Osmaliyi Bil Ashta is a delightful Middle Eastern dessert that perfectly combines crispy, flaky layers of kataifi dough with a rich, creamy filling. First, the dish features two large layers of shredded dough, which resemble delicate bird’s nests, holding a generous amount of Arabic Ashta—a velvety, homemade cream that’s infused with fragrant rose and orange blossom waters. Next, the dessert is topped with a drizzle of sweet simple syrup and sprinkled with crushed pistachios. As a result, Osmaliyi Bil Ashta offers a perfect balance of textures and flavors, making it a truly irresistible treat.
Osmaliyi Bil Ashta: Versatile and Convenient for Any Occasion
One of the best parts about this dessert is its versatility. For instance, the kataifi layers can be prepared in advance, which allows you to fill them whenever you’re ready, making it an ideal choice for special occasions or gatherings. Moreover, even after filling, the dessert can be stored in the fridge, and the crispy layers will remain wonderfully crunchy for up to two days. Whether you prepare it fresh or ahead of time, Osmaliyi Bil Ashta is sure to impress with its indulgent taste and captivating presentation.
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Recipe Summary
Flavor: sweet, floral, nutty
Texture: creamy and crunchy
Prep time: 30 minutes
Cooking time: 30 minutes
Cooling time: 30 minutes
Osmaliyi bil ashta ingredients
Kataifi shredded dough:The dough forms the delicate, crispy layers that give the dessert its signature bird’s nest appearance. In addition, this dough is known for its fine, thread-like strands that, when baked, turn golden brown and wonderfully crunchy. As a result, it provides the perfect contrast to the smooth cream filling
Ghee or unsalted butter Furthermore, it adds a rich, savory undertone that complements the sweetness of the dessert. Next, the melted ghee or butter is generously brushed over the kataifi strands before baking, which ensures they crisp up beautifully.
Arabic Ashta,A creamy mixture made from a combination of milk, sugar, cornstarch, and aromatic floral waters like rose and orange blossom forms the base of this decadent filling. Moreover, the Ashta filling is smooth and luscious, creating a perfect contrast to the crispiness of the kataifi. In addition, it provides both richness and subtle sweetness, thus making each bite an indulgent experience.”
simple syrupThe syrup is then drizzled over the baked kataifi, adding a touch of sweetness that soaks into the layers, thereby giving them a moist, flavorful finish. Additionally, the syrup balances the richness of the dough and the cream, ensuring the dessert isn’t overly heavy.
crushed pistachios are sprinkled on top as a garnish. Not only do they add a delightful crunch, but their earthy flavor also pairs beautifully with the sweet and creamy filling, elevating the dessert both in taste and presentation.
Arabic ashta
Ricotta Cheese Mix (for the base of the cream):
2L full-fat milk
1/3 cup vinegar (to help curdle the milk)
Cream Mix (for making the custard-like cream):
1L milk
1/3 cup sugar
7 tbsp cornstarch
2 tsp rose water
2 tsp orange blossom water
Instructions for Arabic Ashta:
1. Prepare Ricotta Cheese:
Heat the 2L full-fat milk in a pot over medium heat.
Once it starts to simmer, add the vinegar to the milk.
Stir gently and let it curdle for a few minutes. You’ll notice the curds and whey separating.
Once it separates completely, strain the curds to get the ricotta-like cheese. Set it aside.
2. Make the Cream Mixture:
In another pot, combine 1L milk, sugar, and cornstarch.
Cook over medium heat, stirring constantly to prevent lumps, until it thickens to a pudding-like consistency.
Once thickened, add the ricotta-like cheese you made earlier, and stir to combine well.
Add the rose water and orange blossom water, and continue to cook for another 2-3 minutes to blend the flavors. Remove from heat and set aside to cool.
Simple Syrup
- Simple syrup ingredients:
- 2 cups sugar
- 1 cup water
- 2 tsp lemon juice
- 1 tsp rose water &1 tsp orange blossom water
Step 1: Combine Sugar and Water
Start by placing 2 cups of sugar and 1 cup of water into a pot. Without stirring, heat the mixture over medium heat until it begins to bubble.
Step 2: Add Flavorings
Once the mixture starts bubbling, add 2 teaspoons of lemon juice, 1 teaspoon of rose water, and 1 teaspoon of orange blossom water. These ingredients will infuse the syrup with a subtle, fragrant sweetness.
Step 3: Simmer the Mixture
Then, reduce the heat to low and let the mixture simmer for about 4 minutes. This will allow the syrup to thicken slightly and absorb all the flavors.
Step 4: Cool the Syrup
Finally, remove the pot from the heat and let the syrup cool down to room temperature. Once cooled, the syrup is ready to be used in your dessert.
How to prepare Osmaliyi bil ashta
Step 1: Make the Arabic Ashta
Start by preparing the Arabic Ashta and place in the fridge.
Step 2: Make the Simple Syrup
prepare the simple syrup and let it cool down.
Step 3: Separate the Kataifi Dough
Gently separate the shredded strands with your fingers. Be sure not to cut the dough, as you want to keep the long.
Step 4: Add Butter and Mix Well
Pour in the melted butter or ghee and mix.. Ensure the butter is evenly distributed throughout the dough to achieve a crispy, golden texture once baked.
Step 5: Divide into Two Equal Trays
Next, divide the kataifi dough into two equal portions. Place each half into two trays of the same size. Press the dough down gently with the back of the tray to create an even layer.
