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Wednesday, June 6, 2007


Kashta is one of two basic dessert fillings used in many Middle Eastern desserts such as some versions of Katayef, the other being a nut filling. In Lebanon one would buy already made Kashta from pastry shops or buy the canned clotted cream variety (which I am not too crazy about). This recipe gives excellent and tasty results every time and is the best substitute for the real thing.

  • 3 cups milk powder
  • 1/4 cup white flour
  • 4 cups of water
  • Mix all ingredients in a bowl, and heat at medium temperature, while stirring constantly with a wooden spatula so that the milk doesn’t harden.
  • After the mixture boils, leave it to cool for 5 minutes, then pour the contents onto a large pan. After few minutes remove the kashta that has formed on top of the content, wait for a few minutes, then remove the new layer of kashta that has formed again, and so on.


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