How to Make Kunafa with Ashta

Ingredients

• 2 tablespoons ghee
• orange blossom water
• rose water
• 600 g kunafa shreds
• 2 liters milk
• juice of 1 lemon
• 1 container fresh whipping cream
• How to prepare the ashta:
• This wonderful recipe is from the cook and friend of the Shou Tabbikhin Today website:
• Rana Sbeiti Bazzi
• To follow all of Rana’s recipes, click on her name to visit her profile page on our site.
• To get a great recipe for authentic kunafa with cheese, click this link: How to Make Authentic Kunafa with Cheese
• To get the method for making kunafa kaak, click this link: Kunafa Kaak
• To get the method for preparing kunafa shreds, click this link: How to Make Kunafa Shreds at Home
• To get the method for preparing ashta or fresh curdled cream at home, click this link:
• How to Make Homemade Ashta

Method

1. Put the ghee in the bottom of the tray and grease the entire tray with ghee.
2. Spread the kunafa shreds over the tray using a sieve or strainer to get a fine layer. Do not pack or press the kunafa shreds too firmly so they do not crack later.
3. Place the tray with the kunafa shreds over the stove, not inside the oven, over low heat, and keep turning the tray so it browns evenly on all sides, rotating it in the direction of the heat.
4. Place the ashta over the kunafa tray... wait about 5 minutes, then invert it onto a serving plate or wide platter and pour the syrup straight over it.
   Timers: 5 min
5. Put the milk over the heat until it boils... lower the heat and add the lemon juice.
6. When the milk curdles and you get pieces like fresh cheese on top, pour the mixture into a strainer to remove the whey from the milk.
7. Set it aside to cool, then add the fresh cream and mix well.