READY IN: 45mins




  • For the ashtaliyeh:
  • Heat 1 1/2 cups of milk, sugar and cheese over medium heat, stirring to dissolve both the sugar and cream cheese. (I doubled the amount of sugar for our tastes.).
  • Meanwhile dissolve cornstarch in the remaining 1/2 cup of milk.
  • When the milk and sugar mixture starts steaming, stir in the milk and cornstarch mixture. Stir continuously until the mixture thickens.
  • Stir in the orange blossom water, rose water and mastic, then remove from heat.
  • Pour through a strainer if desired. Then divide among small molds or ramekins and refrigerate for several hours (or overnight.).
  • For the syrup:
  • Bring sugar and water to a boil in a small saucepan. My sugar kept crystalizing because the original recipe said to simmer for 10 minutes - I think if you remove it from the heat as soon as the sugar is completely dissolved it won't be a problem.
  • Remove from heat, and stir in orange blossom and rose waters. Cool completely - store leftovers in the refrigerator.
  • For the garnish:
  • Grind pistachios (the 2 tbsp is after the shells have been removed) with the sugar in a mortar and pestle, or gently pulse in a food processor.
  • To serve:
  • Unmold the chilled Ashtalieh onto plates, and sprinkle with the ground pistachios. Drizzle with syrup and enjoy!