🍨 Ashta with honey
Ashta with honey is a simple Lebanese dessert of thick, cool clotted cream drizzled with honey and scattered with chopped pistachios and walnuts, usually with slices of banana alongside. The ashta is soft and milky, the honey adds floral sweetness and the nuts give crunch. It is a favourite in sweet shops and juice bars and is eaten with a spoon.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 ml full-fat milk
- 200 ml cream
- 3 tbsp cornstarch
- 1 tsp orange blossom water or rose water
- 4 tbsp honey
- 30 g pistachios and 30 g walnuts, chopped
- 2 bananas, sliced
Method
- Whisk the cornstarch into the cold milk until smooth, then add the cream.
- Cook on medium heat, stirring constantly, until it thickens to a soft pudding, about 8 minutes. Stir in the orange blossom or rose water.
- Cover the surface with film and chill for at least 2 hours.
- Spoon the ashta into bowls, add banana slices, drizzle with honey and sprinkle with the nuts.
How to make it lighter
- Make the ashta with semi-skimmed milk and less cream for a lighter version.
- Measure the honey: 1 teaspoon per bowl instead of a heavy drizzle.
- Use more banana and a smaller scoop of ashta to keep the bowl generous.
History
Ashta is the clotted cream of the Levant, traditionally made by skimming the layers that form on slowly heated milk, and it fills many Arab sweets. Served on its own with honey, nuts and fruit, it is a classic of sweet shops and juice bars in Lebanon and Syria.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →