Pistachio Mdlouqa with Vegan Ashta

Ingredients

• When the mixture thickens after stirring, add taheen al-farakh flour, orange blossom water and rose water and mix briefly, then add the sugar syrup (qatir/shireh) and stir. If you notice before using,
• Note:
• Cashew milk can be replaced with any other available plant milk such as almond milk or coconut milk
• The Pistachio Mdlouqa with Vegan Ashta recipe and method are from our friend and cook on Sho Tabkheen El-Youm:
• Nicole Maawad
• Click Nicole's name to visit her personal page on our site and see her wonderful recipes, especially her standout vegan dishes
• #recipes #recipe #mdlouqa #ashta #qaymar #pistachio_mdlouqa_with_ashta #sho_tabkheen_el_youm

Method

1. Preparing the mdlouqa: Place a skillet over low heat and add the fine semolina and vegan ghee; stir for several minutes until the semolina is lightly toasted and smells fragrant.
2. Gradually add the cashew milk while stirring constantly to prevent lumps, then add the sugar and continue stirring over low heat until the mixture is uniform and begins to thicken.
3. Remove from heat and stir in the ground pistachios and rose water, mixing well so the pistachio is evenly distributed.
4. Transfer the mixture to a serving dish and press it down, smoothing the surface with a spoon or a damp palm so it becomes thick and even.
5. Preparing the vegan ashta: In a saucepan combine the cashew milk with the all-purpose flour, cornstarch, sugar, and grated coconut; whisk the mixture well until smooth before placing it on the heat.
6. Cook the mixture over medium heat, stirring constantly, until it begins to thicken and reaches a custard-like consistency.
7. Take a little flour and dissolve it in a small amount of cold milk or water until it becomes liquid, then add it to the ashta along with the orange blossom water and rose water; continue stirring until the two components are fully incorporated.
8. Add the syrup (shira) at the end and stir for a few minutes, then remove from the heat.
9. If the ashta becomes too thick before using, stir it and add a few drops of orange blossom water to thin it as needed.
10. Assembly and serving: Pour the vegan ashta over the mdlouqa layer spread in the dish and smooth the surface.
11. Garnish the surface with ground or crushed pistachios; you can also add a sprinkle of grated coconut or a drizzle of syrup on top if you like.
12. Chill the dish briefly in the refrigerator for 15–20 minutes to set the texture, then serve cold or at room temperature according to taste.