Step 6: Bake the Dough
After that, bake the trays in a preheated oven at 350°F. Bake for about 30 minutes, or until the dough turns golden brown and crispy.
Step 7: Add Simple Syrup
Once the kataifi comes out of the oven, and while it is still hot, drizzle simple syrup over each layer
Step 8: Flip and Fill with Ashta
flip the baked kataifi layer onto a flat plate. Once it has cooled slightly, fill the bottom layer with the prepared Arabic Ashta. Spread the creamy filling evenly, then place the second layer of kataifi dough on top.
step 9: cut and serve
Next, top it with pistachios, and then cut and serve with more simple syrup.
frequently asked questions
1. How do I store Osmaliyi Bil Ashta?
First, you should store Osmaliyi Bil Ashta in an airtight container in the refrigerator. Then, it will stay fresh for up to two days.
2. Can I make the kataifi dough ahead of time?
Yes, you can prepare the kataifi dough in advance. Simply store it in an airtight container and refrigerate until ready to bake
3. How long do I need to bake the kataifi?
Bake the kataifi dough for about 30 minutes at 350°F. However, the baking time may vary depending on your oven, so check it periodically.
4. Can I use butter instead of ghee?
Absolutely! You can use butter instead of ghee. Both will give the dough a rich, crispy texture.
5. How can I make the Ashta cream thicker?
If the Ashta is too thin, you can increase the cornstarch or simmer it a little longer until it reaches your desired consistency.
6. Can I add other toppings to Osmaliyi Bil Ashta?
Yes, you can top the dessert with other nuts or fruits, such as almonds or rose petals, for added flavor and decoration.
7. Is it okay to freeze Osmaliyi Bil Ashta?
It’s best to serve the dessert fresh, but you can freeze it if necessary. Just make sure to store it in an airtight container.
Tips and tricks
1. Prepare Kataifi in Advance
You can easily prepare the kataifi dough ahead of time. Simply bake it a day or two before serving, and store it in an airtight container. Then, when you’re ready to assemble, just add the Ashta and simple syrup, and you’re good to go.
2. Make Ashta the Day Before
If you’re short on time, make the Ashta a day in advance. It will stay fresh in the refrigerator for up to two days. By doing so, you’ll save time when assembling the dessert and can focus on the crispy kataifi.
3. Store Kataifi for Longer Freshness
To keep the kataifi dough fresh, you can freeze it after baking. Wrap it tightly in plastic wrap, then place it in a freezer bag. When you’re ready to use it, just thaw it and proceed with your recipe.
4. Adjust Sweetness to Taste
When soaking the kataifi with simple syrup, you can adjust the sweetness to your liking. If you prefer a less sweet dessert, use less syrup, or opt for a lighter syrup with less sugar.
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Osmaliyi bil ashta
Ingredients
- 1 package 454g Kataifi shredded dough
- 1 cup melted ghee or unsalted butter
- Arabic Ashta see full recipe below
- Simple syrup see recipe below
- Crushed pistachios
Ashta:
- to make ricotta
- 2 l Full fat milk
- 1/3 cup vinegar
- To make Cream mix
- 1 L milk
- 1/3 cup sugar
- 7 tbsp cornstarch
- 2 tsp rose water
- 2 tsp orange blossom water
Simple syrup (atir)
- 2 cups sugar
- 1 tsp rose water &1 tsp orange blossom water
- 1 cup water
- 2 tsp lemon juice
Instructions
- First, start by making the Ashta and simple syrup, then set them aside to cool.
- Separate the kataifi shredded dough with your fingers. Do not cut it—just gently separate the strands.
- Add melted ghee or butter, then mix very well until fully combined.
- Divide the shredded dough in half and place each half in two trays of the same size. Press down on the dough using the back of the tray.
- Bake in a preheated oven at 350°F until golden brown. It should take about 30 minutes, but the timing may vary depending on your oven.
- As soon as it comes out of the oven and while still hot, pour about 1/4 cup of simple syrup over each layer.
- Flip the layers onto a flat tray and let them cool.
- Once completely cooled, fill the bottom layer with Ashta. Add the top layer, then sprinkle with pistachios and rose petals. Refrigerate for a couple of hours before serving.
- Cut into pieces and serve with more simple syrup.
Ashta:
- Ricotta Cheese:
- Heat the 2L of milk in a pot, and once it begins to warm up, add the 1/3 cup of vinegar.
- Stir the mixture gently until it starts to curdle. Let it sit for a few more minutes to ensure the curds fully separate from the whey.
- Strain the curds and remove any excess liquid, leaving behind a thick, ricotta-like cheese. Set it aside.
- Cream Mixture:
- In another pot, combine the 1L of milk, 1/3 cup of sugar, and 7 tbsp of cornstarch. Stir this mixture thoroughly to avoid lumps.
- Place the pot on medium heat, stirring constantly, until it thickens into a smooth custard.
- Once the mixture has thickened, add the ricotta cheese you prepared earlier, and mix everything together.
- Add the rose water and orange blossom water, stirring well to incorporate the floral flavors.
- Once the mixture is smooth and thick, pour it into a plate or shallow dish, cover it, and refrigerate for at least a couple of hours to allow it to cool and set.
Simple syrup (stir)
- Combine sugar and water in a pot, and without stirring, heat the mixture until it starts bubbling.
- Once bubbling, add lemon juice, rose water, and orange blossom water.
- 3.Reduce the heat to low and let it simmer for 4 minutes.
- Remove from heat and allow it to cool down.
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