This crumbly cream dessert is a play on the Maamoul Med with Kashta {معمول مد بالقشطة} This dessert, which is known in our home by the name smeedeh, is near and dear to our mama and is entrenched in her childhood memories. As a little girl
she watch her mama make large pans of this dessert in Ramadan. The smell of butter coated kaik crumbs toasting on the stove top never fail to engulf our home in sweet aroma, conjuring up our mama’s cherished childhood memories. Making the crust involves blending Kaik shami sticks, (called orshali (القرشلة) in some areas) which are sweet crunchy bread sticks you can buy at any Arabic supermarket. They are primarily flavoured with mahlab, fennel and anise and sometimes coated in sesame seed (any variation works for this recipe). You can adjust the size of your pan if you want your squares to be thinner or taller but traditionally they are made taller.
Kaik with Ashta or Smeedeh {كعك و قشطة}
Ingredients
Crust
- 250 g Kaik shami
- 3 tbsp butter
Semolina Ashta filling
- 2 cups 35% Cream
- 2 cups Milk
- 1/4 Cup + 2 ½ Tbsp #1 Semolina or 7.5 Tbsp
- 5½ Tbsp sugar
- 1/2 tsp Blossom Water
- 1/2 tsp Rose Water
Instructions
- Start by preparing ashta cream.
- Add all ashta ingredients except the blossom and rose water to a deep pan and stir on high heat until boiled and thickened. Remove from heat and add blossom and rose water. Set aside.
- Break and blend kaik to fine consistency.
- Melt butter in a pan on medium heat and add kaik; stir until kaik is coated and slightly toasted; about 5 minutes
- Divide kaik keeping the portion for the top a little more than the bottom; spread portion evenly in the bottom of the pan and pour over prepared ashta; cover with the second portion of kaik and spread over evenly.
- Place in 350 F oven for 25 minutes.
- Serve warm with a drizzle of Atyr syrup.
- Garnish with almonds, pine nuts, pistachios if desired.