Heat the milk and gradually sprinkle the semolina over it in stages, stirring continuously.
- Slowly add the starch to the milk as well and mix well until the starch dissolves and the mixture thickens.
- Pour the mixture into a tray and cover the surface with food‑grade plastic wrap so the top does not dry out or form a skin.
- In the second stage... place the milk in a pot over heat.
- When it starts to boil, add the vinegar and let it boil for 5 minutes until the curds float to the surface of the pot.Timers: 5 min
- Strain them well, then put the curds in a mixer and beat them until smooth.
- In the final stage... mix the beaten curds with the semolina‑milk mixture after it has cooled (prepared in the first stage)... you can add liquid cream as well as rose water and orange blossom water and mix.
- Store the qashta in an airtight container in the refrigerator until it cools completely; it can be kept for up to one week.
- Umm Taha al‑Hamawi
Recipe tags
DessertsInternationalVegetarianNut freeEgg free
Notes and serving ideas
- Home Method for Making Sweetened Condensed Milk
- Maamoul Tart
