"Hunger is the best sauce in the world."--Cervantes

Ashtalia Recipe

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This recipe for Ashtalia, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Rich
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
7 c. milk
1 T. rose water
1 c. cornstarch
slices of bread

Syrup:
4 c. water
2 c. sugar
1 T. rose water
1 T. orange blossom water

Directions:
Directions:
Place milk, cornstarch and 1 T. rose water in saucepan and bring to a boil while stirring constantly. Remove from heat.

Toast bread lightly. Fit the toasted slices into a flat pan (a 13 X 9 pan works well, or a flat-bottomed casserole dish). This will be your crust!

Pour the cooked milk mixture over the layer of toast and even it out. Chill in the fridge.

Mix the syrup ingredients in a saucepan and bring to a boil. Boil to a thread stage. Remove from heat and allow to cool.

When ready to serve, cut the Ashtalia into squares and place on dessert plates. Spoon some syrup over each serving and top with chopped pistachio nuts.

Personal Notes:
Personal Notes:
This Mediterranean dessert is one of my favorites. My daughter-in-law makes it for us every time we visit them at their home in California. I think it is a satisfying, "comfort food". Maybe that's because of my family's love that goes into it.

This recipe is for the traditional Eastern dish, but you can alter it to suit your taste by topping it with cinnamon, fruit, or some type of syrup or sauce..

Notes: if you don't have pistachios, use unsalted chopped almonds.

Rose water and orange blossom water are found in specialty stores or online. They give a fragrant flavor that is unusual to us. These flavorings can be strong, so don't use too much; the flavor should be subtle, not overpowering.

 

 

 

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