Ashtaliyeh Recipes

SAJIYEH

Steps:

• Heat olive oil in a cast-iron pan over medium until shimmering and hot, but not smoking. Add the strips of meat, spice blend and 1 teaspoon salt. Cook, stirring periodically, until all the released water evaporates and the meat starts to brown all over, about 10 minutes.
• Once meat is browned, add 1/2 cup water, cover the pan, and cook until the water again evaporates and oil visibly releases, about 5 to 7 minutes. Repeat the process: Add another 1/2 cup water, cover, and cook until the water evaporates and oil releases.
• Add the onion, pepper, jalapeños and the remaining 1/2 teaspoon salt. Cook, uncovered, tossing regularly, until the onions are browned and meat is starting to soften, about 4 minutes.
• Add another 1/2 cup water and cook for a final time, uncovered, stirring occasionally, until some of the water evaporates and you are left with a thick sauce coating the meat and vegetables, about 3 minutes.
• Remove from heat and serve immediately with bread to scoop up the meat and gravy.

ASHTALIYEH

Steps:

• 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!