Lebanese Ashta

Mariam Roze
Follow Mariam Roze | @mariamroze
The easiest way to make the famous Lebanese Ashta (Arabic Ashta) that is perfect for Arabic dessert fillings or toppings.
2 from 1 vote
Print Recipe


  • 2 Cups Milk (whole milk or 2%)
  • 1-2 Tbsp Sugar
  • 3 Tbsp Corn starch
  • 2 Tbsp Salep powder
  • 1/2 Cup Ricotta cheese
  • 1 Tbsp Rose water
  • 1/2 Can Tazah Ashta Cream (optional)


  • Combine milk, corn starch, salep powder, and sugar. 
  • Stir well over high-medium heat until thickened about 8-10 mins. 
  • Lower the heat and bring them to boil.
  • Reduce to a simmer for about 15-20 mins, stirring every 2-3 mins.
  • Turn off the heat and add Rosewater and stir well.
  • Put them aside to cool.
  • Refrigerate for at least 30 mins.
  • Add the Ricotta cheese and cream ashta can to the ashta (milk mixture)you just made.
  • Mix really well. Then refrigerate.


Don’t freeze it. Ashta will keep in the fridge well covered for up to 3 days.
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One thought on “Lebanese Ashta

  1. Cecila says:

    2 stars
    Appreciate this post. Let me try
    it out.

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