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Qashta (Arabic cream)

Posted by | More Photos by x7anooonah
on January 6, 2009 at 3:28 AM
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  • x7anooonah
    by on Jan. 6, 2009 at 3:31 AM

    Arabs love this but I have only saw it in the Middle East, they do not have it in the states. The closet thing they have is nestle table thick cream, it taste kind of the same but still not the same. This one is thick and kind of hard. Its on every table for breakfast here in Saudi and I use it to fill samboosas and pancakes.

  • UmSalahAdin07
    by on Jan. 7, 2009 at 4:12 PM

    Lol, good right? They have it here in little Beirut (thats what they call the part of London where I live) Wallah I just seen a recipe online where they use hard bread and soak  it in some caramel like sugar, then they top it with this and put pistachios on top of the cream.

  • maisah
    by on Jan. 8, 2009 at 12:56 AM

    I use the Nestle... it is good

  • x7anooonah
    by on Jan. 8, 2009 at 1:51 AM

    yea, I used the Nestle in the states as well but its not thick at all and hard to try to use for recipes that really need qashta but what can you do right? lol

  • QueenAdeela
    by on Jan. 8, 2009 at 11:15 PM

    Oooo...I want to cook like ya'll!!!

  • x7anooonah
    by on Jan. 9, 2009 at 2:16 AM

    Ahh, I found a recipe for you all to make it if you want:


    1 1/4 cups heavy cream

    5 cups milk

    Combine the cream and the milk in as wide and shallow a tray as you have in order to provide the maximum amount of surface area (I used a large jelly-roll pan).  Slowly bring to a boil and then simmer gently over very low heat so that the surface just barely trembles and shimmers for 1 1/2 hours.  Turn off the heat and let stand for 7 hours before refrigerating.  Chill overnight before using. A thick layer of cream should have developed on the surface of the milk.  Detach the cream from the pan, transfer to a plate and cut into squares. 
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