Osmalieh with Cream
Osmalieh with ashta here uses kunafa pastry, ghee, ashta, and sugar syrup, with a thick syrup made from 3 glasses of sugar and 1 glass of water. The kunafa is spread in a ghee-greased tray, lightly sprayed with water, then pressed and cooked over very low heat on the gas stove, turning it until golden on both sides. Once it has cooled slightly, cold syrup is poured over it, then it is filled with ashta and optionally garnished with pistachios.
A Middle Eastern dessert made with pastry and cream filling.
Similar to a creamy layered pastry dessert.
This is usually served chilled and is best assembled with a smooth cream filling.
Ingredients
- Kunafa pastry
- Ashta
- Ghee
- Sugar syrup (shira)
- 3 glasses Sugar
- 1 glass Water
- Water in a spray bottle
- Pistachios
Instructions
- Prepare the sugar syrup in a pot using 3 glasses of sugar and 1 glass of water, until thick.
- Leave the frozen kunafa outside the refrigerator in a suitable place until thawed, or use fresh kunafa directly.
- Grease the copper, metal, or aluminum tray generously with room-temperature ghee.
- Spread the kunafa in the tray and distribute it by hand so that it is an even thickness throughout the tray.
- Lightly spray the kunafa with water in the tray so that it compacts together.
- Place a plate or smaller tray over the kunafa in the tray and press it down; a weight may be placed on top for half an hour.
- Cook the kunafa in the tray on the gas stove over very low heat, moving it continuously until the first side turns golden.
- Turn the kunafa in the tray onto the second side, then add the ghee to the tray and continue moving it until cooked through and evenly colored.
- Remove the kunafa from the tray and turn it onto the serving plate after it has cooled slightly.
- Pour the cold sugar syrup over the kunafa on the serving plate after it has rested slightly.
- Place one layer of kunafa on the serving plate, then fill it with ashta.
- Drizzle a little sugar syrup over the ashta on the serving plate.
- Sprinkle pistachios over the ashta on the serving plate; this is optional.
- Place the second layer of kunafa over the filling on the serving plate, then add ashta on top for decoration.
- Sprinkle pistachios over the top on the serving plate, then lightly add sugar syrup.