Creamy Labneh Dessert

Ingredients

• yogurt
• ashta
• sugar
• milk
• bell pepper
• vanilla
• 250 g kunafa pastry
• 5 tablespoons flour
• 1 tablespoon starch
• 1 tablespoon medium semolina
• 3 tablespoons orange blossom water
• 1 heaped tablespoon ghee
• 3 tablespoons honey
• 150 g pistachios
• lemon juice

Instructions

1. Chop the kunafa pastry in a food processor.
2. Add the flour, starch, semolina, orange blossom water, ghee, and honey to the kunafa pastry in the food processor or in a tagine, and knead the ingredients until combined.
3. Set the dough aside to rest.
4. Coarsely crush the pistachios in a food processor or with a rolling pin inside a bag.
5. Mix the pistachios with 1 tablespoon of honey and 1 tablespoon of orange blossom water until it becomes like a dough.
6. Take a piece of dough and spread it with your fingers into a thin shell, then place 1 pistachio in the center and close the dough around it.
7. Roll the piece into a ball without pressing so that the pistachios do not fall out.
8. Place the discs in a frying pan over medium heat with the ghee and fry them until they take on color on all sides.
9. Drain the fried discs on a stainless-steel strainer, not on kitchen paper.
10. Mix Syrian labneh with Syrian ashta and creamy ashta.
11. Add a little milk to the mixture in the bowl to thin its consistency.
12. You may add sugar syrup to the mixture if you wish, or leave it without syrup as the chef did.
13. Place the discs on top of the ashta immediately before serving, or cover them and keep them outside the refrigerator if serving later, then refrigerate them only when needed, according to the chef's instructions for advance serving.