Othmaliye is a traditional Middle Eastern dessert made with kataifi shredded dough and filled with homemade ashta. Usually, the shredded dough is baked, then filled with cold ashta. However, I prefer a variation where the kataifi shredded dough and ashta are baked together in the oven. Additionally, I like to add cheese, although it’s optional. This gives it a taste that falls between kunafa and othmaliye, creating a great combination.
Othmaliye is crispy on the outside and creamy and cheesy on the inside. It’s best served while still warm, accompanied by simple syrup and crushed pistachios.”
You can make it with just the ashta or add cheese to the ashta, which makes it cheesy and delicious.
1 pack of kataifi shredded dough (454g)
1 cup melted ghee or unsalted butter +2 tbsp to brush the tray
1 cup shredded mozzarella cheese (or more if you prefer it extra cheesy)
1/4 cup crushed pistachios
Simple syrup
- ✨Ashta Ingredients✨
- 2 cups milk
- 2 cups whipping cream
- 8 tbsp cornstarch
- 1/3 cup sugar
- 2 tsp rose water
- 2 tsp orange blossom water
- ✨Simple Syrup Ingredients✨
- 2 cups sugar
- 1 cup water
- 2 tsp lemon juice
- 1 tsp rose water
- 1 tsp orange blossom water
1. Cut the kataifi dough, then separate it.
2. Add melted ghee or unsalted butter and mix well until everything is combined.
3. Start making the ashta by mixing milk, whipping cream, corn starch, sugar, and keep stirring to prevent sticking to the bottom.
4. When the ashta thickens, remove it from the heat and set it aside
5. Brush a baking tray with ghee or butter, then add the shredded kataifi dough and press down to form an even layer.
6. Add half of the ashta, then optionally add shredded mozzarella cheese, and then add the remaining ashta.
7. Add the remaining kataifi on top and press gently.
8. Bake in a preheated oven at 350°F until golden brown and crispy.
9. While it’s baking, make the simple syrup by adding sugar and water to a pot without mixing. Turn the heat to high; when it starts bubbling, lower to medium, add lemon juice, orange blossom water, and rose water. Let it boil for 4 minutes, then remove from the heat and let it cool down.
10. When the othmaliye is done, which usually takes about 45 minutes (depending on your oven), take it out and add 1/4 cup of the simple syrup.
11. Flip it, then add another 1/4 cup of simple syrup or more to your liking and crushed pistachios.
12. Serve while still warm, and while serving, add more simple syrup if desired.
