Qashta is used in many Arabic desserts and many people eat it alone or with honey. It has a delicious thick and creamy taste. I have heard that you can make it by boiling full fat milk and allowing it to sit until the cream becomes solid on top. You could also substitute qashta for ricotta or cottage cheese although they really taste nothing alike it would work. This cooked version is what I think would work best in its place. You can substitute all rose or orange water instead but I think the two mix well together.

4 cups cream
1/4 cup water
5 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon blossom water
1 tablespoon rose water

1. In a 2-quart saucepan place cream, heat but DO NOT boil. In a small bowl add water and cornstarch, mixed until dissolved. Add to saucepan. Add sugar and mix with whisk until mixture has thickened. Remove from heat and add blossom and rose water. Allow to cool.

Yields: 8 servings

12 Responses to Qashta

  • Jaz says:

    Oh Thank you SO much for posting this recipe. I’ve been trying to find somewhere to get this, because I absolutely love basboosa with a helping of eshta on TOP rather than in the middle. I LOVE your blog :D

  • Nada says:

    how funny.. I’m moroccan living in Qatar.. I discovered this quishta in the GCC countries and never gave it a try…because It’s not part of the creams I know and grew up on (mostly french). I never understood what it was made of.. now that i know..i feel better about trying it! anything with orange blossom and rose water gets me hooked..I like the blog.. except for the Msemmen recipe which is not looking moroccan at all..let me know if you need moroccan recipes..
    Good job and wonderful blog.

  • Noor says:

    Nada wow I am behind and just seeing this lol. I love qashta but funny story when we first moved to KSA my mil had me a lot of it. It said cream so I thought it was like liquid cream from the states. I opened it and it was not so I thought it was old and threw it away LOL. NOW I love it though :)

    Ahh my poor Msemmen is not thin enough give me credit it was my first try :p

  • Desiree says:

    Hi, I live in Boston and you can find Qashta at any big box supermarket around here. Here’s the trick: it is in the Mexican foods section and it is sold as “Crema.” You can also find it on Amazon–

    Thanks for all the recipes Noor!

  • Tracey says:

    Is the canned Puck cream the same thing without the rosewater and orange blossom water? We go through several cans a week here, cooking for my Saudi son, and it’s quite expensive where I am in the U.S. I’d like to find a less-expensive substitute (although thanks for the recipe–I can use it in a pinch!)”

    • Noor says:

      No they are very different. Saudis LOVE spreadable cheeses when you go to the grocery store they have an aisle. Puck is just like a Saudi style cream cheese and qashta is thick I think it may be more like clotted cream in England. We mix it with stuff for desserts and a lot of Saudis have it for breakfast. They come plain mainly but they have a few flavored with honey. It is hard to explain what it is like.

    • Tracey says:

      Here we have two kinds of Puck: the kind in the jar, which is spreadable, but there’s also a kind in a pull-top can that is just a thick cream. I haven’t actually seen qashta here, unless it’s like the canned Puck. We use so much of it! Thanks for your response.

  • Noor says:

    Yea there is nothing really there to compare it to I would use a Nestle table cream found in the Spanish aisle back home but even that is not the same.

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